(awesome photo taken by me at my cottage)
The Blue Fig
I first tried this cocktail at the incredible Chambar restaurant in Vancouver in 2012. It’s been a staple of mine ever since. Though pretty simple, the complexity of the roasted figs and Stilton elevates what would otherwise be an ordinary gin martini into something very, very special. Purple figs are more and more easy to find in even regular grocery stores. If yours doesn’t stock them, try a specialty grocer or Chinatown. They bruise easily, however, and don’t last long.
This is the only drink I make that includes food as part of the presentation. The cocktail itself just wouldn’t be the same without the Stilton. And don’t even think of using ordinary blue cheese. It’s the intensity and creaminess of the Stilton that does it. So, without further ado, here’s how to make the mighty Blue Fig:
|2ish||Oven roasted Figs|
|1/2 oz||Dry Vermouth|
- Roast a small basket of fresh figs at 400° for 25 minutes. Cut figs in quarters and place in a Mason jar with the correct amount of gin according to how many people will be having the drink. Infuse for a few hours in the fridge. Consume within a day or so once infused.
- When ready to serve, double strain gin, add vermouth and then stir with ice. The mixture ends up an amazing pink colour.
- Strain into chilled martini glasses.
- Serve without garnish next to a small dish of crumbled Stilton. Guests consume drink as they eat the Stilton. Divine.