Updated November 2015
THE CHOCOLATE FIG MARTINI
in collaboration with Pollen Ranch
Recently I was enjoying a tweetchat at HGEATs sponsored by The Hungry Goddess and got hooked up with Pollen Ranch. They sent me some of their products to play with for making martinis, which makes me happy because I love swag and I love making martinis with them!
Pollen Ranch sent me a bag of their Calming Spice Tea, a package of their FREAKIN' DELISH Shortbread Cookies (which may never make it to a martini!), A bar of their Fig Fennel & Almond Chocolate (which also came close to never making it into a martini) and a tin of their Spicy Fennel Sea Salt.
I just happened to have several bags of dried figs in my cupboard so I decided to go with the chocolate fig bar first and here is what I came up with:
THE CHOCOLATE FIG MARTINI
(You might need to plan ahead a bit for this one)
1 Oz. Fig Liqueur*
1/2 Oz. Dark Creme de Cacao
1/2 Oz. Heavy Cream
1/8+ Tsp. Pollen Ranch Spicy Fennel Sea Salt
1 Pollen Ranch Theo Fig Fennel & Almond Chocolate Bar
1/4 Cup. Dried Fig Pieces
TO MAKE THE FIG LIQUEUR:
*First you must make the fig liqueur. Yes, you can buy Fig Liqueur and there are 3 that I'm aware of: Edmond Briottet Creme de Figue, Briottet Creme de Figue and Boukha Fig Liqueur, but if you can make if for less than upwards of $30 a bottle why wouldn't you? The easiest way to do this is to get 8 ounces of dried figs and infuse these into vodka. I added about 1/8 a cup of sugar to mine but dried figs are very sweet so it's not necessary. You can get the instructions for making vodka infusions at TheMartiniDiva.Com's Fun page article "How to Make Flavor Infused Vodka". You will need at least a week to infuse the fig liqueur.
TO MAKE THE CHOCOLATE FIG CANDY:
Next you are going to make a chocolate fig candy by melting the Pollen Ranch chocolate bar, dropping in the 1/4 cup (+/-) of dried fig pieces, then spooning the mixture into candy molds. This will be your garnish. I placed my chocolate onto the tines of a cocktail fork and used this to stir my martini occasionally, adding a little more a deep chocolate flavor. I then had a nice little chocolate tidbit to pop in my mouth after I finished the martini!
TO MAKE THE MARTINI:
Prepare your martini glass by dipping first in some of the Creme de Cacao then into the cocoa powder and chill this in the freezer. Then pour the Fig Liqueur and the Dark Creme de Cacao over a cup of ice in a cocktail shaker, add the 1/4 Tsp of Pollen Ranch Spicy Fennel Sea Salt and shake until well chilled. Pour this almost to the top of a chilled martini glass then slowly drizzle the heavy cream over the top for a marbled effect. Sprinkle on a bit more of the Spicy Fennel Sea Salt and sit back and enjoy!
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