Print

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!