At Short Path Distillery’s tasting room in Everett, the Imperial Fig has become a fan favorite.

“Someone orders it, and then someone down the bar sees it. It’s one of those, ‘Oh, I’ll have what they’re having’ cocktails,” says Short Path co-owner Jackson Hewlett.

The visual appeal could be chalked up to its pink-lemonade hue—but don’t mistake this brightly colored highball for something sweet and frou-frou. It’s made with a full two ounces of Short Path’s flagship Gin, which clocks in at 86 proof and boasts a big, bold juniper flavor layered with softer notes of lavender. The fig syrup is just powerful enough to stand up to the juniper, while its sweetness is dried out with a bit of lime juice. Cold pomegranate tea tempers the strong flavors and gives the drink its signature color.

Short Path is making pink drinks cool again. That’s a cause we can get behind—whether at the bar or at home.

Imperial Fig
2 ounces Short Path Distillery Gin
1⅓ ounces pomegranate tea (brewed and cooled)
⅔ ounce fig syrup*
⅓ ounce lime juice
Dried mission fig, halved, for garnish

Add all ingredients to a shaker filled with ice and shake until chilled. Strain into a highball glass filled with ice. Garnish with speared fig and serve.

*Fig syrup (yields about 4 cups)
2¾ cups water
2 cups white sugar
⅞ cup quartered dried mission figs

Add water to saucepan and bring to a low simmer. Add figs and allow mixture to simmer for 20 minutes. Strain out 2 cups of water and set aside, discarding remaining figs and seeds. Combine fig water with sugar, and stir until dissolved. Add to a sealed container and refrigerate. Keeps up to one month.