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"Mocktails are a fun challenge. The goal is to re-create the thrill and complexity of a cocktail," says John deBary. His nonalcoholic revamp of an apple cocktail replaces Calvados with apple cider, but keeps the brown sugar-fig syrup.

By

Food & Wine Editors

and Tommy Klus

Updated on November 9, 2022

Total Time:

10 mins

Yield:

1 serving

The Brown Sugar Fig Syrup recipe is by Tommy Klus and makes about 6 ounces.

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Ingredients

Brown Sugar-Fig Syrup

2 ounces (1/4 cup plus 2 tablespoons) dried figs
1/4 cup dark brown sugar
6 ounces hot water

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2 ounces chilled unsweetened apple cider
2 dashes of Fee Brothers Old Fashion aromatic bitters (optional - see Note)
Ice
1 lemon twist, for garnish

Directions

Make the syrup

In a small heatproof bowl, combine dried figs with dark brown sugar and mix well. Cover the bowl and let stand at room temperature for 24 hours. Stir in hot water, cover, and let steep in the refrigerator for 1 week. Strain the syrup into a jar, cover and refrigerate for up to 2 weeks.

Make the mocktail

In a cocktail shaker, combine the cider, 1 ounce of the fig syrup (reserve the rest for another use) and bitters. Fill the shaker with ice and shake well. Strain into a chilled coupe and garnish with the lemon twist.

Notes

The bitters here are alcohol-based. For a completely nonalcoholic cocktail, leave them out.

Apple Giver

Ingredients

Directions

Make the syrup

Make the mocktail

Notes

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