Elements: Fig Cocktails

While produce tends to evoke notions of its season—strawberries in spring, melons in summer—the fig’s versatility transcends seasonal barriers. Though figs ripen in the summer, they’re often associated with autumnal and wintry treats because of their richness and subtle fruity notes— characteristics that balance well with the oak and vanilla flavors of bourbon and other aged spirits. At Fig & Olive in Newport Beach, California, fresh fig is accented by complementary walnut for a decadent spin on a classic julep. “Figs and walnuts are a perfect match,” says Pierre Fernandez, vice president of operations, “and crushed fresh fig is a great balance with bourbon and port.”

At MARCH in Houston, bar manager Alex Negranza makes a Mai Tai–inspired cocktail with a house-made fig orgeat. “Houston is warm all year. The seasons are very different than in other parts of the country, so the approach to seasonal drinks for cocktail menus is a little nontraditional,” says Negranza, who pairs fig’s flavors with Calvados and Cynar for a rich but approachable sipper. “The idea behind this cocktail was to make a bittered tropical cocktail, but in a way that didn’t hit the same overly sour and tart palate that I often find in such drinks made with amaro.”

Owing to the fig’s adaptability, Negranza suggests considering the cocktail’s function. “If you want something with figs for an after-dinner cocktail, infusing fig into a vermouth would be a great application, or soak a fig in brandy or a Manhattan variation with whiskey,” he says. “If you want to do something light and refreshing, think of the things you love about biting into a fig.” Since the fruit’s more delicate flavors can be lost in citrusy, spirit-forward beverages, he recommends using lime or lemon juice sparingly, or looking to herbal liqueurs and amari, such as Amaro del Capo, to fill supporting roles.

Portland, Oregon, bartender Adriana Garnica Alvarez, currently behind the bar at República, takes a similar approach in her Amor Eterno cocktail, using añejo tequila to complement the flavor of rich fig jam, while sparkling wine and citrus play supporting roles. “Make sure fig is the star, and any ingredient you choose after that plays well so as to not overshadow the fig,” Garnica Alvarez says. Fig’s enticing aroma and adaptable format—whether fresh or dried, infused or puréed—prove it’s not a one-trick pony but an ingredient befitting cocktails of any season.