Founder's Reserve Single Malt Whiskey Sourwood
Ingredients
1½ oz Chemist Founder’s Reserve Whiskey
½ oz Lemon Juice
½ oz Sourwood Honey Syrup
Vanilla & Fig Foam
Garnish: Brandied Fig
Instructions
Combine whiskey, lemon juice, and syrup into a shaker with ice.
Shake vigorously until chilled.
Strain into a martini glass and top with vanilla & fig foam.
Garnish with a brandied fig.
Enjoy!
Sourwood Honey Syrup
1 cup Sourwood Honey
1 cup Water
Combine ingredients in a pot and bring to a boil. Reduce heat to a simmer for 2 minutes. Remove from heat and let cool. Store in an airtight container for up to 6-8 weeks.
Vanilla & Fig Foam
1 Cup Dried Mission Figs
16 oz Water
16 oz Sugar
Barspoon Vanilla Extract
2 eggwhites
½ oz Fresh lemon juice
Quarter the dried Mission Figs using a sharp kitchen knife and add to an airtight, quart-size container. Combine sugar and water in a pot and bring to a boil. Reduce heat to low and simmer until sugar is dissolved. Pour the hot mixture over your dried figs in the airtight container. Allow to sit for at least 3 hours. Add the figs and syrup to a blender and blend on high until smooth. Pour the blended mixture into a cheesecloth and strain out any rough pieces left over. In a whip cream charger, add:
4 oz of Finished Fig Syrup
½ oz of Lemon Juice
Barspoon of Vanilla Extract
2 Egg Whites
Close the lid tight and shake a few times to blend. Charge your canister with N2O chargers and your foam is complete.
Brandied Figs
1 Cup Dried Mission Figs
½ Cup Sugar
½ Cup Water
½ Cup Brandy
Combine sugar and water into a saucepan and bring to a boil. Reduce heat to a simmer and add in the dried figs (halved). Reduce liquid by about ½ and remove from heat. Once cooled transfer to an airtight container. Add ½ cup of brandy and allow to sit for at least an hour.