Fig liqueur

Fig liqueur

By
From
Spring
Makes
5 litres
Photographer
Andy Sewell

As you walk into Spring and cast your eye over the marble bar at the end of the restaurant you will notice demijohns of brightly coloured liquids. Two months prior to opening, I asked Jonas, a young, enthusiastic barman who had recently joined us, to create some seasonal liqueurs. He fashioned a laboratory in our office kitchen and set about the challenge energetically, often arriving with bounty he had foraged from his local heath. One morning he brought in a bundle of leaves from the fig tree in his garden. This beautiful pale green liqueur is the product.

Ingredients

Quantity Ingredient
40 fig leaves
2 litres chase gin
2 litres water
1.5kg caster sugar
crushed ice, to serve

Method

  1. Wash the fig leaves well and pat them dry. Put two-thirds of the leaves into a demijohn or other large glass vessel. Pour over the gin and shake well to combine. Leave, uncovered, to infuse for 24 hours, then remove and discard the leaves. Strain the liquid through a muslin-lined sieve into a clean container and add half of the water.
  2. Pour the rest of the water into a saucepan and add the sugar. Place over a medium heat and bring to just below the boil, stirring to dissolve the sugar. Remove from the heat.
  3. Put the remaining fig leaves into a blender with a little of the sugar syrup and blend until the leaves are very fine. Add to the remaining sugar syrup. Leave to infuse for overnight, then strain through a muslin-lined sieve into a clean pan. Once again, bring to just below the boil, then remove from the heat and allow to cool completely.
  4. Add the fig syrup to the gin mixture and stir well. Pour into a sterilised demijohn and store in a cool dark place for a week or two before using.
  5. Serve in beautiful, small glasses, with plenty of crushed ice.
Tags:
Skye Gyngell
seasonal
Spring
London
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