Fig & Melon Martini





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

Serves 1


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


  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.


Photos by Heidi Murphy/White Loft Studio

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  • chezus

    Delicious …..

    • Maggie

      Merci! xox

  • Pingback: Ingredient of the week: cantaloupe |

  • 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!

    • Maggie

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