I’ve been working hard on coming up with some creative fall cocktails that use seasonal produce like figs, Concord grapes, apples and pears, to name a few. The Gettin’ Figgy With It is a Sidecar variation that uses fig jam syrup and muddled thyme to build flavour in this take on the classic dry brandy sour.
In case you forgot or this is your first time visiting the blog, a “sour” is one of three fundamental styles of cocktails and follows a very simple formula of 2 parts spirit, 1 part sour, 1 part sweet. A “dry sour” means that a portion of the “sweet” comes in the form of a liqueur – which will impart a dry sweetness on account of the alcohol. A margarita is another great example of a “dry sour”.
In this case, my “sweet” component is comprised of Cointreau (orange liqueur) and a homemade fig jam syrup. I made this syrup by combining equal parts fig jam and water in a small saucepan over medium heat, whisking constantly until the jam and water were fully combined and reduced to a thin syrup (it thickens as it cools).
Figs pair beautifully with nuts (as in a charcuterie board) and I played with that concept by adding a teaspoon of Black Walnut Amaro produced by Ontario distiller Dillon’s. The amaro is optional and you can either leave it out for a more classic Sidecar flavour profile or swap it for another amaro like Averna or Montenegro.
Muddling a few sprigs of fresh thyme into the cocktail adds an herbal freshness and works in perfect harmony with the fig and walnut accents. Garnishing with a quarter of fresh fig and a sprig of fresh thyme pulls it all together for a well-balanced autumnal sipper.
I’m going to be on All In a Day with Alan Neal on CBC Radio this afternoon, Wednesday, September 22nd at 3:45 p.m. ET to talk all things fall cocktails and share my tips for how to celebrate the changing of the seasons with a well-crafted tipple and suggested food pairings. You can listen live at the appointed hour here: https://www.cbc.ca/listen/live-radio.
I’m sure you’re wondering where I got these stunning florals featured throughout and they are the handiwork of my talented friend Dianne who both grew and arranged these beautiful flowers. You can check out more of her arrangements and sprawling backyard garden on Instagram.
Please leave a review below if you end up making this Gettin’ Figgy With It cocktail – I’d love to hear what you think of it!
Gettin’ Figgy With It
This Gettin' Figgy With It cocktail is a variation on the classic brandy sour, the Sidecar. The help of fig jam syrup, muddled thyme, and a splash of black walnut amaro make this a perfect fall cocktail.
- 2 oz cognac
- 1/3 oz Cointreau
- 1 tsp Black Walnut Amaro
- 1/2 oz lemon juice
- 1/3 oz fig jam syrup
- 4 sprigs fresh thyme
- Garnish: quartered fig
- Garnish: thyme sprig
- 1/4 cup fig jam
- 1/4 cup water
Muddle fresh thyme sprigs with fig jam syrup in the bottom of a cocktail shaker until fragrant with thyme.
Add remaining ingredients and shake over ice until well-chilled.
Double strain into a chilled coupe glass.
Garnish with a quartered fig skewered on a cocktail pick and a sprig of fresh thyme.
Combine fig jam and water in a small saucepan over medium heat. Whisk constantly until the jam and water are fully combined.
Simmer until reduced to a thin syrup (it will thicken as it cools).
Fig jam syrup will keep in the fridge in an airtight container for 2 weeks.
Wow, looks and sounds delicious.
Huge Shout Out to Dianne for the absolutely gorgeous flower arrangement(s).