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.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.