Bar

Fig & Lemon Gin Fizz

I know I am not alone when I say I tried my share of cocktails this holiday season. Thanks to the recent boom in cocktail culture, and rising popularity of artisanal recipes and ingredients, there seemed to be much more variety this year than the pas sangria, eggnog, and poinsettias. This one in particular stood out to me, due to my blinding love affair with figs, naturally.

The original recipe refers to this drink as a “Sexy Fig and Lemon Fizz“, and is made with vodka. Since vodka and I aren’t on good terms, and never really have been for that matter, I decided to replace it with another favorite of mine, gin. This drink has all the components of a great winter-time cocktail; a little sweetness, some zing, earthy tones, and substance. The meat and seeds of the fresh figs, and please, please always use fresh figs when you can, adds an unexpected but very enjoyable texture. There is also a great undertone of rosemary. Now, before I show you the recipe for this luscious, juicy, perfect, life companion of a drink, I want you to see the completed product in all its glory. Please excuse the plastic cup and table cloth. I am a college student after all! Processed with VSCOcam with f2 preset In the hopes that I have peaked your curiosity to what actually goes into this amazing concoction, here it is! There are 2 main components to this drink that do take a little prep, a rosemary infused simple syrup, and a fig puree.

Simple Syrup

  • 1/2 cup honey
  • 1/2 cup water
  • 1-2 sprigs fresh rosemary

**Keeps for 5-7 days when refrigerated**

Fig Puree

  • 1 cup fresh figs
  • 2 tbsp water
  • Blend to preferred consistency

The Basics

  • 2 oz. Gin
  • Juice of 1 lemon
  • Club soda

The ideal way to combine these fresh and delectable ingredients is in a cocktail shaker. However, if you are like me and are living on a college budget (abroad or stateside), and do not have one of those handy little devices, it works just as well to to put together a makeshift shaker, or just mix the ingredients in a separate glass. Then comes the final, and most rewarding step: pour over ice, top with club soda, and enjoy!

Not having a shaker adds a little more meat and texture to the drink, since there is no strainer to catch the bigger pieces of figs. But, true fig lovers should appreciate figs in all forms, I say. If you’re feeling extra fancy and want to impress your guests, or even just yourself, garnish with a sprig of rosemary and a few pieces of lemon rind. It really elevates their flavors! Now you have a simple, go-to artisanal cocktail recipe to keep in your back pocket for the new year.

To all my friends in Italy, and my family and friends back home Salute! Chin-chin! Cheers! Drink up!

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Central Provisions

Central Provisions is a 2-floor, craft beer & cocktail gastropub. The first floor boasts a small and minimalist dining area with a kitchen bar where diners can sit and observe the chefs at work. Downstairs is the restaurants initial claim to fame, the bar, which offers a wide variety of  local craft beers and cocktails. I grabbed lunch with some family there last week so we sat upstairs in the dining room, but if you’re looking to grab some drinks or a little snackity-snack I would definitely suggest sitting downstairs in the bar! There were plenty of open stools (although it was 2:30pm on a Tuesday).

Central Provisions is also very unique in the manner of which they serve their food. Almost every dish comes out on minimalistic wood, slate, or ceramic platters, as to not distract diners from anything but the delicious and complex flavors that have been coaxed out of the seasonal ingredients. Each item that is order also comes out as soon as it is ready, to assure that the diner enjoys their meal at its absolute freshness! Just keep that in mind when ordering because the longer something takes to cook and be prepared, the more you can bank on getting your dish last (but that just gives you more time to try their delicious beers and cocktails right? I see what you’re doing there CP!)

Let’s start off with the libations. I like to consider myself as somewhat of a novice beer enthusiast so I went for 2 Portland-brewed beers from Foundation and Allagash Brewing Companies

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Wanderlust Pilsner from Foundation Brewing Company

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Victoria Ale from Allagash Brewing Company

The Wanderlust was light and refreshing with slight floral notes, but a little sweeter than what I was hoping for. However, it was my first beer from Foundation and made me want to try more from them! This was definitely a beer I could slowly sip sitting out on a dock somewhere in the sunshine. The Victoria on the other hand, had a lot more kick to it thanks to the prevalent bitterness of the hops. Since I do enjoy a more pronounced beer I favored this one, and as a fan of Allagash I was excited to try one of their newer brews! Central Provisions also offers some unique, made in-house sodas such as Pomegranate and Raspberry Herb which were equally as satisfying and delicious with their unique flavor combos.

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Raspberry Herb Soda


By the time we had knocked back our first round the food had begun to arrive!

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Lobster Toast

This is probably the most decadent and flavor-packed take on a lobster sandwich I have ever laid my eyes, or taste buds on. The lobster (fresh Maine of course) is chopped up and whipped into a mousse with green coconut curry, cilantro and ginger, and grilled between 2 delicious pieces of thinly sliced bread. The sandwich was surprisingly light and the lobster flavor was still prevalent enough to balance with the green curry. My best friend was actually the one who ordered this yummy dish, and she said she was pleasantly satisfied and not overstuffed, which is not the norm when it comes to other buttery, grilled sandwiches so bravo!

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Yellowfin Tuna Crudo

Next came the yellowfin tuna crudo. Six slices of fresh, raw yellowfin came plated on a wooden board, dressed with mustard fried onions and a seaweed garnish. The acidity of the onions paired very well with the clean flavors of the fish. I’m also a sucker for a good piece of raw tuna, and on a hot day this dish really hit the spot!

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Beet Salad

I was surprised that out of all the dishes we ordered the beet salad was 3rd to arrive because, well, I assume since it was a salad it required minimal prep compared to the cooked dishes, but a lot more went into this than the average salad! This colorful and refreshing summer salad consisted of both red and chioggia beets (marinated or pickled, I wasn’t quite sure) and an avocado aioli delicately, constructed atop fresh summer greens, all dressed with a lemon olive oil dressing. It was light but packed with SO much flavor. This little salad could have almost sufficed as my whole meal, but of course I proceeded to try everyone else’s food because, well, just look at it!

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Baja Fish Sandwich

The last 2 dishes to come out simultaneously were the sandwiches. Both the Baja fish sandwich and the confit duck panini were served on grilled, thick-cut bread, which was definitely necessary to hold in all the deliciousness. The fish sandwich was pretty straightforward, which I think is the best way to serve fish so you can truly appreciate the flavor. Nestled between some sliced avocado, tomatoes, red onions, lettuce, and an avocado aioli, the thick cuts of meaty fish took center stage. There was a great seasoning on the fish as well. I didn’t get a chance to ask exactly what it was but I picked up on some Cajun for sure!

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Confit Duck Panini

And last but the farthest thing from least that could possibly exist in sandwich form, the confit duck panini. It was such a simple sandwich with minimal ingredients but boy was it kick ass! This pan-grilled sandwich was stuff with deliciously decadent confit duck, kim chee, and hoisin aioli. It would have been a little too much if it wasn’t for the acidity of the kim chee that duck the fattiness of the duck just right. This dish was definitely on the saltier side, compared to the others I tried. But that’s nothing another cold beer couldn’t fix 😉


All in all, my family and I had a very satisfying and delightful experience at Central Provisions, and I most definitely wouldn’t mind going back, if only to try more of their extensive craft beer selection downstairs at the bar!

**Food pictured in order which it arrived. Just something to keep in mind when you are thinking about your ordering strategy!**

Hotel Delmano

Hotel Delmano is a great little bar tucked into the corner of Berry and N 9th Street in Williamsburg. It has a New Orleans inspired parlor feel to it, and some seriously clever mixologists behind the bar. A variety of unique flavors and infused liqours contribute to their one-of-a-kind cocktail menu. With infusions of pineapple, thyme, chipotle, and tarragon, and mix-ins like fig jam, rose water, and beet syrup these cocktails are strong and not for the faint of heart. My personal favorites are the Alibi (pineapple infused tequila, cinnamon-vanilla syrup, fresh lime, and molé bitters), Castaneda (tarragon infused tequila, alpine liqueur, orange curaçao, and fresh lemon juice), and the simple and always satisfying 3 Amigos (tecate, tequila, sangria).

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The Alibi

They also offer an impressive raw bar with oysters, crab legs, and clams along with some larger plates and charcuterie. In addition to their wide variety of fair, once the warm weather rolls in Hotel Delmano opens up their outdoor seating! This is a solid people (and dog) watching spot, and all-around great local spot to kick back and bask in the sunshine with a kickass cocktail and some friends.