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October 15, 2013updated Nov 04, 2013

How to Make the Perfect Whisky Cocktail

By Chris Boyle

The expert mixologists at The Roof Garden’s Babylon Restaurant in Kensington show us how to make the Coquettier – a take on the Sazerac, one of the first ever versions of the classic ‘cocktail’. The drink, similar to the Old Fashioned, is made to its classic recipe with a Babylonian twist: infusing the Cognac with dried figs.

BABYLON’S COQUETTIER RECIPE:

Serves two:

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35ml Bourbon – Four Roses Single Barrel
25ml Fig infused Cognac – Hennessy
5ml Sugar Syrup
4 dashes of Creole bitters
2 dashes of Whisky Barrel bitters
Stir down with ice

Chill two small cocktail glasses with crushed ice and add a few drops of absinthe to each.

After stirring for about 45 seconds to 1 minute, strain into a small decanter/medicine bottle.

Empty glasses of ice and absinthe and present glasses and bottle on a small slate. Decorate slate with spices, dark chocolate, dried figs for eating and lemon peels to add to the drink.

This drink is classically an aperitif and would originally be a little drier. Nowadays these sorts of drinks are popular after dinner. Babylon’s version is made sweeter and richer with the fig infusion and works perfectly with a dark chocolate dessert or as a digestive on its own/with an espresso.

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