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+ servings
Fig and Fennel Sour with Fig garnish

Fig and Fennel Sour

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Light, delicate flavors with a hint of the licorice in the fennel and lovely fig notes build a whiskey sour for early fall. Nothing heavy or aggressive about it, it’s a sweet, easy sip you can whip up with a squeeze of lemon juice and a muddling of fresh figs.
5 from 1 vote
Course Drinks
Cuisine Bourbon Cocktail
Servings 1


  • 2 oz 80-90 proof bourbon
  • 2 large fresh figs, chopped
  • ¾ oz fennel simple syrup**
  • 1 oz fresh lemon juice
  • 1/2 barspoon hibiscus syrup (just to add a tiny bit more color)
  • ¾ oz aquafaba or egg white
  • 3 dashes Bittercube cherry bark vanilla bitters
  • Garnish: fresh fig


  • Combine fennel syrup, lemon juice and figs in the bottom of a shaker. Muddle well, until the figs are broken up. Add the egg white/aquafaba, whiskey and bitters. Add ice and shake until very, very cold, at least 30 seconds. If you don’t have the arms for it, double strain into a mixing glass and use a milk frother whisk on the cocktail for about 20 seconds, or until it’s light and fluffy. Pour into a chilled coupe glass and garnish with a fresh fig.


**Fennel Simple Syrup
  • 1 medium bulb fennel, chopped
  • 1 cup sugar
  • ¾ cup water
  • 1 star anise
Head sugar and water to simmer. Add the fennel and star anise. Let it return to a simmer, then take off heat. Let steep for 1 hour. Strain and store in fridge. Will keep for about a month.
Keyword bourbon, fennel, fig, fig cocktail, fig sour, Whiskey Sour
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