Answers.Body: <p>Fig liqueur completed after 4 weeks.  Here are notes:</p>
  
  <ul>
  <li>A lot more work than I expected it would be to strain out the liquid.
  Next time I'll use a food processor instead of making the base puree
  by hand. </li>
  <li>It's much darker than I expected </li>
  <li>The taste is nice, a little tannic on the finish. </li>
  <li>I've successfully used it in a Collins-type cocktail - in a rocks glass, add:
  
  <ul>
  <li>2 ounces fig liqueur, chilled</li>
  <li>1.5 tbsp simple syrup </li>
  <li>juice of 1 lime wedge </li>
  <li>sparkling water to top</li>
  </ul></li>
  </ul>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2016-10-17T17:17:28.547Z
Answers.LastActivityDate: 2016-10-17T17:17:28.547Z
Answers.UserDisplayName: John Feltz
Answers.Body: <p>I'm using fresh picked figs from our tree. Pureed and mixed I part good quality vodka to 1 part fig puree. I also added a tablespoon of sugar to the mixture. I'm storing the Mason jars in a cool dark closet. I'll let you know how it turns out.</p>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2018-07-01T19:33:16.987Z
Answers.LastActivityDate: 2018-07-01T19:33:16.987Z
Answers.UserDisplayName: Lewis Grace
Body: <p>I've successfully made a black raspberry liqueur, and am doing a similar process now with fresh figs. Has anybody done that? What have your experiences been?</p>
  
  <p>Recipe:</p>
  
  <ul>
  <li>1.5 cups vodka (I'm using Tito's)</li>
  <li>1.5 - 2 cups fig puree</li>
  </ul>
  
  <p>Combine figs and vodka, shake well, store in refrigerator. Shake daily, after 2-3 weeks strain well, and add simple syrup to taste.</p>
  
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2016-10-18T11:18:50.593Z
Comments.Text: Excuse me for asking but is there any difference or extra hardship in making fig liqueur as opposed to another type of liquer?
Comments.UserDisplayName: user6035379
Tags: <liquor><spirits>
Title: Any experience making fig liqueur?
UserDisplayName: John Feltz
ThreadText: # Any experience making fig liqueur?
  
  (Asked by: username_0 on 2016-08-30)
  
  I've successfully made a black raspberry liqueur, and am doing a similar process now with fresh figs. Has anybody done that? What have your experiences been?
  
  Recipe:
  
  * 1.5 cups vodka (I'm using Tito's)
  * 1.5 - 2 cups fig puree
  
  Combine figs and vodka, shake well, store in refrigerator. Shake daily, after 2-3 weeks strain well, and add simple syrup to taste.
  
  **Tags:** liquor, spirits
  
  > **Comments:**
  > **username_1**: Excuse me for asking but is there any difference or extra hardship in making fig liqueur as opposed to another type of liquer?  
  
  ---
  
  ## 2 answers
  
  ### Answer by username_0 on 2016-10-17. Score: 3
  
  Fig liqueur completed after 4 weeks. Here are notes:
  
  * A lot more work than I expected it would be to strain out the liquid.
    Next time I'll use a food processor instead of making the base puree
    by hand.
  * It's much darker than I expected
  * The taste is nice, a little tannic on the finish.
  * I've successfully used it in a Collins-type cocktail - in a rocks glass, add:
    + 2 ounces fig liqueur, chilled
    + 1.5 tbsp simple syrup
    + juice of 1 lime wedge
    + sparkling water to top
  
  
  ---
  
  ### Answer by username_2 on 2018-07-01. Score: 2
  
  I'm using fresh picked figs from our tree. Pureed and mixed I part good quality vodka to 1 part fig puree. I also added a tablespoon of sugar to the mixture. I'm storing the Mason jars in a cool dark closet. I'll let you know how it turns out.
  
  
  ---
  
  