Chop the dried figs into small pieces. Transfer the figs to a saucepan and add the water. Bring to a simmer over high heat. Cover, turn the heat to low, and let the figs simmer for 20 minutes. Keep covered to avoid evaporation. If desired, press the figs with a potato masher to break them down even further.
Place a fine mesh strainer over a large measuring cup. If the strainer isn't fine then line it with cheesecloth to catch the tiny seeds. After 30 minutes, strain the liquid from the figs into the measuring cup. Discard the figs.
Measure the remaining liquid. There should be between 1 1/2 to 2 cups of liquid. Pour the fig liquid into a clean saucepan. Add an equal amount of sugar to the liquid. Bring back to a simmer, stirring until the sugar is dissolved. Add the rosemary sprigs then cover and remove from the heat. Let the rosemary steep for 15 minute. Discard the rosemary.
Let the syrup cool completely before using. The fig and rosemary syrup should last between 2 to 3 weeks in the fridge.
Gunpowder Fig and Rosemary Cocktail
In a cocktail shaker combine the Gunpowder gin, fig and rosemary syrup, and lemon juice. Add ice, cover, and shake for 10 to 15 seconds. Strain into a Nick and Nora, or coupe, glass. Add a sprig of rosemary. Light the rosemary using a lighter or match and let the flame burn out. Serve immediately and enjoy!
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