Ingredients
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1 1/3 cups simple syrup
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10 dried figs, halved
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1 (4-inch) piece fresh ginger, peeled and thinly sliced (about 1/3 cup)
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1 (750-ml) bottle mezcal
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1 1/4 cups fresh lemon juice (from 8 large lemons)
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3/4 cup water
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Whole nutmeg
Directions
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Combine simple syrup, figs, and ginger in a small saucepan. Bring to a boil over medium. Reduce heat to low, and simmer until figs are softened, about 5 minutes. Remove from heat, and let cool 30 minutes. Refrigerate mixture, covered, 8 hours or overnight. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Store in an airtight container up to 1 week.
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Place mezcal in a pitcher. Pour 11/4 cups fig-ginger syrup through a fine-mesh sieve into pitcher, followed by lemon juice and 3/4 cup water. Refrigerate until chilled, 2 hours or up to overnight. Stir before serving. Pour over large ice cubes into rocks glasses. Garnish servings with freshly grated nutmeg.
Make Ahead
Fig-ginger syrup can be made up to 1 week ahead of time.