Reclining Figure #3, with Moonlight and Plums

Clark Moore designed this cocktail specifically for Edible Westchester using Yonkers-distilled Nahmias et Fils Mahia, a traditionally Jewish/Moroccan spirit made with figs and anise seed. In addition, Moore is using Averell Damson Gin Liqueur produced by the Manhattan-based American Gin Company; it’s distilled in the Finger Lakes using plums grown by Red Jacket Orchards in Geneva, NY. Though the purpley liqueur uses plums rather than sloes (which are drupes—a berrylike cousin), it tastes like an updated version of sloe gin.

By / Photography By Andre Baranowski | July 25, 2017

Ingredients

  • 1½ ounces Nahmias et Fils Mahia Fig Spirit
  • ¾ ounce Lustau Vermut Red Vermouth
  • ½ ounce Averell Damson Gin Liqueur
  • ¼ ounce lemon juice
  • 3 drops Bittermens Elemakule Tiki Bitters

Preparation

Combine ingredients in a mixing glass. Add ice, shake and double strain into a Nick & Nora or coupe glass. Serve.

Source Notes: Nahmias et Fils Mahia Fig Spirit and Averell Damson Plum Liqueur can be found at Rochambeau Wines & Liquors Inc. (389 Broadway, Dobbs Ferry; rochambeauwines.com).

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Ingredients

  • 1½ ounces Nahmias et Fils Mahia Fig Spirit
  • ¾ ounce Lustau Vermut Red Vermouth
  • ½ ounce Averell Damson Gin Liqueur
  • ¼ ounce lemon juice
  • 3 drops Bittermens Elemakule Tiki Bitters
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