I don’t discriminate when it comes to booze but bourbon would definitely be my spirit of choice.
I’ve embarked on a number of bourbon tastings across the city with my girlfriends who share my enthusiasm for a good American whiskey. I’ve sampled flights at Fatboys Southern Smokehouse (where they boast a Bourbon Society), Petit Bill’s Bistro, and the Food and Wine Show.
My favourite bottle of bourbon would have to be Blanton’s Single Barrel. The bourbon is so smooth you can drink it straight. Added bonus, the bottle is a beautiful shape and features a horse and jockey on the stopper. There are eight different stoppers featuring horse and jockey in different strides and poses and each one is marked with a single letter that spells Blanton’s when the set is complete.
This little tipple is a lovely seasonal delight that combines the classic elements of a sour, bourbon, lemon juice and egg white with a delicious fig syrup and black walnut bitters. The fig syrup needs to sit for an hour after simmering so be sure to make this ahead of time. Once ready, the fig syrup is a beautiful pink that lends the finished cocktail a pretty autumnal hue.
The fig syrup needs an hour to intensify after simmering so best to make it ahead of time. You can find Black Walnut Bitters at the Bagel Shop here in Ottawa or order online.
- ¾ oz or 1 small egg white
- 2 oz bourbon
- 1 oz freshly squeezed lemon juice
- ¾ oz Fig Syrup recipe follows
- 2 to 3 drops Black Walnut Bitters for garnishing
- 1 thin slice of fresh fig for garnishing
- 1 cup granulated sugar
- 1 cup water
- 4 fresh figs chopped
1 Place ingredients except garnishes in a shaker tin. Dry shake (without ice) for 1 minute. Fill tin three-quarters full of ice. Shake until chilled. Fine strain into a chilled large coupe glass.
Garnish carefully adding 2 or 3 drops of bitters over surface of drink. Using a thin skewer, drag it through the drops to create a pattern. Skewer fig slice and lay skewer across the glass.
1 Place 1 cup (250 mL) granulated sugar, 1 cup (250 mL) water and 4 fresh figs, chopped, in a small saucepan. Set over medium heat. Bring to a gentle simmer, stirring occasionally and mashing figs gently while allowing sugar to dissolve, 6 to 8 minutes. Gently simmer for 2 more minutes.
Remove from heat. Let stand for 1 hour.
Fine-strain mixture through a funnel lined with several layers of cheesecloth into a 2-cup (500 mL) jar or measuring cup.
If making ahead, Fig Syrup will keep well, covered and refrigerated for one week.
Recipe from: Walsh, Victoria. "Fig Walnut Sour." Food & Drink. Autumn 2016.