We had rooms in the heart of Charleston's historic district and almost across the street was the much heard of "FIG" restaurant (stands for "food is good")!It is really down to earth, unpretentious, but deceptively elegant once you get inside.
The bar is the first stop and it leads into the main dining area, and around to your left it really opens up. It has been labeled as being eclectic, and it is.
The lighting is subdued, there are plantation shutters on the windows and the cool air conditioning all added to a long stay at the bar.
SO, what to have? Well, if in Rome... you get it.
Lets start with two cocktails that are a part of the old south, and also a part of Charleston.
The first ordered was a Mint Julep. Our bar tender was the best, made us feel right at home, as did the other patrons that day at the bar.
She was kind enough to prepare the julep in front of us as our fellow bar mate explained the recipe:
- tale an 8 ounce glass filled with crushed ice
- crush several mint leaves
- one tablespoon of "simple syrup"
- one tablespoon of water
- several ounces of Bourbon
- stir
- when glass is frosted, add a sprig of mint
and you have a wonderful drink.
It sure goes down smoothly on a 100 degree day, yes sir!
The next cocktail we were told about was explained as a "Firefly".
It is a drink of hand made "sweet tea vodka", that came from the only tea plantation in the U.S., in Wadmalaw Island, five miles from Charleston.
The vodka is distilled four times, then infused with the tea grown on the plantation. Last it is blended with Louisiana sugar cane.
It was another fantastic day and night in Charleston...
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