Fig Liqueur Recipe D.I.Y. Or Boukha - Build The Bottle Liqueurs

Fig Liqueur Recipe D.I.Y. Or Boukha

Fig Liqueur Recipe D.I.Y. Or Boukha
Fig Liqueur Recipe D.I.Y. Or Boukha a great drink!

Fig Liqueur Recipe D.I.Y. Or Boukha

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.


Step 1
  • 2 1/2 cups (1 pound) chopped fresh or dried organic figs
  • 2 cups vodka (high proof is best)
Step 2 Optional
  • 1 cup of water
  • 1/4 to 1/2 cup sugar


Step 1

If you are using dried Figs, you must first reconstitute it. Put a cup or so of water into a sauce pan. Boil water, add in dried Figs.

Cover, turn off heat and let fruits plump in hot water for about 5 minutes. Drain off water.

Cut Figs into smaller pieces with scissors or a sharp knife. Place cooled fruit in vodka for 2 weeks, shaking occasionally.

Strain and filter.

Step 2

Add sugar to taste.

Traditionally no water is add it, that said you can make a simple syrup like all liqueurs. Simply boil a cup of water stir in the sugar keep on stirring till all the sugar is dissolved shut flame let cool add to liqueur slowly tasting all the while till its to taste!

Notes On Fig Liqueur Recipe

The fruits are naturally very sweet, so be very sparing with your syrup.

Though not necessary, we do recommend you refrigerate the liqueur.

Water, try to use bottled water, tap water can make your Fig Liqueur have a cloudy look.

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.


I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen.
– A large glass jar (I used a 3 liter jar)
 large plastic bowl
– paring knife
– vegetable peeler  (or knife)
– measuring cups (liquid and dry)
– metal strainer
– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. 

Notes on Utensils:

Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.

Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

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

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.

Other Great Recipes for you to checkout!

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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