Gettin' figgy with it: Using fig liqueur

When I first started to get interested in making cocktails, I quickly got in way over my head and thought it would be a good idea to add some more obscure bottles to my collection. After all, I had mastered the Cosmopolitan, so surely I was ready for mixing yoghurt liqueur with Dubonnet and wasabi? There - instant mixology expert.

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.

Fig Martinez

45ml Silent Pool Gin
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.
So yes, ok, my all-important fig creation is just a Martinez with extra flavour, but it still counts. And this recipe is great for switching in different liqueurs for different cocktail creations.


60ml Jim Beam Bourbon
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.
That's right, I'm upping my game from a simple Martinez riff to... a simple Manhattan riff. I am crushing this.

Unknown Pleasure

2oz Brockmans Gin
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.
Named after Joy Division’s 1979 album, this delicious riff on Death And Company’s Joy Division cocktail was adapted by dedicated follower of flavour @bittersandtwists. This twist swaps out the Cointreau and absinthe in favour of fig liqueur and some Peychauds bitters for a fruitier finish (which is why I chose to use Brockmans Gin for the base, as it all works so well together).

Burlesque Martini

60ml Ruby Blue Spirits Cask-aged Potato Vodka
20ml Noilly Prat Dry Vermouth
20ml Falernum
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.
This one comes from cocktail sorcerer @theamateurmixologist, who is always so inventive when it comes to creating drinks that you'd need to hire an entire storage unit to hold all of the boxes that he thinks outside of. This here is his absolutely wonderful Burlesque Martini (“mellower, spicier, tastier and more refined than the Pornstar Martini”)
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.

Tags: Liqueurs, Figs, Recipes

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