The prominent fig and anise flavors of Mahia pair very well with rich, vanilla-y bourbon, as do fresh figs, which just so happen to be in season. This drink takes a little work — the pulpy figs need a good muddling, and then a thorough straining, so that the cocktail isn’t the consistency of a milkshake 

1 oz Mahia
1 oz of bourbon (Wild Turkey is great here)
1/2 oz simple syrup
1/2 oz freshly squeezed lemon juice
3 small ripe figs – leave 1/2 fig for garnish
2 teaspoons rosemary leaves + sprig for garnish
Angostura bitters

In the bottom of a cocktail shaker,
muddle 3 small ripe figs and 2 teaspoons of rosemary leaves.
Add ice, along with 1 ounce of bourbon (Wild Turkey is great here),
1 ounce of Mahia, 1/2 ounce of freshly squeezed lemon juice,
and 1/2 ounce of simple syrup. Shake all that up until well-chilled,
and double-strain (through the cocktail’s own strainer,
and through a fine mesh strainer) into a rocks glass filled with crushed ice. Dash some Angostura bitters on top,
and garnish with a rosemary sprig, 1/2 a fig, and a straw.

Thanks to Carey Jones and John McCarthy of Food & Wine

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