1. In a cocktail mixing glass, muddle figs with torn sage leaves.

2. Fill mixing glass with ¼ cup of ice and add syrup and vodka; stir for 1 minute.

3. Fill a tall glass with ice to the brim and strain the mixture over ice.

4. Top with ginger beer and garnish with caramelized fig halves and fresh sage leaves.

Brown Sugar Sage Syrup

1. Bring sage, sugar and water to a gentle boil in a saucepan.

2. Reduce heat to medium and simmer until sugar fully dissolves and syrup is fragrant about 10 minutes.

3. Remove from heat and cool completely.

4. Remove sage leaves and pour the syrup into a glass jar. Syrup can be chilled and stored for up to 5 days.

Tip: Serve with roasted stuffed figs – roasted figs, stuffed with thin-sliced speck, pepper goat cheese, toasted walnuts, sage and honey drizzle.