“Margaritas aren’t just for Summer and Cinco [de Mayo], especially with seasonal ingredients to keep them feeling of-the-moment. With the leaves changing and the weather cooling down we love these yummy Fresh Fig Margaritas. Reach for firm and not too tender figs all the way through October for peak seasonality!” – Jacki Strum, founder of ThirstyNest, the first ever wine and spirits registry.

Fresh Fig Margarita

Fig Syrup:
8 fresh figs
1/2 teaspoon dried lavender buds
1/2 cup granulated sugar

Fig Margarita:
Turbinado sugar
5 mint leaves
2 oz fig syrup
1 1/2 oz lime juice
1/2 oz triple sec
2 oz tequila


Cut the figs into quarters. Add the cut figs, lavender, and sugar together in a bowl. Muddle well. Cover tightly and leave in the refrigerator for at least 3 hours, preferably overnight for the best results. Strain the mixture through a fine mesh strainer, pressing down as much as possible to get every bit of liquid. Add honey to a plate and a mixture of turbinado sugar and salt to another. Dip the mouth of your cocktail glass into the honey and then the sugar/salt mixutre. In a cocktail shaker, muddle the mint leaves with the fig syrup, lime juice, triple sec, and tequila. Add a few ice cubes and shake vigorously. Fill your cocktail glass with ice and strain the drink into the glass.