Notorious F.i.g. Recipe

Combine 1 cup water, 1 cup granulated sugar, and the halved figs in a small saucepan over medium heat.

Stir to dissolve the sugar and bring the mixture to a gentle simmer. Simmer for 6–8 minutes, pressing the figs lightly with a spoon to release their juices and soften them.

Remove the pan from heat and add the 2 Earl Grey tea bags and 1 teaspoon dried culinary lavender. Allow to steep for 6–8 minutes, covered, so the bergamot and lavender flavors infuse.

Remove and discard the tea bags. Strain the syrup through a fine-mesh sieve into a bowl, pressing the solids to extract liquid. If desired, reserve the softened fig pieces for another use.

Stir in 2 tablespoons fresh lemon juice while the syrup is warm. Taste and adjust sweetness or acidity; if too sweet, add a little more lemon juice.

Cool the syrup to room temperature, then transfer to a jar and refrigerate. Syrup will keep up to 10 days refrigerated.

If using egg white: add 2 oz gin, 0.75 oz Elizabeth (fortified wine or dry vermouth), 0.75 oz chilled fig-lavender Earl Grey syrup, 0.5 oz fresh lemon juice, and 0.5 egg white to a cocktail shaker without ice.

Dry shake (shake vigorously without ice) for 15–20 seconds to emulsify the egg white and create a froth.

Add ice to the shaker and shake again vigorously for 10–15 seconds to chill and dilute.

If not using egg white: combine 2 oz gin, 0.75 oz Elizabeth (or dry vermouth), 0.75 oz fig-lavender Earl Grey syrup, 0.5 oz lemon juice, and 1 dash bitters in a shaker with ice. Shake vigorously 12–15 seconds.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (use a fine mesh strainer if you used egg white to remove any solids).

Add 1 dash bitters on the foam (if egg white used) and swirl lightly to create a decorative pattern if desired.

Garnish with a thin lemon wheel or twist and place a small fig slice on the rim or floating in the drink.

Optional: lay a small sprig of fresh lavender on the glass for aroma. Serve immediately.