Lark events have helped me create some new recipes in this one-batch-size-cocktail-a-week repertoire. I didn't expect friends and local business’ to ask for recipes specifically for their events, but it’s been fun and necessity has certainly been the mother of invention in my kitchen! In search of a signature cocktail for the BIG READ HOLLAND, I created the Fig Sangria (with inspiration from the West Elm blog featuring Gabriel Cabrera @artfuldesperado.
The Big Read is a community reading project highlighting the book When the Emperor was Divine by Julie Otsuka. It was fun to search for a signature drink for this event! There is star anise in the recipe so that is what caught my attention, although that is where the Asian influence here stops. The recipe is inspired by Moroccan flavors, but it’s a serious fusion with elderflower syrup, star anise, and figs — overall the theme here is lavish and elegant — two things that I love in recipes. Enjoy this mix of sultry flavors and buy fresh figs while they are ripe and available in stores. Freeze them for the winter months when rich luscious fruit will be a welcome treat!
Fig Sangria
Serves 20 (or a few more) in a 10 ounce rocks glass
2 cups water
2 cups sugar
6 star anise seeds
1 cups lemon juice
2 cups grapes, frozen
1 cup figs, trimmed and cut in quarters
9 cups dry white wine
1/2 c non-alcoholic elderflower liqueur
3 cups club soda
1 rose, for ice cubes (in two empty ice trays, add one rose petal per cube, add water, and freeze)
25 mint leaves (or a few stems of mint) for serving
For Star Anise Syrup: In a heavy-bottom pan, combine 2 cups of water and 2 cups of sugar with 6 star anise seeds and heat over a medium flame or medium heat. Boil for 5 minutes and remove from stove, then chill completely. Discard seeds right before use.
For Sangria: In a gallon jug, mix 2 cups Star Anise Syrup, 1 cup of lemon juice, 9 cups of white wine, and ½ cup non-alcoholic elderflower liqueur. Directly before serving, in a large 1.5 gallon serving container (if possible) combine pre-mixed syrups, wine, and lemon juice. Add 3 cups of club soda and mint stems; serve rose ice on the side.
photos by Bridging Her Story