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!
Fig & Melon Martini
- 1.5-ounce Fig and Vanilla Vodka
- 1.5-ounce cantaloupe purée
- 0.5 ounce Cointreau
- 1-teaspoon lemon juice
- 1-teaspoon maple syrup
Puree a 1/8 wedge of ripe cantaloupe, chopped, with 2 tablespoons of water in a blender or a food processor.
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.
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.
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 Twitter, Facebook, Instagram, Tumblr and Pinterest.
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