Toasted Fig Leaf Amaro
As I’ve been discovering more of the edible flora around here, I’ve gone further down the rabbit hole of non-standard ingredients. An earlier batch made with spring blossoms and evergreen tips was my first foray with them, this is my second.
I discovered the surprisingly coconut and almond flavour to fresh fig leaves during the summer, and since I’ve come across beer made using them in the past I figured they could make for an interesting amaro.
Base
- 600mL 50% vodka
- ~250g water, tbd
- ~100g refined cane sugar, tbd
Aromatics
- 10g toasted fig leaf
- 8g currants
- 5g toasted oak chips
- 3g cacao nibs
- 3g toasted coconut
- 2.65g tamarind
- 1g bitter orange peel
- 1g gentian
- 0.25g dried ginger
- 0.25g ceylon cinnamon
- 0.25g mace
- 0.25g black tea
- 0.25g burdock
I grabbed the fig leaves a few months back when they were newer and dehydrated them to store, since I try to avoid fresh botanicals. Processing was easy, I just had to crush the dried leaves in my hands till they were small pieces then toasted in a stainless steel pan on the stovetop till just short of browned, but heavily aromatic. The place smelled like freshly-baked cookies, so I designed the recipe on that theme and added black tea and burdock to ground the more grassy characters with depth and earthiness.
First taste with a bit of sugar the next day says I might be onto something, I think this one will benefit from ageing.
With each batch, I keep aside a small bottle that I can sample from over time and keep the notes here updated as it develops. More when available.