Here at 100negronis and more, we spend a lot of time celebrating the perfect, three-ingredient ruby-red classic. But the “and more” in our name is an invitation to explore—to see what happens when the principles of a great cocktail are applied to new ingredients. As the air gets a little crisper and the nights draw in, my palate starts to shift from bright and bracing to something a little more contemplative and warming.
That’s where this creation, The Smoky Fig, comes in.
It all started with a bottle of Liber & Co. Caramelized Fig Syrup. Its deep, jammy sweetness was just begging to be paired with the spicy, assertive character of a good rye, playing the role of the typical amaro with a couple drops of Fee Brothers Black Walnut Bitters. I then reached for a favorite, Koval Single Barrel Rye from Chicago, which has a wonderful backbone without being overwhelmingly peppery.
The final piece of the puzzle was the vermouth. Not just any sweet vermouth would do. The bottle of Vermouth di Torino “Volume Primo” has such a beautiful, layered herbal complexity, with a touch of smokiness, that it acts as the perfect bridge between the spicy whiskey and the sweet fig.
The result is a cocktail that feels like autumn in a glass. It’s spirit-forward, complex, and deeply satisfying. The name comes from the essential final touch: a flamed orange peel, which releases a fragrant, smoky slick of citrus oil across the surface of the drink, announcing its arrival before you even take a sip.
Recipe: The Smoky Fig
This cocktail is best stirred, not shaken, to maintain its silky texture and clarity.
Ingredients:
- 2 oz Koval Single Barrel Rye Whiskey
- 43 oz Vermouth di Torino (Volume Primo)
- 41 oz Liber & Co. Caramelized Fig Syrup
- 2 dashes Fee Brothers Black Walnut Bitters
- Garnish: A wide orange peel
Instructions:
- Combine the rye whiskey, vermouth, fig syrup, and bitters in a mixing glass filled with ice.
- Stir with a bar spoon for about 20-30 seconds, until the outside of the glass is well-chilled and frosty.
- Strain the contents into a rocks glass over a single large ice cube.
- For the garnish, take the orange peel and hold it skin-side down over the drink. Light a match or lighter and briefly warm the peel to release the oils. Squeeze the peel to express those oils through the flame and onto the surface of the drink.
- Rub the peel around the rim of the glass and drop it in.
Enjoy the perfect transition to a new season. Cheers!