Madison Square

  • Serves

    makes 1 Cocktail

The cocktail menu at 70 Park Avenue's Silverleaf Tavern features an ingenious twist on the classic Manhattan: The Madison Square. Homemade fig syrup brings a deep, complex sweetness to the standard bourbon and sweet vermouth, while a dash of aromatic lavender bitters balances the drink with a fresh, floral note.


For the Fig Syrup

  • 4 cups sugar
  • 6 figs, roughly chopped

For the Cocktail

  • 2 oz. bourbon
  • 12 oz. fig syrup
  • 12 oz. sweet vermouth
  • Dash of lavender bitters
  • Orange peel, for garnish


Step 1

Make the fig syrup: Combine sugar and 1 quart water in a 4-qt. saucepan over high heat; add figs and simmer, about 1 hour and 15 minutes, until reduced by half. Strain, discarding solids; cool and set aside. Makes about 1 pint; syrup will keep, refrigerated, for 2–3 weeks.

Step 2

Make the cocktail: Stir bourbon, syrup, vermouth, and bitters in an ice-filled mixing glass or mixing tin until very chilled; strain into a rocks glass with a large cube of ice. Garnish with orange peel.

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