Old Miss Figgins


Old Miss Figgins

recipe by
Larissa peatfield // THREE75 BAR + KITCHEN

The word ‘cocktail’ was first defined in print in a New York newspaper in 1806. It was described as a mix of spirit, water, sugar and bitters. These four ingredients now commonly referred to as an ‘Old Fashioned’ are adaptable to many flavour pairings and are the perfect base for creativity. 

I have used seasonal Barossa produce to make a tasteful and interesting twist on this classic.

>> 'Old Miss Figgins' - An interesting twist on the classic Old Fashioned cocktail


  • 60ml Wild Almond infused Hayes 13yo XO Brandy

  • 20ml Preserved Fig Syrup*

  • 1 Preserved fig*

  • 3 dashes Angostura Bitters



  1. Crush 6 wild almonds and add to brandy, allow this to infuse for 3 – 5 days.

  2. Add all ingredients to a cocktail shaker (TIP: pull the preserved fig apart, this will allow for more flavour). Shake and double strain over ice.

  3. Peel orange and twist over the top of glass.

Preserved Figs*

This recipe comes from the recipe book ‘Barossa Food‘ by Angela Heuzenroeder

This preserve is a five-year wonder! Very similar to the previous recipe, it requires the figs to be stored in their syrup in jars. The lids should not be airtight. Old recipe books said that the jars should be covered with parchment paper dipped in vinegar or rum. 

Each year in storage makes the syrup thicker and the figs more succulent. Eat them before they start to dry out, however. Use them to stud a baked ham. Serve the ham on vine leaves surrounded by more figs.


  • 6 dozen figs (preferably blue figs) with the skins left on

  • 3 cups water

  • 60 g whole ginger bruised and chopped

  • 2.75 kg sugar

  • 1 cup vinegar

  • zest of 2 lemons


  1. Boil figs in water for 30 minutes.

  2. Add ginger and sugar and simmer very slowly for 2 .5 hours. 

  3. Add vinegar and lemon zest and cook a further 10 minutes.

  4. Adjust flavours. Place figs in heated jars. Cover well with syrup from cooking.

  5. Seal with cellophane paper dipped in vinegar, secured with a rubber band.

Larissa Peatfield

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