PORTSIDE DAIQUIRI !
This fig-infused fall cocktail gets a shot of sweetness from brown sugar syrup and rich port, making it an ideal dessert drink.
Fill a cocktail shaker with ice and add 1 ounce fig-infused rum, 1 ounce tawny port, 1/2 ounce Hoodoo Chicory liqueur, 1/4 ounce brown sugar syrup (equal parts brown sugar and hot water), and 1 ounce fresh lime juice, and shake vigorously. Strain the drink into a coupe glass. Garnish with a lime wheel and a slice of fig.
To make fig-infused rum: Add 2 cups sliced dried figs to 1 liter rum. Let the mixture macerate for 1 to 2 weeks, then strain off the solids. Refrigerate until ready to use (up to 3 weeks). Pro tip: The infused figs can be used as a spread for crusty bread with some Brie.
Photography: Art Svitlyna
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