Infusing vodka is so easy, you could accidentally spill some figs into a jar of vodka and have fig-flavored vodka in a couple weeks -- well, almost. That's the basic idea, but there are other factors to consider if you want quality fig-infused vodka. Infusing vodka is a simple solvent extraction: the solvent, alcohol, extracts the volatile oils, those responsible for flavor, color and aroma, from the figs. You don't need to spring for top-shelf vodka, but for a clean solvent extraction, you need pure vodka -- distilled-at-least-four-times pure. Fresh figs, taken at the height of ripeness, completes the equation.
Step 1
Rinse the figs under cold running water. Twist off the stems, and peel away the skins.
Step 2
Scrape away any clinging skin using a paring knife. Chop the figs into quarters, and place them in glass jars. Leave enough headspace in the jars to cover the figs by a few inches.
Step 3
Pour room temperature vodka over the figs. Use 1 to 1 1/2 cups of vodka for every cup of figs.
Step 4
Seal the jar and place it out of direct sunlight. You can infuse the vodka in the refrigerator, but it usually takes a day or two longer than vodka infused at room temperature.
Step 5
Shake the jar vigorously each day. Taste the fig vodka after a week. Infuse the vodka up to a week or two longer, tasting every couple days, until it reaches the desired flavor.
Step 6
Pour the vodka through a sieve lined with a few layers of cheesecloth or a coffee filter to strain out the fruit fibers and other solids.
Step 7
Transfer the vodka to a serving bottle. You can use the jar, or any bottle, as long as you can seal it airtight.
Step 8
Store the fig vodka out of direct sunlight. Infused vodka keeps indefinitely.