Getting figgy with it!

There are many things to love about August and one is the fig trees and their bounty of fruit. Last week, we hauled in 3 lbs in our first harvest! So we whipped up some easy recipes for a fig simple syrup and a jam that can be incorporated into an array of cocktails and dishes.

Strawberry Figtini

3 Fresh Strawberries

1 oz Fig  Syrup

2 oz Vodka or Gin

squeeze of fresh lemon

In a shaker muddle fresh strawberries, fig syrup and a squeeze of fresh lemon. Add 2 ounces vodka or gin. Fill shaker half full with ice. Shake vigorously and strain into a chilled martini glass. Garnish with lemon. Enjoy.

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Old Whiskey and Fig Cocktail

2 oz bourbon

1 bar spoon Cointreau

1 bar spoon Maraschino liqueur

1 1/2 oz fig syrup

2 dashes aromatic bitters

In a pint glass add all ingredients. Stir with a bar spoon for about fifty turns. Strain into chilled rocks glass over ice. Garnish with fresh fig.

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Figue et Cognac

2 oz. Cognac

3/4 oz. Cointreau

1/2 oz. fresh lemon juice

1 oz fig syrup

Add ingredients into shaker. Shake and strain into coupe glass. Garnish by floating sliced fresh fig.

Fig Syrup and Jam

The fruits of summer, how we do love thee. Our neighbor is kind enough to let us enjoy the brown figs from his tree. This year his bounty is full and it got the old creative juices flowing.

Enjoy these two simple recipes that will have you loving figs. Cocktail recipes to follow!
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Fig Jam

1 lb fresh figs rinsed with stems removed and rough chopped.

2/3 cup white sugar

1/4 of a fresh lemon for squeezing

ground cinnamon

Add the figs and sugar in a medium sauce pan over med low heat. Fold remaining ingredients until the sugar begins to dissolve.  Bring to a simmer while gently stirring. Reduce heat and let simmer covered for 45 minutes to one hour, stirring occasionally. Remove cover and stir to let thicken. Let cool before storing. Refrigerate.

 

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Fig Syrup

1 1/2 cup fresh fig (pureed)

1/2 cup white sugar

1 cup water

1/4 of fresh lemon

1/2 teaspoon black peppercorn

cinnamon

In a medium sauce pan over medium low heat, combine all ingredients and bring to a simmer. Cover tightly. Reduce heat and let simmer 30 minutes. Stir occasionally. While hot, pour mixture through a fine mesh strainer into a heat safe bowl. I used a rubber spatula to help work the mixture through. Repeat if you desire a more refined syrup. Let cool. Refrigerate.

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