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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!

Beer Ice Cream Floats

You read it right, beer ice cream floats! I have been SO inspired by all the artisnal ice cream flavors and craft beers that have been bursting onto the food scene. Something you all need to know about me is that I have a gigantic sweet tooth and have recently taken to a love affair with microbreweries and craft beer, so when I heard there was a way to combine my two great loves I new I had to try in for myself! Since I am home in New Hampshire for the summer and don’t really have access to the most up-and-comings in food (like I did in New York City) instead of just sitting and dreaming (aka trolling the internet for photos) of sweet beer treats, I set out to make my own. Believe it or not, this required a little bit of research. Since I am not the first person with the genius idea of combining beer and ice cream (in fact, there is a whole beer-centric creamery, Frozen Pints devoted to just that) I found a fair amount of information is available on the all-knowing internet; specifically, the 2 beers that blend best with ice cream are Pale Ales and Stouts and that the notes and flavors of the ice cream must balance out those of the beer.

Now onto the good stuff! I decided to go with some local brews; Shipyard’s Black IPA and Red Hook’s Long Hammer IPA, and keeping with my theme of supporting the small businessman I chose Steve’s Ice Cream (made in Brooklyn) Sunday Morning and Small Batch Bourbon Vanilla flavors. Sunday Morning consists of a buttermilk ice cream with maple syrup swirls and crunchy waffle pieces and don’t let the subtle Bourbon Vanilla fool you, its definitely more bourbon that it is vanilla. I decided to pair Sunday Morning with the deep and savory Black IPA, and thought the strong base flavors of the Bourbon Vanilla would play well with the bitter and citrusy flavors in the Long Hammer. I also picked up some old-time soda fountain glasses and straws from Homegoods.

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Steve’s Sunday Morning Ice Cream & Shipyard’s Black IPA

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Steve’s Bourbon Vanilla Ice Cream & Red Hook Long Hammer IPA

To keep things cool I popped the glasses into the freezer for a couple of minutes before I loaded them up with love. In the 8oz class I poured about half a bottle of Black IPA in (like a pro so no foam here!) dropped in 2 scoops of Sunday Morning, and topped it off with (almost) the rest of the beer. I poured the Long Hammer IPA into the 6oz glass, just about half way, added 2 scoops of Bourbon Vanilla, and topped it off until there was about half left in the bottle. The frothy foam that rises to the top  was my first taste and it only had me wanting more, but I recommend mixing the ice cream in there to get the fully blended flavors!

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There you have it! A modern take on a nostalgic sweet treat. The dark float turned out just as I had hoped; the perfect combination of sweet, savory, and creamy, but not too sweet and it still retained a decent bitterness. The lighter float came out something like a creamcicle, but with an unexpected bite from the citrus and bourbon. Suffice to say my tastebuds and tummy were elated with how these creamy babies turned out! But don’t worry, my search for craft beer-infused recipes will not stop here. If you have a beer-themed recipe share the wealth in a comment below!