Ripe for Sipping

Whether tending bar at home or crafting cocktails for some of the best restaurants around Nashville, Mike Wolf turns to his garden when he’s brainstorming a new drink. Herbs, berries, and edible flowers of all kinds have found their way into and and host of the podcast. “The flavor is luscious, sweet, and a little nutty. I love how it hints at other ingredients, almost nudging you to pair it with certain things.” Those primo pairings include citrus, honey, and coconut—the edible leaves of fig trees have a subtle coconut flavor and are great for muddling into drinks (see recipe). “Figs also work really well with savory herbs like thyme, sage, and rosemary, and would be delicious in nonalcoholic iced and hot tea preparations,” Wolf says.