The Fig Thyme served martini-style (isn't it pretty?!)
1 fig quartered, plus 1 extra for garnish
1/2 oz. thyme simple syrup (see below)
1/2 oz. fresh lime juice
1 1/2 oz. pisco
1/4 oz. Cointreau
Sprig of thyme for garnish
In a mixing glass, muddle the quartered fig with the thyme syrup. Top with ice and add the lime juice, pisco, and Cointreau. Shake until cold. Strain into a chilled cocktail glass. Garnish with the remaining quartered fig & a sprig of thyme.
Thyme Syrup
1 cup sugar
1 1/2 cups water
5-6 thyme sprigs
In a saucepan, add the thyme to the sugar & water and simmer gently for 15 to 20 minutes. Cool, strain through a sieve, transfer to a bottle, and refrigerate for up to 2 weeks.
Extra figs? Whip up Fig & Goat Cheese Pitas for a crowd!
* images via [ we heart it here & here, sunset ] Cocktail recipe & image via [ The Art of the Bar ]
1 fig quartered, plus 1 extra for garnish
1/2 oz. thyme simple syrup (see below)
1/2 oz. fresh lime juice
1 1/2 oz. pisco
1/4 oz. Cointreau
Sprig of thyme for garnish
In a mixing glass, muddle the quartered fig with the thyme syrup. Top with ice and add the lime juice, pisco, and Cointreau. Shake until cold. Strain into a chilled cocktail glass. Garnish with the remaining quartered fig & a sprig of thyme.
Thyme Syrup
1 cup sugar
1 1/2 cups water
5-6 thyme sprigs
In a saucepan, add the thyme to the sugar & water and simmer gently for 15 to 20 minutes. Cool, strain through a sieve, transfer to a bottle, and refrigerate for up to 2 weeks.
Extra figs? Whip up Fig & Goat Cheese Pitas for a crowd!
* images via [ we heart it here & here, sunset ] Cocktail recipe & image via [ The Art of the Bar ]
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