Any experience making fig liqueur?

Question

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.

Answer 1

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 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.