Fig & Foundry's Favorite Seasonal Cocktails

Before we dive into these recipes, let’s get to know a bit more about Tulsa’s premier private bartending service, Fig & Foundry!

Tell us the story of Fig and Foundry. How did it begin? Fig & Foundry owners, Frank Schad and Ashley Warren, met at a local bakery where Frank worked as a baker, among many other jobs. He is also an entrepreneur and owner of Rose & Thorns, a premium Oklahoma-based syrup company. Ashley got a job at the same bakery for a fun, side job where she packaged baked goods for wholesale and retail sale.

Frank has over a decade of experience in the service industry, previously working at local, upscale bars and earning his Sommelier license and becoming a Certified Specialist of Spirits in the process. Ashley is a Certified Public Accountant and currently works remotely from her home in Tulsa. The two met at the bakery, realized their shared passion as foodies who appreciate quality, and decided to open up their own business. Ashley is the business, client-facing side of the brand, while Frank runs the operational side. Together, they head up a company that brings specialty bartending services and beverages to Tulsa and beyond.

What is unique about Fig and Foundry? We noticed an opportunity for truly luxury-experience bartending for private events in Tulsa. It’s like bringing the best boutique bars on the road to serve clients where they are. Everything we do is thought through, challenged, tested, and re-worked until it is absolutely perfect. Whether it is a 200 person wedding or a 12 person private dinner, we scrutinize every little detail to make sure the client has an absolutely memorable experience. Everything we do is by-hand by us. Fresh-pressed citrus, house-made simple syrups, locally-sourced produce when available, upscale garnishes, and a very aesthetic presentation. 

There is unmatched quality in our product. Our bartenders have been in the industry. Our service and drinks are approached with a foundation of knowledge and experience. I dont know of another company like it.

What words or adjectives would you use to describe the taste, feel, ingredients, and vibe of fall-inspired cocktails? Cozy, spice, tummy-warming. With the arrival of fall cocktails, we see a turning point in drinks for the year. With the holidays fast approaching and the weather changing, people are starting to shift over to warm cocktails. We start to see a demand for hot toddies and mulled ciders and wines. Think of spice when you think of fall, whether it’s a pumpkin spiced old fashioned, a lion’s tail, or a spicy hot toddy, the demand is notable. Hot or cold, people want a drink that fits with the turning leaves and crisp air.

Now, let’s get to the good part!

Fall Harvest Gold Rush

The Gold Rush is a modern classic cocktail as a riff on the Bee’s Knees, subbing bourbon for vodka. It dates back to the mid 2000s where it was first served at Milk & Honey in New York. This fall twist on the gold rush incorporates our house-made local honey sage syrup, and a little allspice dram for added coziness. 

Build:

2 oz Overproof Bourbon

1 oz Fresh Lemon Juice

1 oz Honey sage syrup

1/4 oz allspice dram

Method:

Shake all ingredients over ice, Double strain over a large cube in a glass of choice.

Dehydrated lemon peel and sage garnish

Honey Sage Syrup

1 cup honey

60g fresh sage leaves

1 cup hot water

Roughly chop sage leaves.

Combine honey and fresh sage leaves in a sealed container and let them infuse at room temperature for one week.

Cut the honey with hot water and stir until incorporated.

Strain through a fine mesh strainer.

Bottle and keep for up to two weeks.

Pumpkin Spice Old Fashioned 

The pumpkin spice latte’s older sibling is definitely this- the pumpkin Spiced Old Fashioned.

A house-made twist on a classic that is boozy, balanced, and bitter… containing more body than its traditional counterpart, but spiced perfectly to be undoubtedly “fall.”

Made with the beloved Four Roses bourbon plus pumpkin spice syrup and spiced bitters- both of which we make in-house. 

Build:

2 dashes House-made Pumpkin Spice Bitters

½ oz House-made Pumpkin Spice Syrup

2 oz Four Roses Small Batch Bourbon (or other)

Build in mixing glass, stir over ice, double strain over a large cube in a rocks glass, dehydrated orange wheel & cinnamon stick garnish

(Feel free to swap this if you decide to go with Andrew’s photo)

Pumpkin Spice Syrup

½ cup Brown Sugar

½ cup water

3 Tbsp Pumpkin Puree

1 Tbsp Pumpkin Spice

Bring all ingredients together in a small saucepan over low heat. 

Stir just until all sugar is dissolved and everything is incorporated. 

When syrup has cooled, pass it through a fine mesh strainer or cheesecloth.

Bottle and keep for up to two weeks

Pumpkin Spice Bitters

¼ cup pumpkin spice

2 cups 151 proof neutral spirit or white rum

Combine Pumpkin spice and alcohol in a sealed container.

Let the mixture sit for 24hrs.

Pass the mixture through a coffee filter.

Bottle and keep indefinitely.

Blood Orange & Cinnamon Daiquiri

When thinking of fall, rum is probably not the first thing that comes to mind. With blood orange, cinnamon syrup, angostura, and a sage leaf shake, we may no longer be in daiquiri territory. Whatever you would like to call it, this new cocktail is bright and refreshing and SO very fall on the palette.

Build:

1 oz Acid adjusted Blood Orange Juice

1.5 oz White rum

3/4 oz cinnamon syrup

1 dash angostura bitters

4 sage leaves

Method:

Shake all ingredients (Including whole sage leaves) over ice, double strain into a coupe glass, sage or cinnamon garnish.

Acid Adjusted Blood Orange Juice

Take the total weight of juice yielded and add 0.05% malic acid and 1.25% citric acid

Example-

For 100g Blood Orange Juice

Add 0.05g Malic Acid

Add 1.25g Citric Acid

Cinnamon Syrup

1 cup sugar

1 cup water

4 cinnamon sticks

Combine all ingredients in a small saucepan over low heat.

When the mixture comes to a simmer, remove it from the heat and set aside to cool.

Place the cooled mixture in a sealed container in the fridge overnight.

Strain and bottle for up to two weeks.

Hayride Hot Toddy

It’s not fall or winter without a warm cocktail in hand. While a traditional hot toddy is delicious, topping one up with hot mulled cider in place of water provides a noticeable bump in flavor. This is the build that we use. If bourbon is not your preference, we recommend trying this drink with Mezcal or Pertsovka.

Build:

1 1/2 oz Overproof Bourbon

3/4 oz honey syrup

1/4 oz Lemon Juice

Mulled apple cider

Method:

Fill 6 oz mug with hot water

Add Bourbon, honey syrup, and lemon to a heated mixing glass and stir

Dump the mug and pour the cocktail in from the mixing glass.

Fill the mug to the top with mulled cider

Dehydrated lemon wheel and clove garnish

Honey Syrup

1 part honey to 1 part hot water

Stir to combine.

Let us know what you think about these scouted fall favorites! Cheers to Fig & Foundry!