Giuseppe Santamaria, recipe sufficient for 17 oz: Soak 8 figs in 17 oz of brandy and infuse for 2 weeks. Put these figs in a saucepan, cover with 17 oz of still mineral water and simmer until the alcohol has evaporated. Bring to a boil, add 17 oz of cane sugar and stir until sugar is dissolved. Cool, mix in a blender to homogeneous consistency. Pour the syrup into the bottle.