As a kid, my mother would whip up this treat for me whenever we had fresh figs on hand. Over the years, it’s come to be the first thing I think of whenever I think of figs.

We’d cut them in half, cover the inside with honey and cook them in a frypan until slightly brown. We’d then sprinkle them with salt and eat them dipped in a mixture of ricotta cheese, cinnamon and honey. A sweet fix, but also a healthy snack.

I’ve taken those toasted figs, and my childhood memory of them, and put them into this cocktail that I once made for my mum – she loved it.

Place 1/4 cup (60ml) gin (I used whisky to make it for Mum, because she enjoyed it that way, but gin or brandy are equally delicious), 11/2 tbs lemon juice, 2 tsp sugar syrup, 1 eggwhite and one half of a honey-and-salt-toasted fig in a cocktail shaker. Top with ice and shake, then strain into a glass, discarding ice. Return fig mixture to shaker and shake again to really emulsify. Strain into a clean glass, top up with soda water and give your mum a call.

Store and select
Select figs that feel tender without bruising or soft patches. Store chilled on a plate or tray lined with paper towel for up to 2 days.

Go with
Fresh cheeses, mint, sweet wines, chocolate, almonds, prosciutto, basil.

Find our recipe for figs with burrata and prosciutto here.