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Recipe Collection

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Fig & Fizz

Fig & Fizz Related:   breakfast & brunch, drinks, July 4th, low-fat, pareve, Rosh Hashanah, Tu b'Shevat, vegetarian

Prep time: 24 hours

Cook time: None

Yield: 1 cocktail

Humans learned long ago that they could ferment pretty much anything that contains natural sugar and turn it into alcohol, the easiest options being fruit and grain. Perhaps it was for this reason that many of the seven species were selected! This cocktail contains wheat (vodka), grapes (wine) and figs.


  • Fig Syrup
  • 12 dried black mission figs
  • 1 cup vodka
  • Cocktail
  • 1 ounce fig syrup*
  • 3-4 ounces dry sparking white wine, such as champagne, prosecco or cava


  • Fig syrup: Remove any stems from figs and cut into quarters. Add to a jar with a lid and top with vodka. Allow to sit for 24 hours, shaking once or twice. Add to a blender and puree fruit. Pour through a fine mesh strainer, pressing to make sure you get all of the liquid and some seeds and smooth fruit through the mesh. Store in a squeeze bottle in the refrigerator for up to a month. (Don’t throw out that leftover fruit! It’s really yummy when mixed into vanilla ice cream, so store it in a jar in your refrigerator for a tasty grown up dessert.)
  • Cocktail: Add syrup to the bottom of a champagne flute or martini glass. Slowly add sparkling white wine. (No garnish is necessary, as fig seeds will loosen from the syrup and rise to the top of the glass with bubbles, but you could add a twist of lemon for a pretty color contrast.)

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