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Vodka Infusion - Figs and ???

MGZ Aug 24, 2008 10:18 AM

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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    aurorakat RE: MGZ Aug 24, 2008 12:18 PM

    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
      davis_sq_pro RE: aurorakat Aug 24, 2008 02:41 PM

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

    2. m
      MobyRichard RE: MGZ Aug 24, 2008 12:27 PM


      1 Reply
      1. re: MobyRichard
        Cam D RE: MobyRichard Aug 24, 2008 03:14 PM

        cantelope & fig

      2. c
        chazzerking RE: MGZ Aug 24, 2008 08:02 PM

        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. JMF RE: MGZ Aug 27, 2008 06:41 AM

          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
            Icantread RE: JMF Sep 23, 2008 09:38 AM

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

            1. re: Icantread
              JMF RE: Icantread Sep 24, 2008 04:49 AM

              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. MGZ RE: MGZ Aug 29, 2008 01:31 PM

            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
              JMF RE: MGZ Aug 30, 2008 03:12 AM

              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.

            2. MGZ RE: MGZ Sep 20, 2008 01:13 PM

              Well, I strained the infusion yesterday. Wow, it was the best I've ever made. I took the cinnamon stick out on the 5th day. The figs and vanilla bean sat in the rum for three weeks.

              I sampled it neat and at room temperature. I sampled it a couple times more, just to be certain I hadn't misjudged it. I wish I had made more.

              Thanks, again to all of you for your input and advice.

              7 Replies
              1. re: MGZ
                davis_sq_pro RE: MGZ Sep 21, 2008 11:47 AM

                So what exactly did you do? Quantity of each ingredient?

                1. re: davis_sq_pro
                  MGZ RE: davis_sq_pro Sep 23, 2008 08:28 AM

                  1 vanilla bean, sliced open. 2/3 of a stick of cinnamon. 10-12 fresh figs, cut in half.

                  I'm thinking of asking my wife to hide it from me so I will have some left for Thanksgiving.

                  1. re: MGZ
                    davis_sq_pro RE: MGZ Sep 23, 2008 04:52 PM


                    How much rum? And which Mount Gay did you use?

                    1. re: davis_sq_pro
                      porker RE: davis_sq_pro Sep 23, 2008 05:05 PM

                      This just as a side, I regularly make an infused rum with dried figs, raisins and dried apricots as well.
                      I actually use the cheapest caribbean rum I can find as the fruit adds plenty of character.

                      1. re: davis_sq_pro
                        MGZ RE: davis_sq_pro Sep 25, 2008 01:42 PM

                        1 liter bottle of the regular Mount Gay - I believe the label has the word "Eclipse" on it.

                  2. re: MGZ
                    degan RE: MGZ Aug 11, 2009 05:10 PM

                    ok, last night I made a litre each of fig-infused rum and bourbon with vanilla and cinnamon. tonight I'm going to do roasted fig vodka. we'll see how they turn out!

                    1. re: degan
                      MGZ RE: degan Aug 12, 2009 04:13 AM

                      I'm excited to hear what you think. The Mount Gay batch from last year was the nectar! I had tears in my eyes as we finished it after Thanksgiving dinner. I hope to start this year's batch soon.

                  3. invinotheresverde RE: MGZ Aug 13, 2009 10:40 PM

                    Figs with sage are fabulous.

                    3 Replies
                    1. re: invinotheresverde
                      MGZ RE: invinotheresverde Aug 14, 2009 03:30 AM

                      Interesting . . . .

                      In vodka? Gin? What quantities/proportions? How long for each ingredient?

                      1. re: MGZ
                        invinotheresverde RE: MGZ Aug 14, 2009 08:15 AM


                        I put about one third the amount of sage as figs and leave it in for a quarter of the time. It's great.

                        1. re: invinotheresverde
                          MGZ RE: invinotheresverde Aug 15, 2009 06:56 AM

                          I am fascinated with the sage suggestion. Especially since I noticed that my dad has an abundance of it growing in his yard. I think ivino's Vodka-Fig-Sage is a must try.

                          Nevertheless, I am inclined to also try a tequila-sage soak. I think it needs a third note to round out the chord. This thread led me to a real find last year, so I suppose I'll try it again. Whaddaya think? Orange peel? Lime zest? Chiles?

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