The Resurrection Fig is one of those rare cocktails that defies simple description. Originally created by my friend Stacie Stewart at the much-loved Decca in Louisville, this drink delivers a rich, layered experience: a silky brandy base, luscious fig jam, the subtle snap of champagne vinegar, and a soft, frothy crown of egg white. The flavors are bold and beautifully balanced, sweet yet sharp, earthy yet effervescent. I’ve taken the liberty to add a single fresh sage leaf as garnish. The gentle, herbal aroma makes a perfect counterpoint to the intensity of the fig, adding one more aromatic layer to the sensory experience.
What’s in a Name?
Though Stacie never explained the inspiration behind the name, I like to imagine the Resurrection Fig as a quiet tribute to rebirth. Decca itself was a beloved stop on my Louisville visits for years—a welcoming space filled with music, warmth, and creativity. Like many gems, it fell victim to the pandemic’s wide net, closing its doors during those long, uncertain months. But not all was lost. A new group of investors stepped in and breathed life back into the venue. It reopened and, in a very real sense, resurrecting a place that had become part of my rhythm and memory. The name feels like a nod to this revival: a favorite place, a favorite drink, back from the brink.
Post-Script
The Resurrection Fig is so good, it’s entrenched at my home bar alongside my own, cheeky Clockwork l’Orange. Either of these fool guests into thinking I’m a much better bartender than I truly am. Sadly the Decca Restaurant succumbed to economic realities for a final time and is closed permanently. Print
Resurrection Fig
Cognac, dry curacao, egg white, orange and fig jam
- Yield: 1 1x
Ingredients
- 1–1/2 oz Pierre Ferrand 1840 cognac
- 1/2 oz Pierre Ferrand dry curacao
- A heaping bar spoonful of fig jam
- 1/2 oz orange juice
- 1/4 oz champagne vinegar
- one fresh egg white
- Sage leaf – garnish
Instructions
- Crack the egg white into a shaker tin
- Add the fig jam, then the orange juice, dry curacao and brandy
- Finish by adding the champagne vinegar
- Dry shake hard for 30 seconds or about a hundred shakes
- Add ice (4-5 cubes) and shake again until chilled
- Lightly bruise a sage leaf
- Strain into a coupe glass and garnish with a floating sage leaf on top
Notes
Layer your ingredients in the order specified. If you add highly alcoholic or acidic ingredients directly on top of the egg white you risk “cooking it” like ceviche.