If you are using dried Figs, you must first reconstitute it. Put a cup or so of water into a sauce pan. Boil water, add in dried Figs. I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen. You now need a bottle, with a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.

glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. Notes on Utensils:Fig liqueur is made from the juice of fresh figs and is usually mixed with brandy or vodka. It has a deep amber color and a complex flavor profile that includes notes of honey, caramel, and vanilla.

Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice. Congratulations On Your Fig Liqueur 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. Wash the figs, trim off the hard stem and cut into eighths. Place some in the bottom of the jar and scatter some of the sugar on top.Traditionally no water is add it, that said you can make a simple syrup like all liqueurs. Simply boil a cup of water stir in the sugar keep on stirring till all the sugar is dissolved shut flame let cool add to liqueur slowly tasting all the while till its to taste! Notes On Fig Liqueur Recipe Add orange zest. Pour in the wine and cognac, half cup each. You can even make it with one cup of vodka. Seal and store the liqueur in a cool, dark place for a couple of months, shaking the jar every week or so. Strain through a sieve and then strain again through a sieve lined in muslin. Pour into cold, sterilised bottles and seal. This versatile liqueur pairs well with a variety of other flavors, including citrus, herbs, and spices. Seal the jar and put in a cool place for 2-3 days, turning it every day until the sugar has dissolved. 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.