Ginger Mezcal Fig Margaritas

This cocktail may be a bit more involved than your typical Cinco de Mayo drinks but it’s absolutely worth it! Plan ahead because you’ll need to soak the Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs in mezcal for a week until they are nice and plump and the mezcal has taken on their figgy flavor. The good news? The fig-infused mezcal lasts for up to a month, so once the waiting is over, you’ll have sweet, smoky, gingered fig margaritas to sip on all month long, or at least until the mezcal runs out.

The fig margarita recipe below is served on the rocks, but you could easily make this a blended margarita by combining all ingredients in a blender instead of a shaker with 2 cups of ice. Blend until ice is slushy and enjoy!

Some dishes we particularly like eating with fig margaritas for Cinco de Mayo, summer cookouts, long weekends and beyond include braised guajillo lamb tostadas, fig Mexican pulled pork tacos, chicken mole verde, roasted pork with spicy fig sauce, and creamy chicken enchiladas with jamaica mole.


As you prep Cinco de Mayo drinks to serve with chips and salsa, fig margaritas with ginger syrup and California Fig-infused mezcal is your new go-to cocktail.

Gingered Mezcal Fig Margaritas

Course Drinks
Servings 4 drinks

Ingredients

Fig-Infused Mezcal

  • 1 cup (5 ounces) Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs, stemmed and sliced
  • 1 3/4 cups mezcal

Ginger Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 3 tablespoons peeled and chopped fresh ginger

Fig Margaritas

  • 2 ounces Fig-Infused Mezcal
  • 1/2 ounce Ginger Syrup
  • Juice of 1 lime
  • Ice

Garnishes

  • Coarse salt
  • Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs
  • Lime wedges
  • Orange wedges

Instructions

Make Fig-Infused Mezcal

  1. Combine figs and mezcal in a glass container with a tight-fitting lid. Seal and leave at room temperature to infuse for 1 week.

  2. Pour into a blender, blend until figs are completely puréed. Strain through a fine mesh strainer into a large measuring cup. Press on the solids to extract all mezcal. You should have about 1 cup of Fig-Infused Mezcal.

  3. Use right away or keep in a tightly-sealed container for up to a month at room temperature.

Make Ginger Syrup

  1. Combine all the ingredients for the ginger syrup in a small saucepan. Bring to a simmer over medium heat. Whisk to dissolve the sugar and simmer for 5 minutes. Remove from heat and steep until cool. Strain out the ginger.

  2. Use right away or keep in a tightly-sealed container in the refrigerator for up to 2 months.

Make Fig Margaritas

  1. Rub a lime or orange wedge on the rim of a cocktail glass. Dip in coarse salt and fill glass with ice.

  2. Fill a cocktail shaker with ice. Add Fig-Infused Mezcal, Ginger Syrup, and lime juice. Shake vigorously. Strain into prepared glass. Garnish with a California Dried fig, an orange wedge and a lime wedge. ¡Salúd!

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Recipe and photos by Kate Ramos

As you prep Cinco de Mayo drinks to serve with chips and salsa, fig margaritas with ginger syrup and California Fig-infused mezcal is your new go-to cocktail.

Fig Bourbon Spritzer

When the warm weather starts including a slight nip in the air, reach for a fig bourbon spritzer to warm you up from the inside out. This drink mixes bourbon, the fig shrub and fresh grapefruit juice to create a refreshing cocktail. Enjoy our perfect Blue Ribbon Orchard Choice or Sun-Maid California Fig cocktail while grilling up some meat and veggies at your next backyard barbecue.

Fig Shrub Bourbon Spritzer

Fig Bourbon Spritzer

Course Drinks
Servings 1 drink
Calories 140 kcal

Ingredients

  • 1 3/4 fluid ounces bourbon
  • 1/4 fluid ounces fresh grapefruit juice
  • 12 fluid ounces balsamic fig shrub
  • Soda water
  • Grapefruit peel, for garnish
  • Rosemary sprig, for garnish

Instructions

  1. Fill a highball glass ¾ of the way with ice cubes. Place bourbon, grapefruit juice, and fig shrub into a cocktail shaker with a handful of ice cubes. Shake for 10 seconds and strain into the glass. Top with soda water.

  2. To make the garnish, slice a round of grapefruit peel. Using a small sharp knife, score the center of the peel. Thread the rosemary sprig through the center cut. Add garnish to the top of the cocktail.

Recipe and photo by Brian Samuels