Last fall, we ventured to FIG Restaurant for a friend’s birthday occasion while she was in town. It was a life-changing experience that set Jamey’s and my foodie interests in motion, and it still remains to be the best meal we’ve eaten in Charleston. (How’s that for a weighty endorsement?)
We also mixed a lot of drinks last summer (including my Buxton margs, which I guarantee will make an appearance sometime soon). Yet again, nothing kicked off our venture into mixology more than the garden sour that accompanied the meal at FIG.
With the sun sky high and temperatures at more than 80 degrees, this past weekend was the ideal opportunity for a taste of summer. So it is without further ado that I present to you how Jamey and Claire make a garden sour.