Homemade fig liqueur according to this recipe is remembered for its sweet-spicy taste with fruity notes and a persistent aroma of spices. Even experienced tasters cannot guess what the drink is made of. It turns out dessert alcohol of moderate strength, which does not require snacks.
As an alcohol base, I advise you to use cheap, but natural cognac – tannic notes perfectly complement the figs with spices. Instead of cognac, vodka, well-purified moonshine or ethyl alcohol diluted with water to 40-45% is suitable, but the taste of the drink will be slightly worse.
Ingredients:
- vodka (cognac, moonshine, alcohol 40-45%) – 750 ml;
- figs – 8 pieces fresh or 5-6 dried (dried);
- masala tea – 3 bags or 1 teaspoon with a slide;
- liquid honey (sugar) – 350 ml;
- water – 250 ml.
Masala – black tea with Indian spices and herbs (cinnamon, ginger, black pepper, cloves, etc.). Ready-to-brew mixture is sold in stores. I advise you to take tea bags – it will be easier to filter the tea. To obtain a mild taste, liquid flower honey is ideal.
fig liqueur recipe
1. Boil water and remove from heat. Add tea, leave for 3 minutes, then filter through a sieve (or just remove the bags).
2. Cool the liquid to 40 °C, add honey (at a higher temperature, honey loses its beneficial substances), stir until completely dissolved. Cool the resulting syrup to room temperature.
3. In a glass container for infusion, mix the chopped figs, cognac (vodka) and cold syrup. Close hermetically.
4. Leave the container for 3 days in a dark, warm place. Shake once a day.
5. Strain the finished homemade fig liquor through cheesecloth or strainer, squeeze out the pulp. Taste and sweeten with honey (sugar) if desired.
6. Filter the drink through cheesecloth or coffee filter to remove any turbidity. Pour into bottles for storage, close tightly.
Away from direct sunlight shelf life up to 1 year. Fortress – 21-23%.
