If you're a Chicago local, have ever visited our city, or simply follow the spirits industry, there's little chance that you haven't heard of The Violet Hour. Hidden behind a wall that regularly rotates between contributions from various artists, The Violet Hour is an intimate speakeasy lounge that focuses largely on pre-prohibition era cocktails. Their rotating cocktail menu is simultaneously creative and highly formulaic, and all of the drinks I've had the pleasure of trying are both complex and perfectly balanced.

Lucky for us, The Violet Hour has now made a taste of their signature flavors available for home bartender use. Managing Partner Eden Laurin crafted the first cocktail syrup, Batch No.1, with a natural blend of scorched demerara sugar, vanilla, orange, and bittering agents like wormwood, caccia bark, and licorice root. Her idea was to create a one-stop, approachable product that would efficiently offer sweetness and depth. My husband and I enjoyed the syrup in a Pimm's Cup and Sazerac while visiting the bar, but it's really so delicious that I could add it to just about anything or simply have a spoonful for dessert. One of the things that I found particularly meaningful is that Eden has used this product release as a means to help others. A portion of the proceeds goes to her nonprofit project, The Drinking Fountain, which aims to give back to communities who struggle with clean water access.

The syrup was so packed with flavor that I didn't need to do much to make it shine. Eden's recommended recipe is to adapt the syrup into an Old Fashioned with 2 oz of your favorite spirit and a citrus peel. I ran with that inspiration but added several complimentary components.

I knew I wanted to pair the syrup with KOVAL bourbon given it's lovely vanilla sweetness but decided to pack in more fall flavor by infusing the bourbon with fresh black figs. Since figs aren't in season for long, infusing them into a spirit is a great way to make their flavor last. You could also try this with frozen figs (I've seen some at Trader Joe's) or even dried figs (though look for ones without any added sugar). The infusion took only 5 days and was so tasty that I would gladly just sip it on ice. I then chose to add fresh-squeezed navel orange juice for some citrus brightness that wouldn't distract from the drink's velvety sweetness. While lemon and lime are excellent in lots of applications, they tend to steal the show pretty quickly and can distract from the rich profile of whiskey

I finished off the drink with flamed orange peel for a deeper, roasted citrus oil scent and flavor. For garnish, I added fresh figs but you could use the citrus twist if you're making this drink after fig season is over. The resulting drink was strong yet delightfully smooth with an uplifting scent, rounded sweetness, and lingering complexity.

Vinyl Hour

2 oz black fig-infused bourbon*
0.5 oz fresh-squeezed orange juice
1 barspoon Violet Hour Batch No. 1 Scorched Demerara Cocktail Concentrate
Strip of orange peel
Fresh fig, for garnish

Stir all ingredients other than orange peel and fig with ice until chilled, then strain into a rocks glass over a large ice cube. Run a flame along the orange peel and then express the orange oils onto the surface of the cocktail. Cut the fig in half lengthwise and slide both halves onto a cocktail spear. Enjoy while getting cozy under blankets and jamming out to your latest vinyl finds.

*To make fig-infused bourbon, place 4 sliced black figs into a 16 oz jar and fill with bourbon to the top. Put in a dark place and allow to infuse for 4-5 days, shaking and tasting occasionally. Strain with a fine mesh strainer when you're happy with the flavor.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the glass.

I love tea, deeply and truly. That love has been ingrained in me since childhood by my family as tea is a staple in Ukrainian culture. Hosting and tea are practically synonymous (with plenty of snacks and sweets covering the table, of course). Growing up, I explored grassy Japanese greens, floral Chinese oolongs, invigorating British blacks and spicy Indian chais. I've spent countless hours connecting with friends in cozy tea rooms around the world, curling up with a comforting cup to brave the Midwestern winters and cooling off with iced tea on a sunny day.

You get the point - I think tea is kind of a BIG deal.

Of course this means that tea serves a crucial role in my mixology toolbox. Tea can add so much depth and complexity without loading up your drink with sugar or watering it down. Thus far, I've used it to both infuse liquors and mix with in cold brew form - I've never been disappointed with either approach. This particular cocktail incorporates my favorite tea for fall: chai. I stumbled upon a particularly attractive container of black mission figs at the store and chai came to mind as the perfect spiced flavor pairing.

I chose make the figs into a syrup rather than muddling them to extract the most flavor possible. Muddling is ideal for herbs or fruit that holds a lot of juice but not quite as effective for fleshier fruit like figs. As with any fruit syrup, figs simply need to be boiled with water and sugar until they start to fall apart (roughly 30 minutes). The mixture should then be strained through a fine mesh strainer (a spoon can be used to press the liquid through).

I rounded off the fig and spice flavors with an exciting small batch bourbon I hadn't previously tried and some lemon to keep the drink on the sour side. The outcome was hands down the best whiskey sour I've ever tried - all of the flavors mingled together fabulously and really helped each other shine. One key thing to note is that this is an excellent drink to make in bulk because only the syrup is labor intensive. I would highly recommend scaling it up for your fall entertaining needs!

Chai Fig Sour

2 oz bourbon
2 oz cold brew chai tea (I used Tazo)
1 oz fig syrup (1 quart black mission figs : 2 cups water : 1/2 cup brown sugar)*
Juice of 1/2 lemon

Shake all ingredients with ice and strain into a rocks glass over a large ice cube. Alternatively, if making in bulk, stir in a pitcher with ice until chilled, then pour into rocks glasses. Garnish with fresh fig slices and enjoy while wrapped in your favorite fall sweater.

*To create syrup, heat all ingredients to a boil in a small saucepan and simmer for 30 minutes, or until figs start to disintegrate at the touch of a spoon. Strain through a fine mesh strainer and allow to cool. Store excess in the fridge for up to 3 weeks.

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the lovely tray, glasses and pitcher.