Gettin’ figgy with it
Fig is the fruit and flavour of the moment – popping up everywhere from macarons to Pinterest-worthy cheese boards. So it was only a matter of time before fig cocktails started to make an appearance. Enter the world’s first true fresh fig liqueur: Esprit De Figues.
Made from Violette de Bordeaux figs and crafted with the highest level of expertise in a 150-year-old family distillery in Burgundy, France, Esprit De Figues captures the lusciously sweet flavour of the fig and allows you to create the drink of your dreams. Whether you want to try a new cocktail or simply liven up your standard champagne, adding a splash of Esprit De Figues liqueur guarantees to give your drink a seductively sweet edge.
When the Style office found out about the liqueur, we were so ready to get down and figgy with it. Jade, one of our graphic designers, a budding photographer and the go-to office gal for anything recipe-related, decided to trial the new Esprit De Figues and create a few delicious concoctions in the process. She even let us in on her secret recipes!
Put your cocktail-making skills to the test with the Fig Gin Fizz recipe below, or click here to give her other cocktail recipes a go for yourself!
FIG GIN FIZZ
• 80ml gin
• 60ml Esprit de Figues
• 40ml thyme simple syrup (see recipe below)
• Club soda • Large herbed ice cubes*
• Sliced fig for garnish
1. Combine the gin, Esprit de Figues, and thyme simple syrup in a cocktail shaker with ice and shake it like a polaroid picture
2. Strain into glass over ice, filling it 3/4 of the way
3. Top with club soda
4. Garnish rim with a slice of fig (Note: If you’re not a fan of plain soda, swap for a flavoured mixer of your choice)
*HERBED ICE CUBES
Pick up some giant ice cube trays and add herbs or edible flowers to make any simple beverage look extra-special.
THYME SIMPLE SYRUP INGREDIENTS:
• 1 cup water
• 1 cup superfine sugar
• 6-8 fresh thyme sprigs
1. Using string, wrap thyme sprigs together at one end
2. In a saucepan, stir together water and sugar over low heat until the sugar dissolves
3. Bring to a gentle boil and let simmer for 2 minutes, using the thyme bunch to stir the sugar and water while cleaning any sugar residue off sides of saucepan
4. Remove from heat, drop thyme bunch into the saucepan and let steep for 10 mins
5. If necessary, strain through a sieve into a sterilised airtight jar
6. Keep in the fridge for up to 2 weeks Bottoms up!
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