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
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