For simple syrup, combine brown sugar, water, figs and salt in a small saucepan. Bring to a boil, stirring frequently until sugar is completely dissolved. Reduce heat to medium-low; simmer 5 minutes or until liquid is syrupy. Remove from heat. Let stand 10 minutes.
Recipe
Author
The Beard Behind the Bar
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Description
Elderflower liqueur adds sweetness and depth to this spritzy cocktail and balances the acidity of the lemon juice and tequila.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Brown Sugar-Fig Simple Syrup | ||
| 2 c. packed Hy-Vee brown sugar | ||
| 1 c. water | ||
| 1 c. chopped fresh or dried figs | ||
| ⅛ tsp. Hy-Vee salt | ||
| Cocktail | ||
| 1 ½ oz. Casamigos reposado tequila | ||
| 1 oz. St. Germain elderflower liqueur | ||
| ½ oz. Brown Sugar-Fig Simple Syrup | ||
| ½ oz. fresh lemon juice | ||
| 3 oz. Prosecco | ||
Things To Grab
- Small saucepan
- Fine-mesh strainer
- Cocktail shaker
Directions
Strain through fine-mesh strainer. Cool completely. Store in airtight container in refrigerator for up to 1 week.
For cocktail, combine tequila, elderflower liqueur, simple syrup and lemon juice in an ice-filled cocktail shaker. Shake until well-chilled.
Strain into an ice-filled 12-oz. stemmed glass. Top with Prosecco.