A peach and fig bourbon cocktail that will ease your transition into fall
I'm a huge fan of fall, as in, I'm probably president of the Fall Fan Club. But I'm not ready to say goodbye to the luscious summer produce still calling my name at the farmers market. Instead of wishing for fall or ignoring those plump peaches and juicy figs, I made the perfect transition cocktail for those summer days turned chilly fall nights.
The sweet roasted peaches and figs are a match made in heaven with the sweet honey Kentucky bourbon. In fact, you may find yourself hoarding peaches and figs all fall long just so you can re-create this cocktail as you watch the leaves fall. Ahhh autumn...
Slow-roasted peach and fig bourbon cocktail recipe
- 2 small peaches, sliced
- 5 black figs
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 6 ounces Jim Beam honey bourbon
- 4 ounces simple syrup
- Ginger ale, for serving
- Ice cubes
- Preheat the oven to 400 degrees F. Slice off the tops of the figs, and discard. Make an "X" incision on the tops of the figs (so they open in the center). Stick your finger into the centers to open up the figs a little more.
- Place 4 of the figs, open side up, in a 9 x 13-inch glass baking dish greased with nonstick cooking spray. Add the sliced peaches.
- Drizzle the melted butter over the figs and peaches, and sprinkle with brown sugar. Roast for about 10 to 12 minutes or until softened and the peaches are caramelized.
- Into a large mixer filled 1/3 of the way with ice, add the peaches, figs and juice from the pan. Using the back of a spoon, muddle the fruit so it's mostly smashed. Add in the simple syrup and bourbon. Shake to combine.
- Strain the mixture into your cocktail glasses (filled halfway with ice). Top each glass with a splash of ginger ale, sliced peaches and the last fig, sliced thinly.