Fig leaf wine apéritif

Some people will consider this the first weekend of autumn, but, succomb as I may to those plums and first apples, I am holding on firmly to summer for a few more weeks until the equinox.

I prepared this fig leaf apéritif about a week ago, and as it only takes three to five days to infuse, now is still the right time to make a bottle for those last late summer evenings. There won’t be much of a thematic clash, September is fig season after all.

This recipe is particularly exciting for those of us who live in the North, as it just uses fig leaves. So for all optimistic boreal gardeners and green city dwellers (most neighborhoods have a garden with a fig tree stretching its branches above the fence within reach of the sidewalk…), who monitor those fig trees with anxiety and trepidation, monitoring the evolution of each fruit, this is the solution. Even if the figs never ripen there is a path straight to Provence with this apéritif.

The recipe comes from Thom Eagle via Diana Henry about two years ago. It bears repeating every year.

Fig leaf wine

10 fig leaves
One bottle (75 cl) dry white wine
160 g sugar
One giant glug of vodka

Crumple the fig leaves and place them in a clean jar with the white wine, sugar, and vodka. Stir or shake well, and leave to infuse for 3 to 5 days.

Strain out the leaves and pour into a bottle with a tight lid.

Serve over ice.

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2 Responses to “Fig leaf wine apéritif”

  1. leonie Says:

    This looks fantastic. I am totally going to give it a try!

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