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Spirit-Free Colada: Fig & Coconut

Fig Coconut Colada

A tropical delight that shows that “fun” and “alcohol-free” are not mutually exclusive.

Honeyed notes of Black Mission fig sync up with the tropical vibes of coconut for a spirit-free colada that can be enjoyed any time of year.

To try it as a cocktail, Lady Jane recommends reducing the fig-balsamic syrup and the lime juice to 1 oz. each and the coconut cream and orange juice to 1/2 oz each, then combining with 1 1/2 oz. of rum.


  • 1 1/2 oz. spiced fig-balsamic syrup
  • 1 1/2 oz. fresh lime juice
  • 3/4 oz. coconut cream (Lady Jane uses Coco Lopez)
  • 3/4 oz. fresh orange juice
  • _________________________________
  • Spiced Fig-Balsamic Syrup
  • 1/2 lb. dried Black Mission figs
  • 1 cinnamon stick
  • 1/2 tsp. whole cloves
  • 1/2 tsp. whole black peppercorns
  • 2 cups water
  • 2 cups sugar
  • 2 1/2 oz. balsamic vinegar
  • Tools:shaker, strainer
  • Glass:collins
  • Garnish:orange rose, long straw


Add all of the ingredients to a shaker with pebble ice. Shake until chilled, then pour the contents into a Collins glass. Top with more pebble ice and garnish.

Spiced Fig & Balsamic Syrup (yields approximately 1 quart) Wash and quarter the dried figs. Combine the figs, spices, and water, and let the mixture soak for 45 minutes. Add sugar, bring to a light simmer, reduce the heat, and stir until all the sugar is dissolved. Let cool to room temperature then strain out the figs and spices. Once the syrup is strained, add the balsamic vinegar. Refrigerate for up to 3 weeks.

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