Rosemary Fig Japanese Whisky Sour | A Whisky Sour Cocktail with a Fresh Fig Garnish on a Rattan Serving Tray with Autumn Leaves and a Brass Cocktail Shaker in the Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com
Dairy Free, Entertain, Fall, Inspiration, Local Love, Vegan, Vegetarian, Wine & Cocktails

ROSEMARY FIG JAPANESE WHISKY SOUR


Fig season is upon us — and I’m back today with a fresh, summer meets autumn sip to celebrate! My Rosemary Fig Japanese Whisky Sour was actually conceived at the height of quarantine back in April (when we were encouraged to limit our grocery runs as much as possible) — another exercise in using what we had on hand to to whip up a comforting COCKTAIL at home. Despite this recipe using fig preserves (rather than fresh figs you see photographed), I waited patiently for fig season to bring this inventive cocktail to life — simply so I could make it as beautiful as possible! And while I never thought I’d be incorporating Japanese whisky or egg whites into a cocktail — here we are. 2020 has been full of curveballs, but one thing is has been good for is nurturing my mixology skills and pushing me to create more resourceful, experimental recipes! There have been many a Rosemary Fig Japanese Whisky Sour consumed this year as this recipe underwent an intensive testing process to ensure it was shaken to perfection — and I’m elated to finally bring it to JustineCelina this fall! 

My Rosemary Fig Japanese Whisky Sour is a deliciously luxurious juxtaposition of fall flavours and textures that you can shake up at home. This creative cocktail is creamy, smoky, sweet and sour — enveloping your tastebuds in early autumn inspired warmth! Premium Japanese whisky (thanks to Adam’s latest spirit obsession!) combines with egg whites (with a vegan option), fig syrup, bitters, fresh lemon juice and a sprig of rosemary, shaken into a comforting sip that celebrates quintessential fall flavours in cocktail form. If your looking to satisfy your cocktail lounge cravings at home this autumn, look no further! Dust off your shaker, slip on your fuzzy slippers, light a fire and learn how to shake up this sumptuous, seasonally inspired Japanese whisky sour in the comfort of your own kitchen. Cheers to breaking out of our cocktail comfort zones with beautiful, seasonally inspired ingredients!


ROSEMARY FIG JAPANESE WHISKY SOUR


While 2020 has been a challenging year (to say the very least!), I’ve always been one to look on the bright side. All this time I’ve spent at home learning to be more resourceful has afforded me a plethora of fresh new RECIPES to share, more hours to dedicate to JustineCelina and a renewed appreciation  for life’s simple pleasures (like enjoying gourmet cocktails in the comfort of our Living Room!). As we transition into autumn (and past the 6 month mark of this pandemic), I find myself learning how to channel this year’s unexpected sources of inspiration into my content — and this Rosemary Fig Japanese Whisky Sour is a product of that! 

Rosemary Fig Japanese Whisky Sour | A Whisky Sour Cocktail with a Fresh Fig Garnish on a Rattan Serving Tray with Autumn Leaves and a Brass Cocktail Shaker in the Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com

Looking back, this cocktail saw us through some dark times. During the height of COVID restrictions when we only left the apartment when absolutely necessary (but Adam still managed to break his collarbone biking and landed himself in emergency, overnight surgery!), we decided we would enjoy some of the bottles of wine and spirits we’d been saving for special occasions. After all, breaking your collarbone during the peak of a pandemic is absolutely a special occasion! The Nikka Super Rare Old Japanese whisky used in this recipe was one of them — and these are the circumstances that lead to this cocktail’s conception back in April.

Like myself, Adam tends to go through phases with spirits. This past winter, he was deep into his Japanese whisky phase, hence the reason it trickled into this cocktail! While we have fairly opposite palettes in terms of both wine and spirits, there’s a robust sweet spot right in the middle where our tastes overlap. While he’ll almost always prefer to drink a premium spirit neat, over ice or in a simple classic cocktail, after sampling the Nikka Super Rare Old, I knew I wanted to experiment with its sweet, heavy, lightly peaty flavour profile.

Rosemary Fig Japanese Whisky Sour | Nikka Super Rare Old Japanese Whisky with Autumn Leaves and Rerries on a Rattan Serving Tray against a soft Orange Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Nikka Super Rare Old Review | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com

But, that was easier said than done. Typically when inspiration for a recipe strikes (usually fuelled by a new ingredient I’ve discovered!), I’ll break out my recipe development book and start jotting ideas for recipe ideas and flavour combinations. Not having the option to pop out to the grocery store whenever inspiration strikes (and finding empty shelves and shortages there when I did) meant I shifted my recipe development process to being more resourceful that ever. I focused on doing what I could with what I had on hand, getting creative and sharpening my mixology skills by creating a type of cocktail I’d never shaken up before — and the results were absolutely delicious! When Adam requests one of my cocktails in favour of drinking that spirit neat or on ice, I know I’ve created something special.

So, I peered into the depth of our fridge and pulled out lemons, eggs, fig preserves, fresh rosemary (leftover from our first ever Easter Dinner for Two) and my trusty Angostura bitters — and I got to work! Although I’d never made a whisky sour, I was so surprised at how simple it was to prepare at home with just a handful of ingredients. Upon first sip, I knew there was potential to bring this elevated quarantine cocktail to the blog, so I tweaked and tested for the next couple of weeks until is was just right, then filed it away in my archives until fig season. Although it’s been a long time coming and this cocktail was born out of some grim circumstances, translating my  Rosemary Fig Japanese Whisky Sour onto these pages and into something beautiful to share with you has brought me so much joy! 

Rosemary Fig Japanese Whisky Sour | Nikka Super Rare Old Japanese Whisky with Autumn Leaves and Rerries on a Rattan Serving Tray against a soft Orange Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Nikka Super Rare Old Review | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com

Before we jump in, I wanted to provide a couple of tips about where to source the fig preserves (or fig jam), used in this recipe. I picked the jar you see photographed at Lina’s Italian Market (a wonderful Calgary destination for all things Italian, plus they have an incredible cafe!), but you can also find fig preserves / jam in the International Foods section at Superstore. The best part about this recipe is that you don’t need fresh figs to make this cocktail — I’ve simply used them to style these images. That said, if you can track down a case (I purchased these at Cherry Pit at the Calgary Farmers Market), they make for a lovely September treat! As always, supporting local businesses remains a priority here at JustineCelina.

Rosemary Fig Japanese Whisky Sour | A Whisky Sour Cocktail with a Fresh Fig Garnish on a Rattan Serving Tray with Autumn Leaves and a jar of Fig Preserves in the Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com

Now, let’s learn to shake up a delicious, seasonally-inspired Japanese whisky sour at home — shall we?


Ingredients


Serves 1

Rosemary Fig Japanese Whisky Sour | Ingredients for Whisky Sour Cocktail with a Fresh Fig Garnish on with Autumn Leaves | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com

FOR THE ROSEMARY FIG JAPANESE WHISKY SOUR

• 2 oz Japanese Whisky (I used Nikka Super Rare Old)
• 1 oz fresh lemon juice
• 0.75 oz Fig Syrup (recipe to follow)
• 3 dashes Angostura Bitters
• 1 egg white (make it vegan with 1 tbsp of chickpea aquafaba)
• 1 sprig of rosemary

FOR THE FIG SYRUP

• 1/2 cup fig preserves
• 1/2 cup water

Rosemary Fig Japanese Whisky Sour | A Whisky Sour Cocktail with a Fresh Fig Garnish on a Rattan Serving Tray with Autumn Leaves and a Brass Cocktail Shaker in the Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com

Optional Garnish

• Sliced fresh figs
• A sprig of rosemary


Instructions


1. Begin by preparing the Fig Syrup. In a saucepan over medium / high heat, combine 1/2 cup water with 1/2 cup fig preserves. Stir boiling mixture constantly for 10 minutes. Remove from heat and allow to cool for 30 minutes.

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2. Pour Fig Syrup through a fine mesh strainer to separate any residual seeds, repeating as many times as necessary to achieve a smooth syrup. Add Fig Syrup to an airtight container — this recipe makes enough for many cocktails and will keep refrigerated for up to 3 weeks.
3. Build your Rosemary Fig Japanese Whisky Sour in a cocktail shaker by adding 8 ice cubes and a fresh sprig of rosemary. Muddle the fresh rosemary amongst ice cubes to release its flavour.
4. Add Japanese whisky, Fig Syrup, egg white (or chickpea aquafaba), freshly squeezed lemon juice and shake vigorously, until cocktail shaker becomes frosty.

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5. Perform a dry shake by removing the ice and shaking the contents a second time to ensure a frothy consistency.
6. Add fresh ice cubes to your cocktail glass, before straining contents overtop.
7. Sprinkle 3 dashes Angostura Bitters in the centre of the cocktail, swirling with a cocktail pique to create a circular design.
8. Garnish your Rosemary Fig Japanese Whisky Sour with a fresh spring of rosemary and a fresh fig, if desired.
9. Enjoy immediately!

Rosemary Fig Japanese Whisky Sour | A Whisky Sour Cocktail with a Fresh Fig Garnish on a Rattan Serving Tray with Autumn Leaves and a Brass Cocktail Shaker in the Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com


5 from 5 votes
Rosemary Fig Japanese Whisky Sour | A Whisky Sour Cocktail with a Fresh Fig Garnish on a Rattan Serving Tray with Autumn Leaves and a Brass Cocktail Shaker in the Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com
ROSEMARY FIG JAPANESE WHISKY SOUR
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

My Rosemary Fig Japanese Whisky Sour is a deliciously luxurious juxtaposition of fall flavours and textures that you can shake up at home. This creative, comforting cocktail is creamy, smoky, sweet and sour -- enveloping your tastebuds in early autumn inspired warmth! Premium Japanese whisky (thanks to Adam's latest spirit obsession!) combines with egg whites (with a vegan option), fig syrup, bitters, fresh lemon juice and a sprig of rosemary shaken into a creamy, comforting sip that celebrates quintessential fall flavours in cocktail form. If your looking to satisfy your cocktail lounge cravings at home this autumn, look no further! Dust off your cocktail shaker, slip on your fuzzy slippers, light a fire and learn how to shake up this sumptuous, seasonally inspired Japanese whisky sour in the comfort of your own kitchen.

Course: Drinks
Servings: 1
Author: Justine
Ingredients
FOR THE ROSEMARY FIG JAPANESE WHISKY SOUR
  • 2 oz Japanese Whisky (I used Nikka Super Rare Old)
  • 1 oz fresh lemon juice
  • 0.75 oz Fig Syrup (recipe to follow)
  • 3 dashes Angostura Bitters
  • 1 egg white (make it vegan with 1 tbsp of chickpea aquafaba)
  • 1 sprig of rosemary
FOR THE FIG SYRUP
  • 1/2 cup fig preserves
  • 1/2 cup water
Optional Garnish
  • Sliced fresh figs
  • A sprig of rosemary
Instructions
  1. Begin by preparing the Fig Syrup. In a saucepan over medium / high heat, combine 1/2 cup water with 1/2 cup fig preserves. Stir boiling mixture constantly for 10 minutes. Remove from heat and allow to cool for 30 minutes.
  2. Pour Fig Syrup through a fine mesh strainer to filter our any residual seeds, repeating as many times as necessary to achieve a smooth syrup. Add Fig Syrup to an airtight container — this recipe makes enough for many cocktails and will keep refrigerated for up to 3 weeks.
  3. Build your Rosemary Fig Japanese Whisky Sour in a cocktail shaker by adding 8 ice cubes and a fresh sprig of rosemary. Muddle the fresh rosemary amongst ice cubes to release its flavour.
  4. Add Japanese whisky, Fig Syrup, egg white (or chickpea aquafaba), freshly squeezed lemon juice and shake vigorously, until cocktail shaker becomes frosty.
  5. Perform a dry shake by removing the ice and shaking the contents a second time to ensure a frothy consistency.
  6. Add fresh ice cubes to your cocktail glass, before straining contents overtop.
  7. Sprinkle 3 dashes Angostura Bitters in the centre of the cocktail, swirling with a cocktail pique to create a circular design.
  8. Garnish your Rosemary Fig Japanese Whisky Sour with a fresh spring of rosemary and a fresh fig, if desired.
  9. Enjoy immediately!

MORE TRANSITIONAL SUMMER MEETS AUTUMN SIPS


Rosemary Fig Japanese Whisky Sour | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | When Are Figs In Season | Best Japanese Whiskey for Beginners | Fig Rosemary Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Refined Sugar Free Whisky Sour | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle, Food & Cocktail Blogger // JustineCelina.comLate Harvest Spiced Apple Sangria

Smoked Peach Maple Bourbon Smash

Sparkling Pomegranate Cranberry Sangria

Vanilla Pomegranate Mulled Wine 

Violette Noir Berry Sangria

Find these fall inspired sips, plus my favourite seasonal recipes in my 20+ Plant Based Fall Recipes Roundup


Rosemary Fig Japanese Whisky Sour | A Whisky Sour Cocktail with a Fresh Fig Garnish on a Rattan Serving Tray with Autumn Leaves and a Brass Cocktail Shaker in the Background | Autumn Whiskey Cocktails | Best Fall Whisky Cocktail Recipes | Fall Fig Cocktail | Fall Summer Cocktail | Fig Cocktail Syrup | Japanese Whisky Cocktail | Nikka Super Rare Old Cocktail | Nikka Cocktail | Whiskey Sour With Egg | Calgary Cocktail Photographer and Stylist | Calgary Lifestyle Blogger // JustineCelina.com

Have you ever tried Japanese whisky? While this trendy spirit isn’t something I would likely have ever tried on my own, I’m so glad Adam developed a penchant for it and started regularly stocking it in our home bar! If you’re looking to dip your toes into Japanese whisky but aren’t sure where to start, I highly recommend Nikka whiskies (and of course, using them to make my Rosemary Fig Japanese Whisky Sour!). Of all the Japanese whiskies we’ve tried, the Nikka Super Rare Old and the Nikka Coffey Grain (it doesn’t taste like coffee at all, despite the somewhat confusing name — but is made with a coffee still, which retains the flavors of ingredients and creates a unique texture!). 

As always, if you try my Rosemary Fig Japanese Whisky Sour leave me a comment below, or tag me on InstagramTwitter or Facebook! You can also use the hashtag #justinecelinacocktails in your beautiful recreations on social media — I love it when you guys tag me so I can see what you make! I also have a Pinterest board dedicated to better-for-you cocktail options with clean ingredients. Cheers, friends! Here’s to translating the most beautiful time of the year into cocktail form.


Disclaimer: This post is not sponsored and contains my genuine thoughts, ideas and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina.com!

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12 Comments

  • Reply A SIMPLE EASTER DINNER FOR TWO - JustineCelina October 3, 2020 at 2:37 pm

    […] holding onto for years — and it was absolutely delicious! For a night cap, I shook up some Rosemary Fig Japanese Whisky Sours with Nikka Super Rare Old Whisky (Adam’s latest whisky obsession and my latest cocktail […]

  • Reply 20+ FAVOURITE PLANT BASED FALL RECIPES - JustineCelina October 3, 2020 at 2:43 pm

    […] ROSEMARY FIG JAPANESE WHISKY SOUR […]

  • Reply Bernice Hill October 6, 2020 at 11:31 pm

    5 stars
    I have been waiting for a new cocktail recipe from Justine Celina and this fig whisky sour is the perfect fall cocktail. I’m sure you both had such a delicious time testing this one out!

    • Reply Justine October 8, 2020 at 10:07 am

      Thank you so much, Bernice! It definitely got us through the height of quarantine. Thanks so much for stopping by today and wishing you and your family a wonderful Thanksgiving!

  • Reply Elaine October 7, 2020 at 9:06 am

    5 stars
    Justine, you can always be counted on to have amazing flavour combinations! An ideal fall cocktail!

    • Reply Justine October 8, 2020 at 10:09 am

      Thank you for the thoughtful comment, Elaine! It’s such an interesting combination and I’m always excited to work with new ingredient. Cheers and have a lovely Thanksgiving!

  • Reply NANCY October 7, 2020 at 4:03 pm

    5 stars
    great recipe and cute photos! love the summer vibe

    • Reply Justine October 8, 2020 at 10:09 am

      Thanks for the recipe love, Nancy! I had so much fun with the styling. Cheers!

  • Reply Colleen October 9, 2020 at 8:26 pm

    5 stars
    Wow Justine! Once again, another gorgeous, incredibly creative cocktail from you. I love the beautiful fall flavours and beautiful presentation. Cheers!

    • Reply Justine October 13, 2020 at 9:14 am

      Cheers, Colleen! Thank you so much for the cocktail love. I hope you had a wonderful Thanksgiving weekend.

  • Reply Yvonne Langen October 10, 2020 at 6:12 pm

    5 stars
    Justine this is an incredible take on the classic whiskey sour. I love the fig syrup and the use of Japanese whiskey – perfectly balanced cocktail!

    • Reply Justine October 13, 2020 at 9:15 am

      That’s high praise coming from the queen of Virtual Happy Hour, Yvonne! Cheers!

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