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Native Fig Bitters

Photography by Christie Connell

Makes 1 quart

2 large fig leaves
4-6 inches black walnut bark
1 tablespoon of ground sumac berries
3 overly ripe figs (cut in halves)
½ cup of marigold leaves
1 cinnamon stick, broken in half
2 whole orange peels
1 tablespoon of coriander
4 cloves

In a quart Mason jar, combine all ingredients and cover with an overproof Bourbon (we used Ironroot Harbinger 115). Keep the jar in the pantry and shake every day for 3 weeks. After 3 weeks, strain the liquid into a new container using a cheesecloth. Take all of the solids still in the cheesecloth, and steep them in a saucepan full of water. Let the contents reduce for about an hour on medium heat. After the liquid is reduced, discard the solids. Combine both liquids into the same container and store it in a cool dark place.

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Toby Thomason is General Manager of Harvest Seasonal Kitchen and Board Member of The Seed Project Foundation

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