Kentucky Fig Fizz
A modern spin on The Old Fashioned
Posted on August 8, 2019
Anyone who knows me knows I have a love affair with the South. I love the beautiful grassy lawns, ivy covered walls, and the endless mounds of hydrangeas that flank stately Colonial-style homes with oversized front porches. The sense of hospitality that not only restaurants provide, but also the convivial chit chat everyone from the barber and the florist to the town busybody seems to offer. I like the big hair and I like the fluff. And I especially love the food — the simple, full-fatted American fare that sets Southern cuisine apart from the rest.
This Southern-style cocktail featuring Kentucky bourbon and mint has become one of my favorites this summer. So much so, that it has earned a spot on the seasonal cocktail list at Bankers Hill Bar + Restaurant. It’s simple to make and can even be made by the pitcher for your patio or poolside pleasure. Terryl Gavre, owner of Cafe 222 and co-owner of Bankers Hill Bar + Restaurant; breadandbutterismyjam.com
Kentucky Fig Fizz
1 fresh, whole, ripe Mission fig
5-6 fresh mint leaves
2 brown sugar cubes
3-4 oz good Kentucky bourbon I like Bulleit or Blade and Bow
3-4 oz ginger ale
Squeeze of lime
Mint sprig and/or a slice of beautiful fig, for garnish
1. In a cocktail shaker, muddle the fig, mint leaves, and sugar.
2. Add the bourbon and fill the shaker with ice cubes, leaving a little room at the top.
3. Cover with lid and shake nice and hard for about 30-45 seconds so contents get icy cold.
4. Strain into a large bucket or tall collins glass filled with ice cubes (the bigger the cubes, the better), filling it about an inch and a half from the rim.
5. Top with ginger ale. Stir gently and garnish.
This batch makes one tall (10 oz) or two highballs.