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Fig Thyme Shrub

Experience the unique combination of figs and thyme in the Fig Thyme Shrub Cocktail. This refreshing drink pairs the earthy sweetness of figs with the aromatic notes of thyme, balanced by a splash of lime juice and a touch of effervescence from club soda.

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Fig Thyme Shrub

Fig Thyme Shrub

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: club soda, fall, fall vodka, fall vodka cocktails, fig thyme shrub, Lime Juice, Vodka
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 1/2 oz vodka
  • 1/2 oz lime juice
  • 1 1/2 oz fig thyme shrub
  • 2 oz club soda
  • Halved fresh figs for garnish
  • Thyme sprigs for garnish

Instructions

  • Fill a glass with crushed ice.
  • Pour in the vodka, lime juice, and fig thyme shrub.
  • Stir well to combine all the ingredients.
  • Add the club soda and stir gently to integrate the fizz.
  • Garnish with halved fresh figs and a sprig of thyme for a delightful presentation.

Notes

Pro Tips
  • Use high-quality vodka to ensure a smooth and clean base for the cocktail.
  • Freshly squeezed lime juice enhances the drink’s brightness and acidity.
  • For a more intense fig flavor, let the fig thyme shrub sit in the refrigerator for at least 24 hours before using.
  • Gently muddle the thyme sprig in the glass before adding other ingredients to release its aromatic oils.
See also  Blackberry Paloma
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Fig Thyme Shrub Cocktail offers a sophisticated blend of flavors. The vodka provides a smooth and neutral base, allowing the sweet and earthy fig thyme shrub to shine. Lime juice adds a zesty kick, while club soda brings a refreshing sparkle. The garnish of fresh figs and thyme sprigs not only adds visual appeal but also enhances the aromatic experience, making each sip a delightful journey of herbal and fruity notes.

Fig Thyme Shrub
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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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