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The Highland Rouge


  • 2 1/2 ounces sherry cask finished scotch
  • 3/4 ounce fino sherry
  • 1/2 ounce fig syrup
  • 2 dashes orange bitters
  • 1 fresh fig quartered


  1. In a mixing glass, muddle the quartered fig with the fig simple syrup.
  2. Top with ice, then add the fino sherry, whisky and orange bitters.
  3. Shake until cold and strain into a chilled coupe glass.
  4. Add in extra fig for garnish.