Cocktail Hour: Fig & Thyme Martini

March 25, 2011

Tonight’s cocktail hour is courtesy of Cassandra LaValle at coco + kelley.  Cassandra is the editor behind the style blog coco+kelley.  She explores trends in fashion, decor and entertaining, highlighting pieces that exude classic design and glamour.  As a designer, Cassandra consults with clients across the globe,  styling their homes and private events from her offices in Seattle, USA.  Check out the delicious Fig and thyme Martini recipe from c+k.  Figs are in season in Victoria, so I thought this was the perfect opportunity to indulge in an autumn cocktail with my readers.  Enjoy!

Fig & Thyme Martini


  • 2 figs (one  quartered, one for garnish)
  • 1/2 oz. thyme simple syrup *(see below)
  • 1/2 oz. fresh lime juice
  • 1 1/2 oz. pisco * (Peruvian brandy -see note)
  • 1/4 oz. Cointreau
  • Sprig of thyme for garnish


In a mixing glass, muddle the quartered fig with the thyme syrup.  Top with ice and add the lime juice, pisco, and Cointreau.
Shake until cold.  Strain into a chilled cocktail glass. Garnish with the remaining quartered fig & a sprig of thyme.

How to make thyme simple syrup

1 cup sugar
1 1/2 cups water
5-6 thyme sprigs

In a saucepan, add the thyme to the sugar & water and simmer gently for 15 to 20 minutes.
Cool, strain through a sieve, transfer to a bottle, and refrigerate for up to 2 weeks.

Note: Pisco: is a strong, colourless grape brandy produced in Peru and Chile.  You can purchase in Australia via Nick’s Wine Merchants.   The most famous cocktail made using pisco is the Pisco Sour.

**Special thanks to Cassandra for sharing this delicious cocktail recipe with Madame Bonbon.


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