Aelred 1889 Var Fig Liqueur, 70cl 0080612

Product Information

Figoun, the Provençal fig liqueur, is perhaps the most popular form of fig liqueur. Yes you read that right, you actually do get fig liqueur but the greater news is just how simple it is to make at home.

This versatile liqueur pairs well with a variety of other flavors, including citrus, herbs, and spices. 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 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. 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.Hey Guys and Gals, are you Looking for an awesome Fig Liqueur D.I.Y. Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Fig Liqueur Recipe in the world. Ingredients Step 1 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.

Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.Fresh Figs, can be substituted with dry figs, if fresh Figs are not available, however I have had better results using fresh figs. Finding that fresh figs add a more complex and deaper flavor to the Liqueur. Utensils Cut Figs into smaller pieces with scissors or a sharp knife. Place cooled fruit in vodka for 2 weeks, shaking occasionally. 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.