A refreshing yet culinary Sour riff featuring figs, balsamic reduction, citrus, and a touch of spice 🍹🌶🍋 The baking spice and subtle butterscotch notes in the aged tequila combine with the caramelized sugar notes in the aged column still rum to create a base that nicely accentuates the sweetness of the caramelized figs. A Balsamic vinegar reduction adds sweet/tart notes that work well with the fig while also helping bridge the bright citrus notes from the lemon juice. Honey syrup and a splash of Ancho chile liqueur help give body while also lending some complementary nuance and spice notes. Dashes of Tiki and Chocolate Mole bitters help boost the spice notes with their ginger/baking spice and cocoa/chile notes. A delicious sipper! Cut two ripe Black Mission figs in half and caramelize on hot grill pan or with blow torch. Muddle 3 fig halves in .25 oz Honey Syrup (2 parts honey: 1 part warm water; stir until honey is fully incorporated) Add: 1.5 oz Reposado Tequila (El Tesoro, Arette, Siembre Valles, etc) .5 oz Aged Column Still Rum (Chairman’s Reserve 8 yr has nice brown sugar/Creme brûlée notes) Fat .5 oz Fresh Lemon Juice .25 oz Balsamic Vinegar reduction (add 1/4 C aged balsamic to pan over medium-low heat and reduce volume by half (about 5 min)) .25 oz Ancho Reyes ancho chile liqueur 1 dash Bittermens Elemakule Tiki Bitters (ginger and cinnamon notes) 1 dash Chocolate Mole Bitters (Bittermens, Scrappy’s, Miracle Mile, etc) Shake with ice and double strain into a chilled double rocks glass with a few ice cubes. Garnish with half of a caramelized fig