Created by my friend Stacie Stewart at Decca in Louisville, the resurrection fig is indescribably good. Having said that, I’m going to give it my best shot. It rocks with a clean brandy base, sweet fig, crisp champagne vinegar and frothy egg white foam. I took the liberty to add a sage garnish because I believe the delicate aroma enhances the intense flavor.
How Resurrection Fig Got Its Name
This jewel is a celebration of a new beginning. Decca Restaurant and Lounge was on my regular rotation for years when visiting, but unfortunately became a pandemic casualty. However, new investors stepped forward and re-opened, “resurrecting” a favorite haunt from the ashes.
Post-Script
The Resurrection Fig is so good, it’s entrenched at my home bar alongside my own Clockwork l’Orange. Either of these fool guests into thinking I’m a much better bartender than I truly am. Sadly the Decca Restaurant succumbed to economic realities for a final time and is closed permanently. Stacie now manages Ed Lee’s new Korean Restaurant Nami in the NULU district. Print
Resurrection Fig
Cognac, dry curacao, egg white, orange and fig jam
- Yield: 1 1x
Ingredients
- 1–1/2 oz Pierre Ferrand 1840 cognac
- 1/2 oz Pierre Ferrand dry curacao
- A heaping bar spoonful of fig jam
- 1/2 oz orange juice
- 1/4 oz champagne vinegar
- one fresh egg white
- Sage leaf – garnish
Instructions
- Crack the egg white into a shaker tin
- Add the fig jam, then the orange juice, dry curacao and brandy
- Finish by adding the champagne vinegar
- Dry shake hard for 30 seconds or about a hundred shakes
- Add ice (4-5 cubes) and shake again until chilled
- Lightly bruise a sage leaf
- Strain into a coupe glass and garnish with a floating sage leaf on top
Notes
Layer your ingredients in the order specified. If you add highly alcoholic or acidic ingredients directly on top of the egg white you risk “cooking it” like ceviche.