Special equipment: a pint jar with a tight-fitting lid
For the fig-infused bourbon: Put the figs in a pint jar, pour over the bourbon and cover tightly. Set aside in a cool, dark place for at least 2 days and up to 7 days.
For the fizz: Divide the fig between 2 old-fashioned glasses. To each glass, add 1 teaspoon of the maple syrup, a small squeeze of lemon juice and a couple of dashes of bitters. Muddle the ingredients until well incorporated.
Fill the glasses with crushed ice. Pour over 1 1/2 ounces of fig-infused bourbon, then top with some ginger beer. Garnish with a lemon twist and serve.
Recipe courtesy of Bobby Flay