Grab some fresh figs and relax with this sweet and refreshing fig margarita.
There is something incredible about when bloggers get together to share recipes as a group. I try to join whenever possible. I’ve been sharing more and more cocktails lately like the blackberry prosecco mojitos and blood orange margaritas. I am continuing that trend by joining up with some incredible ladies for Margarita Week hosted by Kate from Hola Jalapeno. My contribution are these fresh fig margaritas.
My local produce store sometimes carries fun produce that I love to get and play with. A few times they’ve stocked passion fruit, dragon fruit…right now they have jackfruit available. They regularly bring in guava and cactus leaves (which are great in a smoothie by the way) And on good days they will carry one or two types of fresh figs. They tend to be a bit pricey, but they are always worth the splurge for me and I grabbed a few containers.
Since I wanted to really celebrate the figs for their amazing flavor and color when they are fresh, I decided to make a fresh fig syrup/puree. For this, I simply placed cut figs, a touch of lavender, and sugar together and let it sit overnight the same as if I were to make shrubs. Only this time I mix it with tequila instead of apple cider vinegar. The result is a really lovely peachy color puree/syrup. You do end up with quite a few fig seeds, but they don’t add much to the texture so you can leave them in or you can strain the mixture to remove them.
This slower process keeps the fresh flavor of the fig without making it taste jammy which is nice, but will give more of a Fig Newton-ness to the cocktail. Instead the flavor is more mild and better complements the citrus flavors in the lime and triple sec. I added a small amount of lavender to add floral notes to enhance the Spring profile. So the fresh fig margarita does indeed taste…fresh. I recommend making larger batches of the fresh fig syrup to have on-hand as you need it. The syrup will last for about five days in an airtight container in the refrigerator.
Amanda is a self-taught baker and photographer. Her passion for food began when she started college in London and was able to experience authentic food from across Europe. She loves being in the kitchen with her daughter and developing her skills in the kitchen.