Main content starts here, tab to start navigating

Let’s Get Figgy!

a bird sitting on top of a wooden cutting board

The Old-Fashioned Gets Modern

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 beautiful Colonial style homes with over-sized front porches. I love the sense of hospitality that not only restaurants provide… but also the convivial chit chat everyone, including the barber, the florist to the town busy body, 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-inspired cocktail featuring Kentucky bourbon and mint has become one of my favorites this summer. So much so, that is 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.

Kentucky Fig Fizz

1 Fresh whole ripe Mission figs

5-6 Fresh mint leaves

2 Brown sugar cubes

3-4 Ounces of good Kentucky bourbon (I like Bulleit or Blade and Bow)

3-4 Ounces of ginger ale

Squeeze of lime

Ice cubes

Garnish with a mint sprig and or a slice of beautiful fig.

In a cocktail shaker, muddle the fig, mint leaves and sugar. Add the bourbon, fill the shaker with ice cubes leaving a little room at the top. Cover with lid and shake nice and hard for about 30-45 seconds so drink gets icy cold. Strain into a large bucket or tall Collins glass filled with ices cubes (the bigger the cubes the better), filling it about an inch and a half from the rim. Top with ginger ale. Stir gently and garnish. This batch makes one tall (10 oz.) or two highballs.