Created by award-winning Australian drinks entrepreneur and Think Spirits owner, Patrick Borg, Esprit de Figues was made readily available in the UK last year. Hand-crafted in the rolling hills of Burgundy, Esprit de Figues is a modern French fig liqueur, distilled with the intention of capturing the refreshing, succulent sweetness of fresh Mediterranean figs.
Esprit de Figues’ origins lie within the fig tree cutting transported from Malta, when Borg’s family migrated to Australia during the 1960s. To this day, the same tree continues to produce succulent figs, but for only two months each year. The short fig season thus inspired Borg to distil a liqueur that would encapsulate the taste of fresh figs, available to be enjoyed year round.
Crafted and bottled at a 150-year-old distillery in Burgundy, Esprit de Figues’ distillation process involves infusing fresh Violette de Bordeaux figs, grown in Morocco, with high quality French beet spirit (also used in Cointreau, St Germain and Chambord) for three months. The spirit’s vibrant purple hue is derived from the Violette de Bordeaux fig skins.
Created to be enjoyed neat, over ice, Esprit de Figues was launched alongside some signature cocktail recipes – especially concocted to showcase the liqueur teamed with complementary flavours – including this week’s recipe, the Fig Honey Sour.
30ml Esprit de Figues
30ml Glayya liqueur
30ml Lemon juice
Egg white
Fresh fig slice
Shake all ingredients with ice and strain into a rocks glass.
Garnish with a slice of fresh fig.
Further information on Esprit de Figues can be found here.
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