Fig-infused Rum Cocktail

By Liliana Moyano for Shine Latina

Fig infused cocktail Fig infused cocktail

I lived in New York while I studied film; Union Square holds a year-round farmers market on Tuesdays. While in the summer the market is usually filled with fresh fruits and herbs, in the winter it carries lots of jams, dried fruit and ciders. I loved to stop by after school, and buy an apple cider to warm up. Sometimes the cider vendor offered a delicious rum and fig infusion that was served over ice; it has a particularly floral aroma that blended perfectly with the fruit flavor. I never came across the drink again after leaving the Big Apple.

Rose herbs Rose herbs

During a recent business trip to Paris, I stumbled upon a lovely store filled with teas and infusions of all sorts. I came across rose infusion that brought back the memory of the fig drink. I had to buy it, and attempt my own version of the cocktail.

Try this drink with my holiday buñuelos

Figs muddled with rum over iceFigs muddled with rum over ice

¼ cup water
1 tbsp. rose herbs
1 tsp. brown sugar
1 fig, get one slice and chop the rest
White rum, to taste
6 ice cubes


Mix hot water with the rose herbs and sugar, and let the liquid cool in the fridge overnight. The next day, drain it and set it aside. Muddle the fig with rum, and serve it over a glass with ice. Top with the rose infusion, and decorate the glass with a fig slice.

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