2 oz Greek olive oil-infused Metaxa 5 Star
1 oz Fig-infused Remy V
.25 oz clover honey syrup (1:1)
1 Slice Mission Fig
1 Lemon peel
Danny Ronen /// DC Spirits /// NWC
Greek Olive Oil Infused Metaxa 5 Star: 1 part Greek Virgin Olive Oil to 6 parts Metaxa 5 Star. Combine oil and Metaxa in a freezer-safe container (i.e.., not glass, with a lid that seals) and let sit at room temperature for 5 days to infuse. Place the container in the freezer. Once the oil has solidified, use a slotted spoon to scoop out the “cap” of oil and discard. fine strain infused Metaxa and re-bottle for serving.
Fig-infused Remy V: 6 dried Mission Figs for every 500mL Remy V. Combine figs and Remy V into a sealable container, preferably a mason jar. Leave it at room temperature for 36 hours with the lid sealed. Open the lid and leave open for 5 minutes, then taste — there should be very little sharp edge to the infused spirit and the figs should come through. If not, leave for another 6 hours. Once ready, remove the figs (use them for baking!) and filter the spirit through a fine strainer to avoid fig seeds.
In a mixing glass combine infused Metaxa, Remy V and honey syrup. Cover with ice and stir until ice cold. Strain into a vintage coupe. Top with fig slice. Express lemon peel oils over the top and discard. Enjoy!
There are so many nerdy layers to the cocktail name — Hephaestus, the Greek god of craft, fire and metal, lends his name to this cocktail because it wields a powerful hit, which warms your internal hearth as you sip it. In addition, it is strangely a terrific cocktail to batch, as it can be kept for long periods of time due to it’s alcohol content. Plus Hephaestus always had a beard, wore an apron and carried his tools with him, so quite honestly, the other gods were always mistaking him for a craft bartender anyway.
Metaxa 5 Star has always reminded me of figs. I’m not sure if that’s because of the memories associated with my brief time bartending on the island of Rhodes, or if honestly, those notes of poppy seed and honey I get when smelling and tasting Metaxa. Either way, Metaxa and figs have always seemed to go hand-in-hand. Let this cocktail wash over you like warm, Aegean breeze.