Fig Whisky Sour

What's better than a Whisky Sour, you ask? The Fig Whisky Sour, of course. This easy whisky sour recipe is perfectly balanced, sweet-tart, and figs are in season, making this cocktail the perfect holiday sipper!

Cocktail Ingredients:

• 2 oz Whisky
• Juice of half a lemon
• 0.75 oz Fig Syrup (recipe to follow)
• 0.5 oz Aperol
• 1 egg white (make it vegan with 1 tbsp of chickpea aquafaba)
• Sprig of rosmary, sliced fresh figs for garnish

Fig Syrup Ingredients:

• 1/2 cup fig preserves (we used a fig merlot preserve - delish!)
• 1/2 cup water 

Step One:

• Prepare the Fig Syrup. In a saucepan over medium-high heat, add 1/2 cup water with 1/2 cup fig preserves.
• Bring to a boil and stir the mixture consistently for about 10 minutes.
• Remove from heat and allow to cool.
• Pour Fig Syrup through a fine mesh strainer to filter out seeds. Store syrup in a mason jar in the fridge. 

Make the Cocktail:

• In a cocktail shaker, add whisky, fig syrup, egg white (or aquafaba), lemon juice, and rosemary.
• Muddle the fresh rosemary to release the herbaceous aroma and flavour. Dry shake (without ice) until combined.
• Next, add ice and shake for 20 seconds until your cocktail is frosty and frothy.
• Add ice to your cocktail glass and strain your cocktail into your prepared glass.
• Garnish with a sliced fig and a sprig of rosemary.
• Dive in!

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