If you ever need a new format idea, I would love to see one where you make the well version, a call version, and the top shelf version of the same drink. (:
@@BarTalkCocktails You are so welcome Bruce. I enjoy your work/videos and all that you put in to them, and the research you would have to do, so very much. It is a treat! I will definitely be making a Figgin' Scotch. It looks so damn delicious. This is a priority this week!! Can't wait for your next video!! Cheers Bruce!! :-)
Good question... Debatable though whether my fig syrup could be shelf-stable. Higher sugar levels reduce water availability to microorganisms. That's a plus... Adding alcohol helps work as a preservative environment. Another plus... Though alcohol will not sterilize the syrup, it merely extends its lifespan. Another possible ingredient to add to the mix might be some citric acid to create an acidic environment (low pH) to help preserve the syrup. I did add some lemon juice to the syrup, not enough though... Doing a Hot Fill might also help with making it shelf-stable. While the syrup is at least 120 degrees, fill the bottle, cap it and invert it. As the syrup cools, it shrinks (hot liquids fill more volume than cold liquids), creating some negative pressure. However, I think the best approach would be to keep it in the refrigerator in a sterilized container with a tight lid. Always keep an eye on it and if it starts to turn cloudy, throw it out! Any cloudiness is a sign that bacteria is starting to grow. The best way to avoid syrups going bad is to use them up. I might just have to do an experiment, research a bit more to finalize my thoughts. Great question, thanks. Cheers!
You will get a longer shelf life by keeping the syrup in the fridge in a sterilized container with a tight lid. In reality, a batch of syrup can last up to six months, although if it starts to turn cloudy it should be thrown away. You should at least get 2-3 weeks.
My grandparents had two huge fig bushes. Wish I had some of those figs to try this. Great information you shared about them. Can’t wait to see what you make with this. Thanks Bruce!
Thanks Bruce.😎
Instead of telling my kids about the birds and bees, I will just show them this 🐝🐦
Quick and easy 😉
🤣 don’t blame me if things go awry.
Dry Figs, prunes and dates are my favourites. Can't wait to see what you come up with. My only issue is making the syrup before eating the figs....
🤣
If you ever need a new format idea, I would love to see one where you make the well version, a call version, and the top shelf version of the same drink.
(:
Great suggestion, thanks !
I like this old man. Great energy and sense of humor
Bruce, fascinating and fabulous video. I learned so much. I can't wait to see what you make with this delicious and gorgeous syrup!! You rock!! :-)
Thank you for the continued support Christine. Make a Figgin’ Scotch, it won’t disappoint.
@@BarTalkCocktails You are so welcome Bruce. I enjoy your work/videos and all that you put in to them, and the research you would have to do, so very much. It is a treat! I will definitely be making a Figgin' Scotch. It looks so damn delicious. This is a priority this week!! Can't wait for your next video!! Cheers Bruce!! :-)
I live in Croatia ,region Dalmatia, almost every house hve fig,my fauvorite ❤my grandma always mase dried figs,dried naturally under the sun
Thanks for sharing and tuning in!
This is a brilliant video... not all figs are fertilized via the wasp though 😉
Haha. You covered that!
Thanks for tuning in!
Hmm, if i made this as a rich syrup, being a hot processed syrup, would this be shelf stable like other 2:1 syrups?
Good question... Debatable though whether my fig syrup could be shelf-stable. Higher sugar levels reduce water availability to microorganisms. That's a plus... Adding alcohol helps work as a preservative environment. Another plus... Though alcohol will not sterilize the syrup, it merely extends its lifespan. Another possible ingredient to add to the mix might be some citric acid to create an acidic environment (low pH) to help preserve the syrup. I did add some lemon juice to the syrup, not enough though... Doing a Hot Fill might also help with making it shelf-stable. While the syrup is at least 120 degrees, fill the bottle, cap it and invert it. As the syrup cools, it shrinks (hot liquids fill more volume than cold liquids), creating some negative pressure. However, I think the best approach would be to keep it in the refrigerator in a sterilized container with a tight lid. Always keep an eye on it and if it starts to turn cloudy, throw it out! Any cloudiness is a sign that bacteria is starting to grow. The best way to avoid syrups going bad is to use them up. I might just have to do an experiment, research a bit more to finalize my thoughts. Great question, thanks. Cheers!
That’s the things that makes the difference in a drink; now this days most every bar is using the store bough syrups
Fresh is best!
Best cocktail channel
Thanks for the lovely comment Dylan. And thanks for watching!!
Enjoyed the video and I'll be making a Fig Fashioned drink.
Sounds divine!
Two Things:
1. I learned a thing or two about figs.
2. Can't wait to see what cocktail you come up with.
hum.........fig soda.....Am I crazy?
I'm going to Greece soon, hope to make this syrup for my relatives. Thanks!
Safe travels!
Bruce, awsome content. Love it! Cant wait for the followup rich (brown) figgy cocktail
Hope you caught it, it’s a great cocktail.
What is the expiration window for your syrups? I know with 2:1 ratio that it is shelf stable but how do fruit syrups hold up?
You will get a longer shelf life by keeping the syrup in the fridge in a sterilized container with a tight lid. In reality, a batch of syrup can last up to six months, although if it starts to turn cloudy it should be thrown away. You should at least get 2-3 weeks.
Oh that looks great, I can't wait to try it
My grandparents had two huge fig bushes. Wish I had some of those figs to try this. Great information you shared about them. Can’t wait to see what you make with this. Thanks Bruce!
I made a Figgn’ Scotch cocktail 😋
yea baby!!!!!!!!!!!!!
I can't wait to make a 'fig newton(tm)' cocktail
Sounds divine
I’m not ashamed to eat wasps
Whatever floats your boat. Cheers!
FIRST
Wish I had a prize for ya 🏆
BRUCE!!! Where else can you get "Entomology 101", Pregnant death and syrups all in the same video!!!!! This is classic!!!! CHEERS!!!!
Hope you’re keeping well Tim!
@@BarTalkCocktails BRUCE!! You as well my friend!!