Fig & Melon Martini

by Maggie Battista on July 25, 2013

in Drinks, Featured, Fruit

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Harvesting heaps of melons, gourds and tomatoes in late summer is the sweetest victory, especially after months of weeding, watering and keeping the pests at bay. I suppose it’s no big surprise but my perennial reward is a garden-inspired cocktail.

Fresh figs and melons dress up my antipasti plates, so I knew they would certainly make a pretty good cocktail. The fig and vanilla vodka used in this Fig & Melon Martini can infuse for just a week, but the longer it sits, the more caramel-like the color and the deeper the flavor – but don’t let it sit for months, as it will become thick and a bit hard to handle.

I garnish this drink with extra slices of ripe melon and bursting-ripe figs. Oh, and there’s typically an antipasti-plate not far away. Happiest of summers to you!

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Fig & Melon Martini

Serves 1

Ingredients:

  • 1.5-ounce Fig and Vanilla Vodka
  • 1.5-ounce cantaloupe purée
  • 0.5 ounce Cointreau
  • 1-teaspoon lemon juice
  • 1-teaspoon maple syrup

Directions:

  1. Puree a 1/8 wedge of ripe cantaloupe, chopped, with 2 tablespoons of water in a blender or a food processor.

  2. In a cocktail shaker filled halfway with ice, add all the ingredients, including the cantaloupe puree. Shake that cocktail shaker until everything is combined and icy cold.

  3. Strain the mixture into a slightly chilled martini glass and garnish with a thin slice of melon threaded onto a wooden skewer around a half slice of ripe fig.

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Photos by Heidi Murphy/White Loft Studio

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagram, Tumblr and Pinterest.

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Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.


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  • chezus

    Delicious …..

    • http://www.eatboutique.com Maggie

      Merci! xox

  • Pingback: Ingredient of the week: cantaloupe | canada.com

  • Mark Thomas

    Substitute Bourbon (or Rye) for your Vodka in the fig and vanilla infused vodka and you have an intense drink for winter too!

    • http://www.eatboutique.com Maggie

      Mark, I love that suggestion! I always slide vanilla beans into bourbon, but rye is up next! Talk soon.

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