Despite prominent mention in the song “We Wish You a Merry Christmas,” figgy pudding never quite made it to American holiday tables – perhaps because the fruitcake-like dessert was banned by English Puritans for its alcohol content. Luckily, there’s no such prohibition at Local Bistro, where mixologist Bill DeGroot whips up a seasonal Manhattan with figgy pudding bitters and traditional mulling spices.
Start by heating two cups Dolin vermouth to bubbling. Add 1 teaspoon allspice, two cinnamon sticks, two whole cloves and 1/8 teaspoon cayenne pepper. Remove from heat, cover and let steep for several hours. Strain.
To make the cocktail, combine 3/4 oz. of the infused vermouth with 2 1/2 oz. Frapin VS cognac and a dash of AZ Bitters Lab Figgy Pudding bitters. Add ice, shake and strain into a martini glass. Garnish with orange twist and grated nutmeg for a warming tonic fit to defrost Ebenezer Scrooge’s icy ticker.
20581 N. Hayden Rd.,
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