Fig Jam Whiskey Sour
A spoonful of good jam is the shortcut bartenders use when they want fruit in a sour without a syrup to make. Fig jam brings honeyed depth that goes naturally with bourbon, and the egg white is optional but gives a silken, foamy top.
What you'll need
- 2 oz bourbon (60 ml)
- 0.75 oz fresh lemon juice (22 ml)
- 0.5 oz honey syrup, equal parts honey and water (15 ml)
- 1 tbsp fig jam
- 1 egg white, optional (see tip)
- fresh fig slice or thyme sprig
How to make it
If using the egg white, shake all ingredients hard for 10 seconds with no ice.
Add ice and shake another 15 seconds, until the shaker is frosted.
Double-strain into a chilled coupe or over a fresh cube, so no fig skin gets through.
Glass: Coupe or rocks glass. Garnish: A thin slice of fresh fig, or a thyme sprig.
Chef's secrets
Use pasteurised egg white if anyone at the table is pregnant, elderly or has a weakened immune system, or leave it out.
A thin-bodied jam works best; thick preserves clog the strainer.
Good to know
Not a make-ahead drink; mix the honey syrup in advance.