The "Alpine Spring" at Figidini

Signal the coming of spring with this citrusy libation in Providence


If you’re like me, nothing says spring has finally sprung like a good gin beverage. Well, lucky for me (and all you fine people like me), there’s Figidini’s Alpine Spring to help you emerge from the winter blues. Created by General Manager Kevin Toth and Bar Manager Katelyn Verissimo, the drink was inspired by the herbaceous spring flavors of Figidini’s kitchen. Toth yanked both bay and basil from the prep station to create his laurel bitters, which are key to the green, vegetable-like brightness of the cocktail. Mixed with a bit of the herbal liqueur Génépi Des Alpes and some fresh lemon and stirred to perfection, this cocktail tastes like warm times ahead.

Alpine Spring

  • 2.5 oz. Death’s Door Gin
  • 1 oz. Génépi Des Alpes
  • 0.5 oz. fresh lemon juice
  • 3 pulls of house-made laurel bitters

Stir with ice and strain.


67 Washington Street