Nothing says party like a margarita. The poached fig margarita served at Marc Forgione’s New York City restaurant, American Cut, takes a traditional margarita and transforms it into a low-tail libation that focuses on flavors of dried orange and poached fig. It calls for just a touch of tequila, so the alcohol is low without compromising the flavor or fun of a margarita.
At American Cut, Forgione poaches his figs in Pedro Ximénez and adds them to Milagro reposado and garnishes with dried orange. In our version, we reduced the tequila count by half and added a splash of fresh orange juice. The addition of the poaching liquid brings an intense flavor to the drink.
To poach, boil figs in a large saucepan with ½ cup of orange juice and 2 ounces tequila. Bring to a simmer over medium-low heat and cook uncovered for 10 minutes until the liquid is reduced by one-third. Remove figs with a slotted spoon and reserve the liquid for the cocktail
2 ounces Milagro reposado
1 ounce Citrus (Lime/Lemon equal parts)
½ ounce Simple Syrup (sugar water)
½ ounce Poached Fig Jam
1-inch ice cubes
Combine all ingredients in a shaker.
Strain over ice and serve in Collins glass.