Temporal Extraction

I'll be straight with you: this drink exists because I got a little obsessed with my sous vide circulator and wondered if I could coax fig and tea flavors into cognac without any bitterness. Fair warning, this is pure experimentation. You might make it and think I'm brilliant, or you might wonder what I was smoking. The theory goes like this: precision temperature control should extract the honeyed sweetness from dried figs and the gentle tannins from black tea without pulling harsh, astringent notes. Add Drambuie for its heather honey and herbal complexity, balance it all with lemon and egg white in classic sour fashion, and you've got something that could be transcendent. Or it could be a very fancy mess. The cognac takes on this deep amber character, almost like it aged with the figs, while the tea adds structure without turning the whole thing into breakfast. If you're the type who likes playing in the kitchen and doesn't mind the occasional spectacular failure, give this a shot. Report back and let me know if I'm onto something or completely off my rocker.