Flying Fig

by Gina Solon

To make fig syrup you need 9-10 dried figs, 1 cup sugar, and 2 cups water. Wash the figs in cool water for 2 minutes then cut off the stems and quarter. In a heavy-bottomed pot, combine figs, sugar, and water. Over medium-low heat, simmer until sugar is dissolved and liquid has reduced by about half. Cool until lukewarm. In a blender, pulse mixture until there are no large chunks. Over a bowl, push the mixture through a sieve, using the back of a spoon to release all the liquid. If it appears too thin you can reduce it a bit more. Pour into a jar and keep covered in the fridge. Yield: 1 cup


  • 2 oz. fig syrup (in notes above)
  • 1 oz. lemon juice
  • 2 oz. vodka (optional)
  • seltzer
  • fig slice for garnish
Flying Fig

Christine Sargologos

Pour first three ingredients into a shaker with ice. Shake for about 10 seconds. Pour into cold highball glass (or the like) and add garnish. Top with seltzer. Stir once or twice.

Yield: 1 drink