THIS LITTLE FIGGY STAYED HOME HOT TODDY

In this definitely-not-traditional hot toddy, the rich molasses notes of black rum (try Cruzan Black Strap or Myers’s Original Dark) combine beautifully with Liber’s spiced fig syrup. Note that the mixing technique suggested here, in which you float one half of a Boston shaker inside another that’s full of hot water, helps preserve as much heat as possible — if you don’t have a Boston shaker, you can make this drink in a small metal bowl set over a small pan of simmering water (a makeshift double-boiler). Liber and Co.’s syrups can be found at some drink specialty stores (call to confirm) or online.

• 3 cups water

• 2 ounces black rum

• 1 ounce Liber & Co.’s Caramelized Fig syrup

• ½ ounce fresh lemon juice

• 1 dash Angostura bitters

• Clove-studded lemon wheel for garnish (optional)

Instructions: Thoroughly clean the inside and outside of both tins of a Boston shaker.

In a small pot or kettle, bring the water to a rolling boil. Fill a heatproof mug with some of the boiling water to keep the mug warm while you make the drink. Pour about 1 cup of the boiling water into the smaller tin. Lower the larger tin into the smaller one (it will float in the hot water, but the bottom will be submerged, warming the ingredients). Keep the remaining hot water on the stove over low heat.

In the floating tin, stir together the rum, fig syrup, lemon juice and Angostura bitters until combined and warmed through. Discard the hot water in the mug, then pour the contents of the shaker tin into the emptied mug. Top with 3 to 4 ounces of the simmering water, float the clove-studded lemon wheel on top, if using, and serve.

Makes 1 serving