Rage, A Cocktail for Gladiator II

This fall brings the sequel to 2000’s Gladiator, directed by Ridley Scott and starring Paul Mescal and Pedro Pascal. Return to Rome with this sweet and spicy cocktail recipe inspired by the ancient themes of vengeance and endurance in Gladiator II. We’ve used figs, a popular patrician snack in ancient Rome, and you have the option to set the cocktail on fire for an extra touch of pure rage. You can throw a party for the “Glicked” double feature with our Defying Gravity cocktail, too!

About Gladiator II

Gladiator II stars Paul Mescal as Lucius, a young man seeking to avenge the death of his father, Maximus. When general Marcus Acacius (Pedro Pascal) forces Lucius into slavery, he finds himself fighting in the Colosseum just as his father did. Denzel Washington also appears in Gladiator II as Macrinus, a former slave who helps Lucius train for the battle of a lifetime.

Rage, A Cocktail for Gladiator II

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• Author: Sarah Cascone
• Yield: Makes 2

Print Recipe

Description

Get some of that rage out.

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Ingredients

Scale 1x2x3x

For the Cocktail

• 4oz vanilla fig syrup (See below)
• 4oz or 10 slings of Black Seal Rum (151 Proof)

For the Vanilla Fig Syrup

• 2 cups diced fresh figs
• 1/2 cup brown sugar
• 2 cups water
• 1 teaspoon pure vanilla extract

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Instructions

For the Cocktail

1. In your mixing glass, add the syrup and lemon juice. Stir to combine.
2. Evenly pour into 2 coupe glasses.
3. Using a barspoon, pour 2oz of the rum into each glass.
4. Now, light the cocktail on fire. Sprinkle a mixture of cinnamon and sugar on the flame for some excitement! Make sure to blow out the flame before enjoying!

For the Vanilla Simple Syrup

1. Dice the figs into small pieces and add them to a medium saucepan.
2. Add in brown sugar, vanilla, and water. Stir to combine and muddle the figs.
3. Cook on medium-high until a boil is reached. Then reduce to a simmer and cook for 30 minutes. Stir regularly to make sure the figs don’t stick.
4. Remove from heat. Once the syrup has thickened, strain through a mesh strainer to get all of the juice. Store covered in refrigerator for about a week.

Recipe by Sarah Cascone
Photography by Dave Bryce 

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