We’re always looking for an easy cocktail to add to our repertoire, and we couldn’t resist a fruity take on two classics using ZIBA-infused gin. Uncomplicated and delicious, these two cocktails require just a little bit of forward planning and take minutes to put together. Serve over ice all through the summer.
Sweet vermouth (we like Carpano Antica Formula for this recipe)
1/4 cup of ZIBA sun-dried figs for every cup of gin
Infuse gin with ZIBA sun-dried figs for at least a week, preferably a month.*
Strain the gin and combine with all of the liquid ingredients.
Serve in an old-fashioned glass on ice, with a sun-dried fig to garnish (optional).
*For a Figroni Sbagliato (lower ABV), infuse the figs in vermouth, and substitute gin with prosecco
1 part gin
1/4 cup of ZIBA dried white mulberries for every cup of gin
1 part crème de mure (or cassis / Chambord sub)
1 part lemon juice
2 parts tonic water
Infuse gin with ZIBA mulberries for at least a week, preferably a month.
Strain gin to remove mulberry mash and combine with all of the liquid ingredients.
Serve in an old-fashioned glass on ice; with a mulberry and lemon twist garnish (optional).