When figs are in season, I can’t resist finding ways to use them in everything—cheese boards, desserts, and especially cocktails. Maple fig simple syrup is rich, sweet, and layered with flavor.
The maple syrup adds a warm, caramel-like depth, while the figs bring natural fruitiness and a subtle jammy texture. Together, they make a syrup that’s perfect for cozy fall and winter drinks but works beautifully year-round.
While I do grow my own figs at home, my harvest this year was a sad three juicy figs. The neighborhood squirrel and I continue our yearlong battle for my fruit.
Even with just three figs, I was able to make a lovely, simple syrup to play with in some whiskey I brought back from my recent trip to Ireland.
While this syrup is incredible in bourbon and whiskey cocktails, it’s also perfect when stirred into hot tea, or drizzled over pancakes and roasted fruit.
Tips for Best Results
- Choose ripe figs: The riper the figs, the sweeter and more flavorful the syrup will be.
- Adjust sweetness: Use less maple syrup for a lighter touch, or more for a richer, dessert-like syrup.
- Double strain: For a silky, seed-free finish, don’t skip the cheesecloth step.
How to Use Maple Fig Syrup
- Mix into bourbon or whiskey cocktails for a fall-ready twist.
- Drizzle over pancakes, waffles, or French toast.
- Stir into black tea or chai for a cozy flavor.
- Add to sparkling water for a fruity, earthy mocktail.
- Use as a glaze for roasted meats or vegetables.
How to Make Maple Fig Simple Syrup
Ingredients:
- 6–8 fresh figs (stems removed, halved)
- 1 cup water
- ⅓–½ cup maple syrup (adjust to taste)
Instructions:
- In a medium saucepan, combine the figs, water, and maple syrup. Stir well.
- Cook over medium heat until a slow boil is reached and the maple syrup has fully dissolved, about 5 minutes.
- Reduce heat to a gentle simmer
- Break up the figs with the back of a spoon and continue cooking for another 5–8 minutes on low, stirring occasionally, until the mixture thickens slightly.
- Remove from heat and let the syrup cool for at least 10 minutes.
- Strain through a mesh sieve, gently pressing with the back of a spoon to extract the liquid.
- Strain again through cheesecloth to remove seeds and solids for a smooth syrup.
- Transfer to a clean glass jar. Store in the refrigerator for up to a week, or freeze in a mason jar for several months.
