Spring Break 2013 has come and gone, so get your work week kick started with a delicious cocktail. La Bodega bartender Jessi Green shared the step-by-step for the Figgy Piggy and Fresa-tini cocktails.
Infused Knob Creek Rye with Mission & Turkish Figs, shaken with sweet vermouth and Jerry Thomas “Own Decanter” Bitters. Garnished with brown sugar pancetta sliver.
Muddled strawberry & basil shaken with Pearl Cucumber vodka, served up in a balsamic rimmed glass.
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