Figgy Bourbon Fizz Recipes

Steps:

• Muddle fig, mint leaves, and brown sugar cubes against sides of a cocktail shaker. (Fig needs to be fairly broken down.) Add bourbon and enough ice cubes to fill shaker (about 1 cup). Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).
• Strain into a 10-oz. glass filled with ice cubes. Top with chilled ginger ale. Stir gently, and garnish, if desired. Serve immediately.

Steps:

• For the fig-infused bourbon: Put the figs in a pint jar, pour over the bourbon and cover tightly. Set aside in a cool, dark place for at least 2 days and up to 7 days.
• For the fizz: Divide the fig between 2 old-fashioned glasses. To each glass, add 1 teaspoon of the maple syrup, a small squeeze of lemon juice and a couple of dashes of bitters. Muddle the ingredients until well incorporated.
• Fill the glasses with crushed ice. Pour over 1 1/2 ounces of fig-infused bourbon, then top with some ginger beer. Garnish with a lemon twist and serve.

Steps:

• Pour 1 cup ruby red grapefruit juice into a pitcher. Wrap 2 tablespoons grated fresh ginger in a piece of cheesecloth or a clean kitchen towel and squeeze the juice into the pitcher. Stir in two 12-ounce bottles grapefruit beer, one 12-ounce bottle grapefruit soda and 3/4 cup bourbon. Divide among 4 glasses filled with ice. Garnish with crystallized ginger.

Steps:

• Combine buffalo wing sauce, fig jam, bourbon, soy sauce, and garlic in a saucepan. Bring to a boil, stirring often. Reduce heat and simmer sauce until thickened, 10 to 15 minutes. Let cool before serving, 10 to 15 minutes.