Fig Walnut Sour
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.
Ingredients
- 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
FIG SYRUP
- 1 cup granulated sugar
- 1 cup water
- 4 fresh figs chopped
Instructions
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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.
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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.
FIG SYRUP
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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.
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Remove from heat. Let stand for 1 hour.
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Fine-strain mixture through a funnel lined with several layers of cheesecloth into a 2-cup (500 mL) jar or measuring cup.
Recipe Notes
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.