There’s something irresistible about cardamom in a cocktail—it’s floral, slightly citrusy, and just exotic enough to make me feel extra special. I love cardamom so much I’ll pretty much use any excuse to infuse it into anything I sip or bake.
Combine that with the deep, jammy sweetness of fig, and you’ve got a fall or winter sipper that feels both comforting and refined.
This Cardamom Fig Sour takes the classic whiskey sour formula and layers in the complex spiciness of cardamom, soft fruit syrup, and the velvety texture of an egg white to make sour perfection.
A Love Letter to Forgotten Flavors
A sour is one of the simplest cocktail templates—spirit, citrus, and sweetness—but the magic happens when you start swapping out the ingredients. While pumpkin spice dominates the autumn cocktail scene, this drink takes a more refined approach. Cardamom, with its warm, aromatic complexity that hints at citrus and mint, pairs beautifully with the honeyed richness of figs.
Together, they create a flavor profile that feels both exotic and comfortably familiar—like discovering a set of vintage coupe glasses in your grandma’s attic that would be perfect for this cocktail. OR maybe that’s just me. I do love a vintage shopping trip!
The bourbon adds its vanilla and oak undertones, supporting rather than overpowering the delicate spices. While you can skip the egg white, I highly recommend you keep it to get that lush texture sours are known for.
Cardamom Fig Sour Recipe
Ingredients
- 2 oz bourbon
- ¾ oz cardamom syrup*
- ½ oz fig purée or fig syrup
- ¾ oz lemon juice
- 1 egg white (optional, for a foamy top)
Instructions
- Dry shake (no ice) all ingredients for 10 seconds to emulsify.
- Add ice and shake again until well chilled.
- Strain into a chilled coupe glass.
- Garnish with a dried fig slice dusted lightly with ground cardamom.
How to Make Cardamom Syrup
Homemade flavored syrups are one of the easiest ways to level up your cocktail game. For this one, simmer together:
- 1 cup sugar
- 1 cup water
- 6 crushed green cardamom pods
Let it simmer gently for about 5 minutes, then strain and cool. Store in a sealed jar, it’ll last about one to two weeks in the fridge. If you don’t use it all, throw the extra in the freezer to take out later.
Pro tip: Crush the cardamom pods with the flat side of a knife to release their essential oils before adding them to the syrup.
Make It Your Own
The Maple Twist: Substitute maple syrup for the fig component to introduce deeper caramel notes and a more pronounced autumn character. This version leans into bourbon’s natural affinity for maple, creating something that tastes like fall in New England.
Mocktail Version: Replace the bourbon with a strong-brewed black tea base (such as Assam or English Breakfast, but avoid flavored teas like Earl Grey). The tea’s tannins mimic bourbon’s structure while keeping the drink alcohol-free.
