Martini Del Fico Recipe

Prepare infusion

Combine 2 cups vodka, 6 halved ripe figs, and 1 tablespoon sugar in a clean, airtight glass jar. Gently muddle the figs in the jar to release juices and dissolve the sugar slightly.

Seal the jar and store in a cool, dark place for 48 hours, shaking once or twice daily. Taste after 24 hours; if fig flavor is mild, continue to 48 hours but do not exceed 72 hours to avoid overly heavy vegetal notes.

Strain the infused vodka through a fine mesh sieve lined with cheesecloth into a clean container. Press gently on the solids to extract liquid, then discard solids. Chill the infused vodka before mixing cocktails. Yield: about 2 cups (16 oz).

Chill a martini or coupe glass (place in freezer or fill with ice water while mixing).

Fill a mixing glass or cocktail shaker with 1 cup ice.

Add 3 oz chilled fig-infused vodka, 0.5 oz dry vermouth, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup to the shaker or mixing glass.

Stir (preferred for a clear martini) for 20–30 seconds until well chilled and slightly diluted. If you prefer a slightly frothier, colder martini, shake vigorously for 10–12 seconds.

Discard ice/water from the chilled glass. Strain the cocktail into the chilled martini/coupe glass using a fine strainer.

Garnish with a fresh fig slice or half perched on the rim. Optionally express a lemon twist over the drink and drop it in for a bright aromatic top note.

Serve immediately.