Fennel & Fig Infused Vodka

Blue Hill at Stone Barns • Pocantico Hills, New York

This savory seasonal infusion takes advantage of Stone Barns' homegrown produce: The fennel comes from gardens just steps from the restaurant's kitchen.

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  • Servings: Makes 6 to 8 drinks

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  • 18 ounces vodka
  • 1/2 pound dried Black Mission figs, quartered
  • 1 small fennel bulb, thinly sliced
  • 3 or 4 fresh Black Mission figs, halved

How to make this recipe

  1. In an airtight container, combine the vodka, dried figs and fennel; cover and refrigerate for a week. Shake the container each day. Strain the infused vodka through a very fine strainer into a pitcher. To serve, divide the vodka among 6 to 8 ice-filled rocks glasses. Garnish each drink with half a fresh fig.

Photo © Frances Janisch Published March 2006

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