Bison Fig Sour

Serves: 1

bison grass gin 70cl pb

Bison Grass Gin 41.5% abv 70cl

Ingredients

  • 50ml Three Wrens Bison Grass Gin
  • 25ml fresh lemon juice
  • 20ml fig syrup (see note below)
  • 10ml egg white or aquafaba (for a vegan option)
  • 2 dashes aromatic bitters (optional, but recommended)
  • Ice cubes
  • Fresh fig slice or dried fig (for garnish)

For the Fig Syrup:

(Makes enough for multiple cocktails)

  • 100g dried figs, chopped
  • 100ml water
  • 100g caster sugar

Step-by-Step

Make the Fig Syrup (Prep Ahead):

  1. In a small saucepan, combine chopped dried figs, sugar, and water.
  2. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  3. Simmer gently for 10 minutes until the figs soften and infuse.
  4. Remove from heat, cool slightly, then strain through a fine sieve or muslin cloth.
  5. Bottle and refrigerate for up to 1 week.

Mix the Cocktail:

  1. Add Bison Grass Gin, lemon juice, fig syrup, and egg white/aquafaba to a cocktail shaker.
  2. Dry shake (no ice) vigorously for 10–15 seconds to emulsify the egg white and create a creamy texture.
  3. Add ice to the shaker and shake again for 15 seconds until well chilled.
  4. Double strain into a chilled coupe or rocks glass.
  5. Add a dash or two of bitters on top if using, and garnish with a fig slice or dried fig.