This variation on a classic Manhattan uses fig-infused bourbon, Dale DeGroff’s pimento bitters and the rich bitterness of Dopo Teatro Cocchi Vermouth to balance out the sweetness and fruit forward flavor of the bourbon.
2 oz Fig-Infused Bulleit Bourbon
1 oz Dopo Teatro Cocchi Vermouth
2 Dashes Dale DeGroff’s Pimento Bitters
Stir all ingredients in a mixing glass filled with ice and strain into a chilled cocktail glass. Garnish with 1/2 fresh fig.
If you like this cocktail, take a look at my Bourbon Fig Sour cocktail recipe.