A shaken whiskey drink packed with fall flavors from Jillian Vose during her time at Death & Co (currently Dead Rabbit and Black Tail) in NYC The fig-infusion pairs very well with the vanilla and baking spices from the bourbon, the dry apple brandy complements the Granny Smith juice to lend an apple flavor that is not too sweet, and the ginger syrup provides a spicy bite 2 oz Fig-Infused Bourbon (Muddle 4 figs, add 750 mL bottle bourbon; infuse 1 hr, strain out fig) .5 oz Apple Brandy (Clear Creek or St George; not Laird's) .5 oz Granny Smith Apple Juice .5 oz Fresh Lemon Juice .25 oz Grand Marnier .25 oz Orgeat .25 oz Ginger Syrup (juice 1 hand ginger; add 2 volumes granulated sugar to 1 volume ginger juice; blend until sugar is dissolved) 1 dash Angostura Bitters Shake with ice, strain into a chilled coupe. No garnish