How to Make Spiked Fig and Apple Cider

October 26, 2015

Welcome to A Drink You Can Actually Make, Eater’s first ever recipe series dedicated to simple cocktails from new bars across the country.

It’s challenging enough to operate a kitchen in which all ingredients are sourced from within 300 miles of the restaurant, but to scheme a cocktail bar without citrus (lemons, limes and oranges don’t naturally grow around New York) demands serious creativity. Regardless, that’s the drill at Black Tree in New York City’s East Village, and chef/co-owner Sandy Dee Hall’s newly hatched sophomore effort in Williamsburg is singing the same tune. So, in addition to a weekly-changing whole animal designed…