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Fig Honey Thyme Prosecco Smash

The Fig Honey Thyme Prosecco Smash is a sophisticated, floral cocktail that highlights the sweet, earthy flavors of fig and honey paired with fresh thyme. Topped with bubbly prosecco, it’s an elegant drink that’s perfect for any special occasion or a touch of indulgence.

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Fig Honey Thyme Prosecco Smash

Fig Honey Thyme Prosecco Smash

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: elderflower liqueur, fig, Fig Cocktails, honey, Lemon Juice, lemon juice cocktails, Thanksgiving, thanksgiving cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 0.5 ounce elderflower liqueur
  • 0.5 ounce lemon juice
  • 0.5 ounce honey
  • Prosecco to top
  • Fresh fig diced
  • Fresh thyme leaves plus extra for garnish
  • Fig slice for garnish

Instructions

  • In a cocktail shaker, combine the diced fig, elderflower liqueur, lemon juice, honey, and fresh thyme leaves.
  • Use a muddler to gently press down on the figs, releasing their juices and lightly smashing them to infuse the flavors with the thyme.
  • Add ice to the shaker, then secure the lid and shake vigorously until well-chilled.
  • Strain the mixture into a glass.
  • Top with prosecco to create a sparkling finish.
  • Garnish with an additional fig slice and a sprig of fresh thyme for an elegant presentation.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This Fig Honey Thyme Prosecco Smash is refreshing and aromatic, with the delicate sweetness of fig balanced by floral elderflower and the herbal notes of thyme. The prosecco adds a lively fizz, while the lemon juice and honey provide a bright, harmonious flavor profile. Each sip is a sophisticated, sparkling experience.

Fig Honey Thyme Prosecco Smash
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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