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Aug 24, 2008 10:18 AM

Vodka Infusion - Figs and ???

The fig tree behind our shop is loaded with fruit. I intend to use some to infuse vodka. I am wondering if there is a complementary ingredient to include with the figs or should I keep it simple.

Any ideas?

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  1. You should infuse the figs into something darker, maybe an amber rum, or a bourbon. Or you could try adding some plums, apricots, blanched almonds, cloves...

    1 Reply
    1. re: aurorakat

      A bar in Boston infuses Maker's Mark with figs, Chinese cinnamon, and vanilla. Awesome stuff!

      1. I would use rum to infuse figs in, because ripe figs have so much sugar, they would tend to overwhelm the vodka. I'd play aroud with allspice, cinnamon, clove and cardamom, and use some vanilla as well. In the mean time will you share the figs?

        1. Try with both raw figs and oven roasted/caramelized ones. I second the use of a dark spirit like whiskey or rum, but the botanicals in gin may pair quite well. I made a few infusions using gin and they were much nicer than their vodka versions.

          2 Replies
          1. re: JMF

            just curious as too which gin you would use? Plymouth? Something light like bulldog?

            1. re: Icantread

              If I use gin, I use one that will bring in those great botanicals, not something light like Plymouth, or almost a vodka like Bulldog or Bafferts. Usually Gordons, because it is a nice, middle of the road gin, and at a great price. There's a reason it's the number one selling gin in the world.

          2. My thanks to each of you for your thoughts. I decided to use Mount Gay rum and infuse with figs, cinnamon stick, and vanilla bean.

            (I may still do a vodka with just a few figs and reduce the infusion time.)

            1 Reply
            1. re: MGZ

              Just pull out the cinnamon stick after a day or so. It can overwhelm the other flavors. I'd personally try with just the vanilla, and infuse cinnamon separately and blend it in later. Infused cassia (what we call cinnamon in the US) and real cinnamon, can get overpowering and even bitter real fast in infusions.