The Getting Figgy It cocktail at the Italian-inspired restaurant Mileta in Lexington, KY, draws its inspiration from bar manager John Shelton’s childhood favorite: Fig Newtons. Leaning into his past and passions when building out Mileta’s cocktail program, Shelton created a balanced and well-rounded drink that’s a creative take on the classic Margarita and perfect for peak fig season sipping.
This cocktail uses all aspects of the fig, from fruit to stem. Made with a base of blanco tequila, lime juice, Fruitful Mission fig liqueur, and house-made, fig leaf-infused Cointreau, the fig leaf provides a flavor reminiscent of coconut, creating a slightly nutty profile that pairs beautifully with all the other ingredients.
Getting Figgy With It
Ingredients
- 1 ½ oz. Blanco tequila
- ¾ oz. Lime juice
- 1 ½ oz. Fig leaf-infused Cointreau*
- ¼ oz. Fruitful Mission fig liqueur
Instructions
- Combine all ingredients and, shake with ice.
- Strain into a rocks glass filled with ice.
- Garnish with figs and a pick and dried lime wheel.
- Salt rim is optional, but highly suggested.
Notes
*For Fig leaf-infused Cointreau
Combine 5 grams of dried fig leaves for every 100 ml. of Cointreau used. Leave the mix in a covered container for two days at room temperature to infuse. Once infused, strain out the solids with a fine strainer or coffee filter. (Can substitute ¼ oz. Cointreau and ¼ oz. coconut rum if unable to use fig leaves.) John Shelton, bar manager at Mileta in Lexington, KY, created this recipe.
Combine 5 grams of dried fig leaves for every 100 ml. of Cointreau used. Leave the mix in a covered container for two days at room temperature to infuse. Once infused, strain out the solids with a fine strainer or coffee filter. (Can substitute ¼ oz. Cointreau and ¼ oz. coconut rum if unable to use fig leaves.) John Shelton, bar manager at Mileta in Lexington, KY, created this recipe.
