Gettin' figgy with it: Using fig liqueur
One of these purchases was a bottle of Crème de Figue (fig liqueur, for those that don't read French), which then inevitably sat at the back of my booze cupboard for an eternity while I first got to grips with things like triple sec and stirring.
Then, recently, a couple of my Insta-buddies posted recipes using fig liqueur and I just had to try them for myself, along with feeling encouraged to create my own fig-forward drink.
Here are the figging results.
30ml Sweet Vermouth
10ml Fig Liqueur
5 drops Lemon Juice
1 dash The Bitter Truth Company’s Jerry Thomas’ Own Decanter Bitters
Method: Stir all ingredients with ice and strain into a coupe glass. No garnish.
15ml Fig Liqueur
15ml Punt E Mes
1 dash Angostura bitters
Method: Stir all ingredients with ice and strain into a chilled martini glass. Garnish with a hefty fig wedge.
1oz Noilly Prat Dry Vermouth
1/2oz Fig Liqueur
1 barspoon Sugar Syrup
2 dashes Peychauds Bitters
Method: Stir all ingredients with ice and strain into a chilled coupe glass.
20ml Noilly Prat Dry Vermouth
1/2 fresh fig
Method: Combine the ingredients and muddle the fig. Stir with ice and strain into a chilled coupe glass. Garnish with the other half of the fig and some cinnamon bark.
Come back soon to see me fumble my way through using yoghurt liqueur (probably) with the help of other Insta-buddies (most likely). In the meantime, do check out both @bittersandtwists and @theamateurmixologist. Just don't leave me for them. Please.