Barbary Fig Margarita

Barbary Fig Margarita


100mL (1/2 cup) tequila
50mL (1/4 cup) triple sec
50mL (1/4 cup) Barbary fig syrup
Juice of 1 lime, plus wedges to garnish
Fine sea salt or caster sugar to garnish

Barbary fig syrup:

1kg Barbary figs, or prickly pears
800g (4 cups) caster sugar
Juice of 2 lemons


Barbary fig syrup:

Place the whole figs in a saucepan, cover with water and bring to a boil, then simmer very gently for 20 minutes. Mash the fruit well with a potato masher, or blitz to a puree in the food processor.

Pass through a fine mesh sieve into a jug, then strain again through a muslin cheesecloth into a jug or bowl. It should be a thin juice.

Measure the amount of juice and pour into a saucepan. Add an equal amount of caster sugar and warm gently over a medium heat to dissolve the sugar, then simmer for 10 minutes until it is a syrupy consistency.

Add lemon juice a little at a time to taste, then allow to cool. Pour into a sterilised bottle or jar, this will keep in the fridge for several months and will make more than you need.

To make the margaritas, fill a cocktail shaker with ice and add the tequila, triple sec, syrup and lime juice and shake well.

Run a lime wedge around the edge of two cocktail glasses and dip the rims in salt or sugar. Strain the margarita into the glasses and serve.

Credits: This is an edited extract from Andalusia, by Jose Pizarro, published by Hardie Grant Gooks $49.99 and is available in stores nationally.

Photo Credits: Photographer: © Emma Lee 2019

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