Fig Whisky Sour Recipe

Combine chopped figs, water, and sugar in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, and simmer for 8–10 minutes until figs are very soft and sugar has dissolved.

Remove from heat and let cool slightly. Using a fine mesh sieve or cheesecloth, press the mixture to extract the liquid into a jar or bowl. Discard solids. Cool the syrup to room temperature before using. Will keep refrigerated for up to 2 weeks.

Prepare shaker (if using egg white)

If using egg white for a silky foam, add the egg white to a cocktail shaker first (no ice) and perform a dry shake: shake vigorously for 10–15 seconds to emulsify.

Add the Spicebox whisky, fresh lemon juice, fig syrup, simple syrup, and two dashes of Angostura bitters to the shaker (with the dry-shaken egg white if used).

Fill the shaker with ice and shake hard for 12–15 seconds until well chilled and slightly frothy.

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if you prefer it on the rocks). Double-straining removes small ice chips and fig pulp for a smooth drink.

Garnish: Thread the fresh strawberry on a pick and rest it on the rim or float in the cocktail. Optionally express a lemon twist over the surface and drop it in for extra citrus aroma.

Serve immediately. If you used egg white, warn guests about raw egg; use pasteurized egg if preferred.