Mary’s Fig Negroni Recipe

Combine 2 cups gin and 6 quartered dried figs in a clean, airtight jar (at least 1-quart capacity). Press figs down so they are submerged in gin.

Seal the jar and store at room temperature away from direct sunlight for 24 hours for a light infusion. For a slightly stronger fig character, infuse up to 48 hours. Do not exceed 72 hours to avoid overly sweet or vegetal notes.

After infusion, strain the gin through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Press gently on solids to extract liquid but avoid forcing pulp through the filter. Label and chill the finished fig-infused gin until ready to use.

Prepare glass and tools

Place a mixing glass or cocktail shaker on your work surface. Have a julep strainer or Hawthorne strainer and a rocks glass ready.

Add 1 oz fig-infused gin, 1 oz sloe gin and 1 oz Carpano Antica sweet vermouth into the mixing glass.

Add 4 dashes of Berto Bitter (or aromatic bitters) to the mixing glass.

Fill the mixing glass with approximately 8 ice cubes (enough to chill and dilute properly).

Stir gently with a bar spoon for 20–30 seconds until the mixture is well chilled (surface of the mixing glass should feel very cold) and the ice has produced light dilution — about 25–30% increase in volume of liquid from melting is typical for an Old-Fashioned style stir.

Strain the cocktail into a rocks glass over one large ice cube or a fresh handful of ice, depending on preference.

Express an orange peel over the drink by holding it with the outside facing down and giving it a firm squeeze to spray the oils across the surface; rub the peel around the glass rim and drop it into the drink.

Optionally garnish with a thin fresh fig slice on top or skewered on the rim for presentation.

Serve immediately. The Mary’s Fig Negroni is best enjoyed chilled and sipped slowly to appreciate the layered fig, sloe fruit, bitter, and sweet-wormwood notes.