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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


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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1
Author Justine



  • 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


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

Optional Garnish

  • Sliced fresh figs
  • A sprig of rosemary


  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!