Figa Cocktail

Andrea Potischman | Oct 9, 2024

While I have a deep appreciation for the classics, I’m always on the hunt for something fresh and exciting. Take the Figa cocktail, for example. Food & Wine magazine noted that it claimed the top spot on the menu at the iconic Clyde Common restaurant in Portland’s retro Ace Hotel. Holding such a prime position speaks volumes about the cocktail’s masterful blend of flavors.

Clyde Common was, above all, a destination bar. For over a decade, Jeffrey Morgenthaler helmed its renowned cocktail program, creating signature drinks like the Figa and the Bourbon Renewal and pioneering the barrel-aged cocktail trend long before it became mainstream. His expertise earned the bar multiple James Beard Award nominations for Outstanding Bar Program while drawing in a loyal crowd of locals and tourists alike, cementing his reputation for cocktail innovation.

Unfortunately, I never had the chance to visit this iconic spot before it officially closed post-pandemic, but I’ve grown to love the Figa cocktail with its sweet, rich flavor—and I totally get why it was such a hit. If you’re a fig lover like me, this is the perfect fall cocktail, though it does require a bit of prep. My version of this drink offers two methods to create the star ingredient: fig-infused vodka, which takes about two days to perfect. Trust me, it’s worth every minute.

If you have a sous vide (a precision cooker), you can use it to infuse the vodka using that. But if not, don’t worry—just give yourself a couple of days to let the vodka fully absorb the fig flavors. I personally prefer the classic method: using a small mason jar, I let it sit on my windowsill and watch as the vodka transforms from clear to a deep caramel brown. If that feels a little too old-school for you, you can refrigerate the mixture instead—just keep in mind that the infusion might take a bit longer.

Infusion Tips

The ideal infusion time for vodka ranges from 2 to 5 days, depending on how bold you want the flavor to be. Personally, I find two days to be just right. During this time, make sure to shake the jar of fruit and vodka daily—you’ll notice the vodka gradually take on the fruit’s color. I recommend tasting it after two days and deciding if you’d like a stronger flavor by continuing the infusion. You can even go beyond five days for an even richer taste. While I’ve tried this recipe with both fresh and dried figs, I prefer using dried figs, as they create a deeper, more robust flavor and infuse faster.

Enjoy the essence of fall with this cocktail, a cozy blend of warmth and flavor perfect for any crisp autumn evening

Figa Cocktail

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Servings:

1

Prep:

10 minutes

Cook:

5 minutes

Wait:

48 hours

Total:

15 minutes

Ingredients:

• 2 ounces of homemade fig-infused vodka
• 1 1/2 ounce Earl Grey tea
• 2 ounces fresh tangerine juice
• Dried or fresh fig half, for garnish

Directions:

1. For the Fig-Infused Vodka: Combine equal parts dried figs and vodka in a vacuum-sealed bag and either sous vide at 170 degrees F for 48 hours or until figs start to become colorless. If you don't have a sous vide, combine equal parts dried figs and vodka and store in an airtight container on the counter or in the refrigerator for 2 days.
2. Place a good amount of ice in a cocktail shaker. Add the infused vodka, tea, and tangerine juice and, and shake vigorously. Strain into a coupe glass. Garnish with a dried or fresh fig wedge.