Who knew the sweetness of figs, the freshness of rosemary and the piney taste of gin could come together for such a tasty cocktail?
I did not grow up eating figs. In fact, the first time I tried a fresh fig I was in my thirties and they were on a charcuterie board provided at an event I attended. There were little teardrop-shaped purple halves with pink flesh laying around the board, and, honestly, I thought they were fake and just a garnish. I picked one up to inspect it when the host came up to me and said, “Eat it.” So I did.
The flavor was mild and sweet, while the texture was complex, including the chewiness of the fruit and the crunchiness of the seeds. Prior to that moment, I had only had dried figs or in a fig bar, but this was more honey-like sweetness with a slight hit of berry.
Figs are rich in nutrients such as magnesium, calcium and potassium. They are also naturally fat-free and cholesterol-free, so you can feel good about adding them into your diet (even into your cocktails!). Fresh figs are typically available May through November in the produce section.
The sweet and fragrant fig syrup I created for this gin cocktail is perfect to enjoy during the fall months, plus it is easy to make. The fig syrup takes about 20 minutes to make, and you will have extra to store in the fridge for future use or more drinks.
The sweet and fruity flavor combination of the fig pairs perfectly with the fresh herbal rosemary and piney taste of the gin. Topped off with a bit of tonic water, you have the perfect fall evening sipper.