Aguardiente con Hojas de Brevo (Fig Leaf Infused Spirit)
A traditional Colombian method for "curing" anise liquor, infusing it with fresh fig leaves for a smoother, herbal, and slightly sweet finish.
Ingredientes
- 1 bottle (750ml) Aguardiente (Colombian anise spirit, such as Aguardiente Antioqueño).
- 3 to 4 Fresh Fig leaves (Ensure the leaves are green, fresh, and free of pesticides.)
Preparación paso a paso
- Gently wash the hojas de brevo with cold water to remove any dust. Pat them completely dry with a paper towel. It is crucial that no external water enters the bottle.
- Open the bottle of Aguardiente. You may need to pour out a small "chef's tax" (a quick shot) to make a little room for the displacement of the leaves.
- Roll the fresh leaves tightly into cylinders and insert them whole through the neck of the bottle. Use a chopstick or skewer to push them down if necessary.
- Tightly recap the bottle. Store it in a cool, dark place (like a pantry or cupboard) away from direct sunlight.
- Let the bottle sit undisturbed for at least 2 months. During this time, the clear liquid may take on a slight greenish/amber tint as the leaves infuse.
- After the waiting period, chill the bottle and serve neat. There is no need to remove the leaves until the bottle is empty.
Datos Curiosos
- The sap in fig leaves contains compounds that often smell like coconut or vanilla to the human nose. This combats the sharp "burn" of the alcohol, making the Aguardiente feel "thicker" and softer on the palate.
- In Colombia, the fruit of this tree (Brevas) is typically cooked in heavy syrup and served with salty cheese or Arequipe (dulce de leche) for dessert. This recipe utilizes the often-discarded leaves.
- This version of Aguardiente is best enjoyed as a bajativo (digestif) after a heavy meal, like a Bandeja Paisa.