<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>

CC BY-SA 3.0
2016-10-17T17:17:28.547Z
2016-10-17T17:17:28.547Z
John Feltz
<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>

CC BY-SA 4.0
2018-07-01T19:33:16.987Z
2018-07-01T19:33:16.987Z
Lewis Grace
<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>

CC BY-SA 3.0
2016-10-18T11:18:50.593Z
Excuse me for asking but is there any difference or extra hardship in making fig liqueur as opposed to another type of liquer?
user6035379
<liquor><spirits>
Any experience making fig liqueur?
John Feltz
# 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?  

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## 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


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### 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.


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