Billy the Fig


A very nice cocktail that I have did not yet present here in the blog is the Williams Sour. Pear brandies or Eau de Vies are currently enjoying an ever-growing popularity. And so it is no wonder that people mix it with together with lemon in a sour to create a refreshing summery-autumnal drink. Today’s cocktail is inspired by the Williams Sour, but makes a few crucial things a little bit different.

First of all I brought another fruit into play in this self-creation which also works wonderfully together with pears: the fig. Figs are currently in season and you get them in good and fresh quality in many supermarkets. Figs have inherently a very intense and heavy sweetness that still grows in intensity especially when they’re dried. Here, however, I have used fresh figs as a basis for a syrup. In order to bestow a little more complexity upon the whole drink I opted for two additional bar spoons of D.O.M. Benedictine, it really makes a difference and works like an herbaceous infusion. Two Dashes of autumnal Black Walnut Bitters round off the drink. The name is of course a slightly ludicrous pun that I just kinda liked. So I guess you have to take it that way. 😉



5.5 cl Williams Pear Eau de Vie
2 cl fig syrup (see below)
3 cl lemon juice
2 bar spoons D.O.M. Benedictine
2 Dashes Fee Brothers Black Walnut Bitters
¼ egg white

Fig syrup: Add 250 g of sugar and 200 ml of water to a pan and bring to the boil. Then let it simmer on a low heat for about 10 minutes. Divide four figs into eights and also add to the pan and continue simmering for about 5 minutes. Fill into an airtight container and let the syrup infuse for at least 24 hours. Last filter out the figs through a fine sieve (they will very likely have fallen apart).

Preparation: Mix all ingredients in a shaker and shake vigorously on ice, then double strain you’re your pre-chilled glass.

Glass: Coupette

Garnish: a slice of fresh fig


Buying sources: in specialized stores (bitters), supermarkets or online.

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