Aelred 1889 Var Fig Liqueur, 70cl 0080612

Product Information

Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly. Fig liqueur is made from the juice of fresh figs and is usually mixed with brandy or vodka. It has a deep amber color and a complex flavor profile that includes notes of honey, caramel, and vanilla.

Hey Guys and Gals, are you Looking for an awesome Fig Liqueur D.I.Y. Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Fig Liqueur Recipe in the world. Ingredients Step 1This versatile liqueur pairs well with a variety of other flavors, including citrus, herbs, and spices. Seal the jar and put in a cool place for 2-3 days, turning it every day until the sugar has dissolved. Crafted and bottled at a 150-year-old distillery in Burgundy, Esprit de Figues’ distillation process involves infusing fresh Violette de Bordeaux figs, grown in Morocco, with high quality French beet spirit (also used in Cointreau, St Germain and Chambord) for three months. The spirit’s vibrant purple hue is derived from the Violette de Bordeaux fig skins. Figoun, the Provençal fig liqueur, is perhaps the most popular form of fig liqueur. Yes you read that right, you actually do get fig liqueur but the greater news is just how simple it is to make at home. Fresh Figs, can be substituted with dry figs, if fresh Figs are not available, however I have had better results using fresh figs. Finding that fresh figs add a more complex and deaper flavor to the Liqueur. Utensils

Esprit de Figues’ origins lie within the fig tree cutting transported from Malta, when Borg’s family migrated to Australia during the 1960s. To this day, the same tree continues to produce succulent figs, but for only two months each year. The short fig season thus inspired Borg to distil a liqueur that would encapsulate the taste of fresh figs, available to be enjoyed year round. You now need a bottle, with a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice. Congratulations On Your Fig Liqueur Wash the figs, trim off the hard stem and cut into eighths. Place some in the bottom of the jar and scatter some of the sugar on top.