VANILLA FIG-INFUSED BOURBON

Makes 1 fifth.

INGREDIENTS

1 pound fresh, ripe figs 1 750mL bottle bourbon 1 vanilla bean, split, but not seeded

DIRECTIONS

1 Wash figs under warm running water and pat dry. Remove stems and blemishes and then quarter the fruit. Place the vanilla bean and quartered figs into a large, sterilized jar. You can sterilize your jar by filling it with boiling water and then drying it with a towel. Fill jar with bourbon (save the bourbon bottle for later) and place the lid on it. Allow bourbon and figs to sit in a cool, dark, dry place for 2 weeks. Check the mixture: If the bourbon smells like figs, its ready to go, if not, allow to sit another week and check again. 2 Strain the bourbon through a small sieve into the clean, original bourbon bottle (you will need a funnel for this). The bourbon is ready to drink and will keep for up to a year at room temperature. Save the strained, bourbon-soaked figs and place into an airtight container. Refrigerate and reserve for Fig Infused Bourbon and Ginger Beer: Fill a high ball glass with crushed ice. Add 1/3 fig bourbon and 2/3 ginger beer; stir; garnish with a macerated fig and mint leaves.