Head Mixologist Lauren Hanrahan with Gettin’ Figgy Wit It.
Night Shift Kitchen & Tap at Level99
52 Pine Street
Providence, RI
Night Shift Kitchen & Tap at Level99 serves up a bevy of craft beers, handmade creative cocktails, award-winning Detroit-style pizza and more from its Providence and Natick locations, each a full-service bar, restaurant and beer hall, all housed under one roof at Level99. Notably, the venue offers a first-of-its-kind destination for adults featuring real-world, interactive social gaming with more than 50 physical and mental challenges set in artistic environments. “Our beverage program is unique because it’s completely unexpected. One of the joys of working at Level99 is witnessing that first-time guest’s experience—the moment they walk in, eyes wide,” said Head Mixologist Lauren Hanrahan. “Typically, when you think of high-energy entertainment, you don’t immediately associate it with one of the most intentionally crafted beverage programs out there. But that’s exactly what sets us apart. I draw inspiration for the beverage program from the idea of taking unexpected ingredients—things that might not seem like natural pairings—and turning them into something both exciting and completely approachable. I love the challenge of creating cocktails that feel a little bit dangerous at first glance but, with the right balance, become effortlessly drinkable.”
Head Mixologist: Lauren Hanrahan
Cocktail: Gettin’ Figgy Wit It
Ingredients:
» .5 oz lemon juice
» 1 oz. pineapple juice
» 2 oz. Figgy Liquor Batch*
» 1.5 oz. Fig-Tamarind Syrup**
» A ton of Peychaud’s Bitters
Method: Combine all ingredients in a shaker tin. Fill the shaker with ice and shake vigorously, ensuring all ingredients are well-blended. Strain the cocktail into a tiki glass over fresh ice. Dash with Peychaud’s Bitters to create a cascading effect.
*Figgy Liquor Batch (Scale x Number of Guests)
• .5 oz. house pineapple rum (Sub: Plantation Pineapple Stiggins’ Fancy Rum)
• .5 oz. house spiced rum (Sub: Chairman’s Reserve Spiced Original Rum)
• .5 oz. The Bitter Truth Golden Falernum
• .5 oz. St. George Spiced Pear Liqueur
Combine all liquors in a large container. Stir the batch to ensure it is fully incorporated. Pour the batch back into an easy-to-pour bottle. Label correctly and store in refrigerator.
To make the Fig-Tamarind syrup: 2 cups of Divina Fig Jam; 1 Cup of Water; and 32 oz. Goya Tamarind Nectar. Combine fig jam and water in a heavy bottom pot. Heat on medium-low, stirring often until incorporated. Simmer for 15 minutes until smooth. Remove from heat and allow to cool. Add Tamarind Puree, stir, and strain through fine mesh strainer. Label date and store in the refrigerator.
“Gettin’ Figgy Wit It is the ultimate holiday tiki cocktail that quite frankly is great all year round—a perfect blend of cozy winter spice and sun-soaked tropical vibes. Think festive sweater up top, flip-flops down below,” said Head Mixologist Lauren Hanrahan. “The deep, spiced richness of fig and falernum is playful and punchy, balanced by fresh lemon and pineapple juices for a mouthwatering contrast that keeps you coming back for just one more. A duo of house-infused premium rums lays the foundation for this tiki riff, while a cascade of Peychaud’s Bitters ties it all together with a final flourish.”
