Gunpowder Fig and Rosemary Cocktail

This fig and rosemary cocktail uses gunpowder gin and burnt rosemary to create the perfect blend of spiced and smoky flavours.

Ingredient Notes

Gin: I like to use Drumshanbo Gunpowder Irish Gin in this recipe. Made in Ireland, this gin includes gunpowder tea in its botanicals. Gunpowder tea itself is made from green tea leaves that have been rolled into small pellets and thus resembles gunpowder. Name aside, this is one excellent gin and I highly recommend sourcing it if you can. However, you can certainly substitute with your favourite gin instead.

Dried figs: Sweet dried figs make for an ideal autumn cocktail flavouring. Use Black Mission dried figs if you can. In my area the season for fresh figs is pretty short so I developed this recipe using dried figs. That way you can enjoy this cocktail at any time of year.

Rosemary: Fresh rosemary is steeped in the fig syrup to give a slight herbal edge to this cocktail. Garnish the glass with a smouldering sprig of fresh rosemary to add a smokey element to this Gunpowder inspired cocktail.

How to make Gunpowder Fig and Rosemary Cocktail

Make the fig and rosemary syrup

The dried figs used to make this syrup will naturally absorb some of the cooking liquid. For this reason I prefer to extract the flavour from the figs first before straining and adding the sugar.

Chop the dried figs into small pieces. Transfer the figs to a saucepan and add the water. Bring to a simmer over high heat. Cover, turn the heat down to low, and let the figs simmer for 30 minutes. Keep covered to avoid evaporation. If desired, press the figs with a potato masher to break them down even further.

Place a fine mesh strainer over a large measuring cup. If the strainer isn’t fine then line it with cheesecloth to catch the tiny seeds. After 30 minutes, strain the liquid from the figs into the measuring cup. Discard the figs.

Measure the remaining liquid. There should be between 1 1/2 to 2 cups of liquid. Pour the fig liquid into a clean saucepan. Add an equal amount of sugar to the liquid. Bring back to a simmer, stirring until the sugar is dissolved. Add the rosemary sprigs then cover and remove from the heat. Let the rosemary steep for 15 minute. Discard the rosemary.

Let the syrup cool completely before using. The fig and rosemary syrup should last between 2 to 3 weeks in the fridge.

Prep the rosemary garnish

Cut 3 to 4 inch sprigs of rosemary for garnish. I like to use mini clothespins to attach the rosemary to the rim of a Nick and Nora glass. Nick and Nora glasses have more of a conical shape than regular coupe glasses. They are also generally smaller than most coupes holding just 5 oz of liquid. If using the clothespins, strip the leaves off the lower end of the rosemary sprig. Otherwise leave the leaves intact so the sprig remains stable in the glass.

Make the Gunpowder Fig and Rosemary Cocktail

In a cocktail shaker combine the Gunpowder gin, fig and rosemary syrup, and lemon juice. Add ice, cover, and shake for 10 to 15 seconds. Strain into a Nick and Nora, or coupe, glass. Add a sprig of rosemary. Light the rosemary using a lighter or match and let the flame burn out. Serve immediately and enjoy!

The Legend of Sleepy Hollow: The Feast

Check out The Legend of Sleepy Hollow: The Feast master post for more Sleepy Hollow inspired recipes in this series.

Pies –

Toffee Apple Pie with Vanilla Custard, Pumpkin Cheese Pie with Gingersnap Crust

Donuts –

Hot Buttered Rum Glazed Crullers, Peach Crisp Donuts

Cakes –

Gingerbread Stout Bundt, Spiced Mead Honey Cake

Preserves –

Spiced Wine Poached Pears

Savoury –

Cider Brined Roast Chicken, Spiced Cherry and Port Glazed Ham, Cheesy Orzo Kale Stuffed Pumpkins

Cocktails –

Katrina Van Tassel’s Spiced Apricot Cocktail, The Headless Horseman Burnt Honey Old Fashioned, Gunpowder Fig and Rosemary Cocktail