This brisk, refreshing smash is found in the Farm-to-Glass section of "The New Cocktail Hour" (Running Press, 2016). It's created by Jörg Meyer of Le Lion Bar in Hamburg, Germany. The book's authors, André and Tenaya Darlington, suggest setting up a table where guests can choose their own herbs to muddle in this herbaceous drink.
Fig Caipirinha 1 oz Leblon Cachaça oz fresh lime juice oz simple syrup fig ginger ale Muddle fig with simple syrup and shake all ingredients over ice. Top with ginger ale, garnish with a fig, and enjoy! *rum or vodka can be used instead of cachaça via