Fennel & Fig Infused Vodka
18 ounces vodka
1/2 pound dried Black Mission figs, quartered
1 small fennel bulb, thinly sliced
3 or 4 fresh Black Mission figs, halved
In an airtight container, combine the vodka, dried figs and fennel; cover and refrigerate for a week. Shake the container each day. Strain the infused vodka through a very fine strainer into a pitcher. To serve, divide the vodka among 6 to 8 ice-filled rocks glasses. Garnish each drink with half a fresh fig.
Ginger Bell Cocktail
2 ounces bourbon
2 springs of fresh mint
1/2 lemon, cut into discs
2-inch piece freshly-skinned ginger, cut into small pieces
1 bottle ginger beer
In a cocktail shaker, add the bourbon, mint, lemon and ginger. Firmly muddle until pieces break down (less than a minute). Add ice and shake vigorously for 30 seconds, and strain into coupe glasses. Top with ginger beer, and garnish with a couple cranberries.