Seasonal Sips: Fyrefly

Meaghan Sinclair and Harmony Dawn, the women behind Booze Époque, a Somerville-based boutique cocktail company, are all about handcrafting beautiful and delicious drinks for their clients. And each month they write a seasonally appropriate recipe for Beat readers.

October’s recipe is perfect for fall and would pair well with Cuisine en Locale’s Pumpkin Fondue that we shared earlier this week.

Fyrefly

1 ounce Booze Époque Pumpkin Fig Syrup
2 ounces Homemade Bacon Bulleit Bourbon*

Booze Epoque Fyrefly

Pumpkin-Fig Syrup:

  • Bake one sugar pumpkin halved and two pints fresh black figs for 45 minutes at 350 degrees F.
  • Remove pumpkin and figs from baking sheet and place together in medium stock-pot.
  • Add three cups water and three cups turbinado sugar.
  • Turn heat to high until the contents begin to boil.
  • Let boil for 10 minutes and then return heat to low.
  • Simmer for one hour, mash pumpkins and figs periodically.
  • Remove from heat and strain with large strainer into Mason jar.

Bacon Infusion:

*We suggest Niman Ranch Applewood smoked uncured center cut bacon or your butcher.

We poured 25 ounces of Bulleit Bourbon into a mason jar, added 3 ounces of bacon fat and one piece of bacon. This sat for 12 hours. At the 12-hour point we removed the piece of bacon and skimmed off any fat that had accumulated at the top of the jar then placed the jar in the freezer so any remaining fat could be removed. After cooling the spirit for two hours the residual fat was skimmed. We then strained the bourbon through a wire mesh strainer. You may want to add an additional 5-10 ounces of bourbon if you feel the flavor is too strong. Our tasters had mixed opinions on how bacony they liked their bourbon.

P.S. Want to sample the Booze Époque deliciousness for yourself? Then come to Cuisine en Locale’s third Day of the Dead event featuring MassMex farm-to-table food like Taza Chocolate chicken mole, tomatillo Stillman pork verde and cocktails from Booze Époque. The fiesta takes places on November 2 at 7:30 p.m. at Cuisine en Locale’s new headquarters (Anthony’s Functions, 156 Highland Ave.). Tickets are $35 for general admission, $50 for V.I.P. and costumes are encouraged.

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