Sage & Fig Sour

glassware: thrifted coupe, little clips

This fig and sage bourbon sour is the perfect balance of fruity sweetness paired with bright lemon. With a silky egg white foam and a few drops of aromatic bitters, it’s an elegant, yet super approachable fall cocktail that’s just as delicious as it is pretty!!!

INGREDIENTS:

• 1 fig, sliced in half

• ¾ oz sage syrup

• 1 oz lemon juice

• 1 egg white

• 2 oz bourbon of choice

• garnish: aromatic bitters, sage sprig

DIRECTONS:

Slice the fig in half and add it to a cocktail shaker with sage syrup and lemon juice — give it a good muddle. Add egg white and bourbon and shake without ice to emulsify the egg white. Add ice and shake again, until chilled. Double strain into a chilled coupe glass and garnish with a few drops of aromatic bitters and a sage sprig.

To make the sage syrup, simply combine equal parts cane sugar, water, a good handful of sage leaves to a sauce pot on medium heat. Once sugar is dissolved, remove from heat and let it cool completely while the flavors steep. Strain out the sage leaves and keep the syrup in an airtight bottle, in the refrigerator, for about 2-3 weeks.

PSST! THIS IS THE STUFF I USED:

• ELIJAH CRAIG SMALL BATCH

• ANGOSTURA AROMATIC BITTERS