Method of Production:
*Fig Infused Bourbon: ½ cup of diced dried figs and 1 cup Bourbon. Combine in an airtight container and steep 24-48 hours.
**Chai Infused Sweet Vermouth: 1 cup Sweet Vermouth, 1 Chai Teabag. Steep Overnight and remove the teabag.
***Autumn Bitters
Combine ½ part each of:

• Fee Brothers Cranberry Bitters
• R&D Cherry Apple Bitters
• Angostura Orange
• Angostura
• Bittercube Jamaican #1

Store in airtight container/eyedropper

Tips & Tricks: When infusing dried fruits in spirits, you can play with the proportions to suit your taste. For me, a rule of thumb is to start with ½ part to 1 part, fruit to the spirit, and shake the jar a few times a day. If you’re looking for a richer flavor, you can always add some more fruit and let sit longer. The “Autumn Bitters” can also be personalized a bit. I always liked to combine different bitters and create unique combinations. There are so many great commercial brands out there that make creating your bitters easier and more cost-effective for the bar. Again, using a ½ part each as a starting point, you can change the proportions to create your flavors and give a classic or original recipe just a little twist!