For the infused bourbon: Combine the bourbon, figs, pears and vanilla bean seeds and pod in an airtight container. Let infuse in the refrigerator for at least 2 weeks but no more than 3 weeks. Strain.
Combine 2 ounces of the infused bourbon, the digestif and sweet vermouth in a mixing glass. Stir for 90 seconds, and then strain into a chilled martini glass. Garnish with a slice of orange.
Recipe courtesy of Marcus Samuelsson