Isn’t it amusing that as soon as fall hits all the pumpkin recipes come out? Don’t get me wrong, I’m just as guilty as the next food blogger when it comes to the pumpkin craze. Let us not forget my, ahem, pumpkin biscoff swirl brownies from the other day – but I feel a little bad for the little guys who are around for a limited time in fall as well.
There’s a house down the block from me who has a gorgeous and gigantic fig bush out front. A little unusual for Brooklyn and to say I’m a little bit jealous when I walk by every morning and evening would be an understatement. They have a basket out front and I managed to catch their fig generosity once but since then, nothing! Would it be so horrible if I hopped the fence to snip a couple off? I’m joking!!
Back in August, I jetted off to Bermuda on a cruise for a week to celebrate my parents 50th wedding anniversary (more on than in another post). Before the trip, I was always under the impression that the Dark ‘n Stormy was the national drink of Bermuda but every place we went had rum swizzles listed as a special. A little research later turned out, they are both popular drinks out of the island made from spiced rum – or more specifically Gosling’s Black Seal. That was the only rum I spotted on the island and the only one that those two drinks should be made with.
While my trip to Bermuda included a lot of Dark ‘n Stormys, I never did end up trying a Rum Swizzle. It stayed on my mind after my return and I thought it would make a fantastic vehicle for figs. Essentially made from a variety of fruit juices, rum and bitters, I just switched the fruit juices out for a fig simple syrup and lime juice.