Fig Mezcal Margarita Cinco de Mayo Cocktail

This cocktail may be a bit more involved than your typical Cinco de Mayo cocktail but it’s absolutely worth it! Plan ahead because you’ll need to soak the 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 as a Cinco de Mayo drink and then all month long, (or until the mezcal runs out!).

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

Directions

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!
     

Recipe and photos by Kate Ramos
 

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!