Marrakesh, Morocco: and a tale of a fig infused cocktail

What challenging, exciting, well-lived day doesn't call for a beautiful cocktail at the end of it? At Peacock Pavilions, we like to forage in our own back yard -- a sprig of mint from the garden, a bright pink flower floating delicately, a zest of a lemon plucked fresh from the tree. Some flavors are available all year round, others come for only a moment, disappearing before I can ever get my fill.

Peacock Pavilions- Marrakech Morocco, specialty cocktail made with local ingredients
Peacock Pavilions- Marrakech Morocco, specialty cocktail made with local ingredients

Figs are one of these momentary pleasures. With a season that lasts only a few weeks a year, I can't ever seem to get enough. Now that our fig trees are full, I'm making all things figs at Peacock Pavilions!  Fig salad, fig and vanilla jam, fig and brie crostini, a whole one, popped straight into my mouth. But thinking forward to winter, I'm also making fig infused vodka, so I can enjoy cocktails that are a subtle nod to the sweet summer fig I will so miss. Add a squeeze of lemon, crushed ice, a spoonful of honey and some sparkling wine– voila, cocktail hour awaits! 

Peacock Pavilions- Marrakech Morocco, handcrafted cocktail made with local ingredients

Cocktail Hour: Fig, Vanilla Bean and Cardamom Infused Vodka

  • 1 liter bottle of vodka
  • 1 lb of fresh organic figs, stems removed and cut into quarters
  • 2 organic vanilla beans, split
  • 1-2 tablespoons dried cardamom pods
  • You’ll need two 1 quart jars, a large pitcher, 1 liter bottle, etc.

Add all of the ingredients to a glass jar, pitcher or bottle. Let sit in the fridge for at least 1 week. Strain out the figs, vanilla beans, cardamom pods, etc and add back to the jar or bottle. You can also use vanilla vodka instead of infusing with vanilla beans. Enjoy as is on the rocks or in cocktails!

(Recipe from Tasty Yummies)