The Fig is Up
Fig-infused cognac. Red wine reduced down in a simple syrup with cinnamon. The bright notes of lemon juice.
What's not to like?
This cocktail drops on Red Cow's new fall menu on Wednesday, at all three of their locations.
- 2 oz fig Cognac *
- ¾ oz red wine syrup **
- ¾ oz fresh lemon juice
* To make fig Cognac: steep 2 ½ oz of dried figs in 750 ml of Maison Rouge VS Cognac for 24 hrs or less. Strain through a fine strainer and return to bottle.
** To make red wine syrup: add 2 or 3 cinnamon sticks to equal parts granulated sugar and red wine (a relatively inexpensive cabernet sauvignon will work well); heat on medium-low until sugar is dissolved, and allow to cool. Remove cinnamon sticks and use or store (straining if necessary).
Combine all ingredients in a shaker tin and shake over ice, straining into a chilled coupe glass.
Red Cow has three locations in the Twin Cities -- North Loop Minneapolis, St. Paul, and Edina. A full cocktail menu is available at all three locations.
(612) 767-4411 (Edina Location)