*Calimyrna fig syrup: Add 1 cup of sugar and 1 cup of water to saucepan, and bring to a boil. Add 1/2 a cup of dried and diced calimyrna figs, and let simmer for 5 minutes. Cool and strain.

Bruleed 1/2 of a dried Woodford Reserve bourbon-soaked calimyrna fig and bruleed 1/2 of a dried Woodford Reserve bourbon-soaked black mission fig: For fig garnish, soak calimyrna and black mission figs in Woodford Reserve Distiller’s Select bourbon for 10 to 14 hours. Cut the figs in half, cover the cut side with demerara sugar, and brulee with a torch.