Curated to list Mahia by Nahmias et Fils as a brand and change ingredient above from "fig" to fig liqueur. Fig liqueur was already listed as an ingredient but with the same specs as a creme de figue (low proof, sweet.) I have modified the listing for fig liqueur to be 80 proof, only moderately sweet, and including some herbal.

The cocktail itself is brilliant. I used my own pomegranate grenadine syrup (had some particularly dark and intense aryls for this batch) and a fresh lime off the tree. The pomegranate was a great pairing with the fig which can be a bit intense if not properly mated. The Strega provides some slight mint/alpine herbal and bolsters the anise in the Mahia. The bitters provide a slight chili heat to the finish.

Published. Edited adding reference showing the original publication date. History for the creator added and listed as authentic recipe. Orange wheel garnish added to ingredients, and instructions simplified/reworded for copyright.

Really a fine and well proportioned cocktail. Hard to go wrong with Averna and Heering when used judiciously. The sherry provides complexity and the subtle creme de banana just nudges it a little.

Dry sherry? Like a fino/manzanilla or like oloroso/amontillado/palo cortado?

Edit: I saw on Reddit that it's amontillado, but that recipe also has Angostura Bitters not mentioned here.

Edited to add the forgotten bitters, thanks. I used amontillado (now specified in the recipe); trying something lighter than that would be worth the experiment I think, though I don’t have a true fino on hand at the moment.

I wondered about the bitters in the image, and almost asked, but I had already made it (and with Manzanilla sherry since it just said dry at the time.) Guess I'll have to try it again. Edit: made per updated instructions, it is still quite good, but I honestly preferred the gentler touch of the lighter dry sherry, and the amount of Angostura kicks this into a higher intensity level.

Was hoping you'd check back in, @ShawnC, thanks. I'll pick up a bottle of Manzanilla and do some more tests; that may indeed prove to be the ingredient this drink wants, and the bit more tang it would offer might allow me to scale back the bitters (which were boosted in part to counterweight the sweetness of the liqueurs).

Okay, I quite like version two so I've changed the spec: manzanilla in place of amontillado, and halved the bitters. Now more grape than prune; lighter, but no less "full" and sophisticated tasting. Thanks for the input!