Fig Margarita: a Cinco de Mayo Cocktail
Try a Ginger Fig Margarita in your next Cinco de Mayo menu! This recipe shows you how to make Fig mezcal to use in a Cinco de Mayo cocktail.
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and sliced
- 1 3/4 cup mezcal
- 1/2 cup granulated sugar
- 1/2 cup water
- 3 tbsp fresh ginger peeled and chopped
- 2 ounces Fig-infused Mezcal
- 1/2 ounce Ginger Syrup
- juice of 1 lime
- coarse salt
- lime wedges
- orange wedges
- Orchard Choice or Sun-Maid California Figs
Make Fig-Infused Mezcal:
Combine figs and mezcal in a glass container with a tight-fitting lid. Seal and leave at room temperature to infuse for 1 week.
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.
Use right away or keep in a tightly-sealed container for up to a month at room temperature.
Make Ginger Syrup:
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.
Use right away or keep in a tightly-sealed container in the refrigerator for up to 2 months.
Make Fig Margaritas:
Rub a lime or orange wedge on the rim of a cocktail glass. Dip in coarse salt and fill glass with ice.
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!
Calories: 1397kcal | Carbohydrates: 113g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 203mg | Fiber: 2g | Sugar: 108g | Vitamin A: 70IU | Vitamin C: 2.1mg | Calcium: 18mg | Iron: 0.2mg