08/27/2026
New recipe. A fig will not give you juice, a press hands back about half, so the extraction is done with an enzyme instead. Blend 1,000 g of Black Mission figs with 200 g of water into a mash, about 1,200 g, then 4 g of tartaric acid to bring it to pH 4.5 and 6 g of Toufood Pectinase at 0.5% of the mash. Hold the mash sealed at 45C for 3 hours, chinois then coffee filter, then 80C for 2 minutes to stop the enzyme. That gives about 850 g of clear fig liquid, roughly double a press. Finish the cordial cold with 125 g sugar, 6 g tartaric acid and 2 g salt, which lands at 900 ml, 260 g/L sugar, 10 g/L acid, 20 serves. The sherry is three, not one: fino for the saline lift, amontillado for the nut in the middle, oloroso for the weight underneath. Per serve: 25 ml fino, 20 ml amontillado, 15 ml oloroso, 45 ml clear fig cordial, 1 ml Peychaud's bitters, wine glass, crushed ice, swizzle, half a fresh fig on the rim. 145 ml in the glass at 7% ABV. The rail bottle per litre is 410 ml fino, 330 ml amontillado, 245 ml oloroso and 15 ml Peychaud's, 60 ml a serve, 16 serves a litre, and the cordial goes in at the pour. About $2.00 a serve, 13% pour cost at $16. Full spec in grams: https://drinksbyneat.com/blog/fig-sherry-cobbler/
