Incredibly simple to make, this Fig Infused Bourbon packs some major flavor. Delicious as is, this bourbon also makes a great addition to many winter drinks and pairs well with anything vanilla.
I don’t know about you, but for some reason this week has been a bit of a blur. Not due to being busy, rather somewhat the opposite. Luckily, both G and I have this week off between Christmas and New Year’s. Or should I say thankfully. Because I don’t think I would have been very productive at work. I had high hopes of taking advantage of this time off to get the house cleaned up and organized, get ahead on some recipes for the blog, and to slip fun in somewhere between.
We’ve gotten some organization done; G built an amazing work bench area in the basement for his furniture building and house renovation work, and also built me some massive shelves for storing photography props and general house stuff. I’ve finally gotten everything moved back onto the shelves and am moving on to the dreaded closet.
I haven’t been able to sit still long enough to get recipes ready for testing or get any work done in general. Other than getting my thank you cards sent out, I feel like everything I’ve started I haven’t completed. And I’m not sure if this is simply a sign that I needed a break, or if it’s withdrawal from the excitement and anticipation of the holidays.
But it’s not over yet! We still have New Year’s Eve, and although this whiskey won’t be ready in time, it sure will make a delicious addition to your bar for the remainder of winter. One of my simpler recipes, this one only calls for three ingredients. And other than cutting the figs, the prep time is rather naught. A quick shake every day for two weeks and a stunning bourbon, worthy of just about any occasion, is easily created.
- 1 (750ml) bottle 100 proof bourbon whiskey
- 1 cup quartered dried Turkish figs
- 1 cup quartered and stemmed dried mission figs
- Combine bourbon and dried figs in a large glass container or jar and secure with a tight fitting lid. Shake well then set in a dry, dark place. Shake once a day for 2 weeks. Double strain bourbon through a clean fine mesh strainer into a clean bottle. Enjoy as desired.
- How I serve Fig Infused Bourbon: For a kick of vanilla, I stir in a bit of vanilla bean paste (¼-½ teaspoon) per 1½ ounce drink. And because this bourbon is a bit more viscous than straight bourbon, I like to serve it with a few ice cubes.
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Looking for a New Year’s Eve Cocktail? Check out some of my winter favorites!