Fig Thyme

June 3, 2013

If you haven’t realized, I am constantly on the lookout for interesting, unusual cocktail ingredients. Especially those of the seasonal produce variety. I love browsing the farmer’s market and picking out one or two items to use for that evening’s cocktail. Well, it’s June, which means we’ve officially entered fig season here in California. Score! It’s also my birthday month, but I digress.

Fig Thyme Cocktail // HonestlyYUM

This year, I’m especially excited for figs, because I’ve been waiting to share this cocktail with you. The Fig Thyme is one of the first cocktails I made out of one of my most treasured cocktail books, The Art of the Bar, by Jeff Hollinger and Rob Schwartz, the gentlemen behind the legendary Absinthe Brasserie and Bar, in San Francisco. Absinthe had an effect on me and my career in many ways, but all stories for another time. Right now it’s time for me to grab my shaker and mix up one of the most deliciously complex, yet easy-to-make cocktails of the season. It’s Fig Thyme . . . I couldn’t resist!

Fig Thyme Cocktail // HonestlyYUM

Fig Thyme Cocktail // HonestlyYUM

Fig Thyme Cocktail // HonestlyYUM

Fig Thyme Cocktail // HonestlyYUM

Fig Thyme Cocktail // HonestlyYUM

Fig Thyme Cocktail // HonestlyYUM

Fig Thyme Cocktail

A wonderfully aromatic pisco cocktail made with fresh figs and thyme
Servings: 1 cocktail


For the cocktail

For the thyme simple syrup


For the thyme simple syrup

  1. Add sugar and water to a small saucepan and stir on medium heat until the sugar dissolves. Once dissolved, add thyme and let simmer for 10 minutes.
  2. Remove thyme and pour into a heat-safe glass jar.  Let cool before using in your cocktail. This can be refrigerated for up to two weeks

For the cocktail

  1. Add the fig (quartered) and thyme simple syrup to the bottom of your mixing glass. Break up the pieces of fig by muddling lightly. If your fig is nice and ripe you probably won't even need a muddler. I used my barspoon!
  2. Once muddled, you'll immediately notice the vibrant colors of the fig bleeding into your glass. Next, fill your mixing glass with ice, and add the remaining few ingredients.
  3. Snap your shaking tin on top of your mixing glass and seal it into place with a firm whack with the palm of your hand. Give it a good shake for a full 10 seconds. Make sure you smile, especially if you're alone at home with your dog (like me)!
  4. Crack open your shaker and double strain through a fine mesh strainer into a cocktail glass. Garnish with a sprig of fresh thyme and half of a fig.

(images by HonestlyYUM)


Delicious! I will use this cocktail on an anniversary party of a friend, which will take place too late, which is why we say in Belgium: “Figs after Easter”…

Thank you – it’s become my new favorite – I have only just found your site – I was searching autumnal cocktails. Now finding a treasure trove of beautiful mixes! – I would love to serve the Fig Thyme at a larger cocktail party – any advice on a way to pre prepare the fig? – plus I am also serving your other stunner – Autumn Spiced Apple Brandy Cocktail – equally fantastic. I’ll make both syrups in advance. I think you need to do your top cocktails ever – or by month – hope liquor companies are sponsoring you – my local liquor store was quite thrilled when I went in with my list from these alone!
Thank you for sharing.

Tried this cocktail on the weekend – delicious!
Mine doesn’t look as clear and is pink colored which is very pretty but not as orangey Im color.
Is this meticulous straining?, extra vigorous muddling? or photo magic?
I love it anyway – just wondering….

Thanks Red!! Glad you liked the cocktail! Yes, I double strained the cocktail through a fine mesh strainer, eliminating any and all pulp/pieces of herb from the drink. As far as the color, the glass I used has a strong pinkish-orange tint to it, which is definitely adding to the look of the final drink. Thanks again for stopping by the site 🙂

I’m pretty much obsessed with figs and combine them with alcohol, forget about it! Nice work. I’m going to be making this one for sure. Gorgeous picture too!

I’m pretty much obsessed with figs and combine them alcohol, forget about it! Nice work. I’m going to be making this one for sure. Gorgeous pictures too!

Love all your posting. Congrats on the Pottery Barn press!!! Do you know where that glass is from, I heart it.

Thanks for the love Holly!! I picked up the glass at a local antique sale.

I agree with Homer! Scott Beattie (the bartender at Cyrus way back when) makes a mean fig libation, but Todd has taken it to a new level here and has allowed us to ‘try’ and create the same magic at home. Thanks YUM!

I remember sampling a fig-based cocktail my wife ordered while we were sitting at the bar at Cyrus in Healdsburg a few years back and thinking to myself, whoa, these “figgy” drinks could be verrrrrry dangerous; delicious, refreshing and with the very real possibility of having many. I agree with Allen Pistou’s comment above, this looks like it would be perfect after a run/workout. Thanks for sharing.

An iced chalice, turning sweet juice.
A sipping slowly, eyes closed.
The bathing body reveals, a vermilion timbre.
A young satyr toasts, Fig Thyme.

This is a beautifully crafted and absolutely delicious cocktail!! Seriously!!

I was wondering if you got this from The Art of the Bar! I love that book- it has a permanent place on my kitchen counter. Seriously. There are some wonderful cocktail recipes in the book and I’ve been dying to try this one. Just lovely!

Yumm! One of my favorite pizzas in Boston is a Fig an Prosciutto Pizza. This would go amazingly with a slice of that. I think I know what I’ll be doing this weekend! Thanks for the inspiration and beautiful pictures as well!

Sounds and looks Great! Can’t wait to try! Thanks for an awesome site!

These look just stunning. Not only are they beautiful, they also sound very tasty. I’m a big sucker for figs.
I might attempt these at my birthday party this month.
xo Quinn

Quinn Cooper Style

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