Warm Fig and Bourbon
A mellow winter warmer of bourbon, fig syrup and lemon, softened with hot water and a whisper of warming cinnamon.
Ingredients
- 50 ml bourbon
- 30 ml fig syrup or fig preserve — loosened with a little hot water if using preserve
- 15 ml lemon juice — freshly squeezed
- 120 ml hot water
- 1 cinnamon stick
Method
- Add the fig syrup to a warmed heatproof glass, loosening any thick preserve with a splash of the hot water.
- Pour in the bourbon and the freshly squeezed lemon juice, then stir gently to combine.
- Top with the remaining hot water and stir again until evenly blended.
- Slide in the cinnamon stick to infuse, then garnish and serve while warm.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 65°C
- Garnish
- A fresh fig half or dried fig slice
There is something quietly luxurious about figs in winter, their honeyed depth lending itself beautifully to a glass of bourbon. This warm fig and bourbon is gentle and unhurried, the kind of drink you nurse slowly as the evening draws in. Hot water rounds off the spirit while cinnamon ties everything together.
Building the flavour
Figs and bourbon share a natural affinity, both carrying notes of caramel, dried fruit and a little woody warmth. The fig syrup does most of the heavy lifting here, so it is worth using a good one or loosening a quality preserve. A squeeze of lemon keeps the sweetness in check and stops the drink feeling cloying, while the cinnamon stick perfumes each sip without overwhelming the fruit.
Serving suggestions
Warm your glass first with a little boiling water, then tip it out before building the drink, as this keeps everything pleasantly hot for longer. Serve around 65°C so the aromas rise but the bourbon is never scorched. A fresh fig half perched on the rim looks handsome and hints at what is to come. If you enjoy fruit-forward warmers like this, a glass of Hot Apple Gin makes a natural companion on a cold night.
Frequently asked questions
Can I use fig preserve instead of fig syrup?
Yes. Stir a tablespoon of fig preserve into a little of the hot water first so it dissolves smoothly before adding the bourbon and lemon.
Which bourbon works best?
A rounded, lightly sweet bourbon suits the figs well. Avoid anything too high in proof, as the heat already lifts the spirit's character.
Can I make a larger batch?
Simply scale the quantities and warm everything gently in a pan, keeping it below a simmer so the bourbon's aromatics stay intact.
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