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118 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 8 drink Fig Provençal jeninni kitchen + wine bar 542 Lighthouse Ave. Pacific Grove • 831/920-2662 www.jeninni.com Photo: Kelli Uldall M ost believe a cocktail is an iced drink of high-proof distilled spirits. It's taken a sommelier to show us that quality cocktails can be more balanced and less potent — by using wine-based spirits. Thamin Saleh's cocktail program at jeninni in Pacific Grove includes session cock- tails—super sippers with a lower alcohol content but the same complexity as higher-spirit offerings. For the Fig Provençal, Saleh uses tiny paper- wrapped bottles of Underberg, a digestif from Germany. The bitters combine with lemon juice to create a fun, frothy foam. "There are endless possibilities," says the owner/sommelier. "With products like soju (clear, low-alcohol spirit from Korea), and others, we can make any cocktail, even the classics." —Larry Harland I N G R E D I E N T S : • 1 bottle (.67 oz.) Underberg • 1½ oz. white vermouth • Juice of half lemon • 1 oz. fig shrub using 1 ½ cups chopped figs, ¾ cup sugar and 1 cup apple cider vinegar (see preparation below) P R E PA R AT I O N : For shrub, muddle 1½ cups chopped f igs with ¾ cup sugar in large jar. Let macerate for 24 hours. Strain into jar with 1 cup apple cider vinegar. In shaker, combine 1oz. shrub with other ingredients. Add ice, shake and strain into glass.