Black Mission fig syrup is a rich, jammy mixer made by gently infusing fresh figs with sugar, producing a deep ruby-brown liquid that adds both depth and visual warmth to cocktails. This version highlights the fruit’s natural honeyed sweetness and subtle earthy notes, making it a smooth, versatile addition to drinks ranging from spirit-forward classics to autumn-inspired originals.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Wash 5 black mission figs, then using a chef's knife, cut figs into quarters and measure out 200 g.
Add 200 g sugar and 14 g gum arabic powder to a blender.
Measure out 200 ml hot water, then slowly pour into blender with sugar and gum arabic powder and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar and water mixture and 200 g figs to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove figs and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.