Figgy Smalls

There’s something about cognac and fresh figs that—as if in the hands of a French pastry chef—will inevitably become something beautiful behind the bar. For this riff on a Sidecar, bartender Courtney Tietze macerates dehydrated black mission figs in a bottle of cognac for two days until the spirit sweetens and has a rich, nuanced figgy flavor. “The cognac allows for a smooth finish that complements and helps highlight its orange flavor as well as subtly showcasing the flavor of the oak barrels,” he says. This makes sense given the orange liqueur’s cognac base, which tends to bring a bit more dimension to cocktails than your average triple sec.

After double-straining the mixture to remove the figs and seeds, Tietze shakes it with Grand Marnier, sugar and lemon and orange juices and serves it strained in a vanilla-sugar-rimmed cocktail glass, garnished with a sage leaf. If you’re a fan of a classic Sidecar, you’ll love this dressed-up variation.