Black Fig Vodka Martini Cocktail Recipe

I couldn’t resist creating a Fig Vodka Cocktail that looks eerily black while layering fig and black currant flavors, and I even share my method for making your own black vodka at home.

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I still get a little thrill every time I shake up my Black Fig Vodka Martini. I wanted something that looks wrong in the prettiest way and this Black Martini Recipe does that, all eerie and glossy.

I used fig infused vodka and a splash of Crème de Cassis to get those layered dark fruit notes, and the color alone makes people lean closer. Saying it out loud as a Fig Vodka Cocktail almost feels theatrical, right?

I wont tell you how I made my black vodka here but if you like a moody sip this one will make you smile and maybe shiver.

Ingredients

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fresh black figs: good fibre, low protein, natural sugars; sweet jammy note, adds body
blackberries or currants: vitamin C, lots of fibre, tart-sweet, they deepen color
fresh lemon juice: vitamin C punch, bright sourness, cuts heavy sweet flavors
Crème de Cassis: sweet black currant liqueur, syrupy, adds dark fruit depth
vodka: neutral spirit, no carbs or protein, carries aromatics and warmth
sugar or simple syrup: straight carbs, makes it sweeter, balances lemon tartness
black sanding sugar or food color: all show, dramatic rim, zero nutrition

Ingredient Quantities

For the martini
- 2 oz fig infused vodka (black vodka works too)
- 1/2 oz Crème de Cassis (black currant liqueur)
- 1/2 oz fresh lemon juice
- 1/4 oz simple syrup
- Black sanding sugar or black gel food coloring, optional
- Fresh fig or a few blackberries for garnish

For homemade black fig vodka
- 1 (750 ml) bottle good quality vodka
- 6 to 8 ripe black figs, halved
- 1/2 cup fresh blackberries or black currants, optional
- 2 tablespoons granulated sugar or 2 oz simple syrup (to taste)
- Black gel food coloring, a few drops, optional for deeper color

How to Make this

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1. Make the infusion: put 6 to 8 halved ripe black figs and 1/2 cup blackberries or black currants if using into a clean 1 liter jar, add 2 tablespoons granulated sugar or 2 oz simple syrup, pour in the whole 750 ml bottle of vodka, add a few drops of black gel food coloring if you want a deeper color, seal the jar and give it a big shake.

2. Steep and taste: store the jar in a cool dark spot for 3 to 7 days, shake it once a day and taste after 48 hours. if the fig flavor is too weak leave it longer, if too sweet or strong dilute with plain vodka later.

3. Strain the vodka: when it tastes right pour the mixture through a fine mesh sieve into a bowl then filter through a coffee filter or cheesecloth to remove every little seed and sediment. transfer the clear black fig vodka to a bottle and chill.

4. Quick simple syrup (if you dont already have it): combine equal parts sugar and water in a small saucepan, heat just until the sugar dissolves, cool to room temp and refrigerate. you only need about 1/4 oz per cocktail but keep extra for other drinks.

5. Chill the glass: pop a martini glass in the freezer for a few minutes. if you want a rim, wet the edge with lemon and dip into black sanding sugar or brush a tiny bit of black gel food coloring around the rim.

6. Build the martini: in a cocktail shaker add 2 oz chilled fig infused vodka (or black vodka), 1/2 oz Crème de Cassis, 1/2 oz fresh lemon juice, and 1/4 oz simple syrup. fill the shaker with ice.

7. Shake and strain: shake very hard for 10 to 15 seconds until the shaker is frosty, then double strain into the chilled martini glass to keep it silky and clear.

8. Garnish and serve: float a thin slice of fresh fig or a few blackberries on top, or skewer one for drama. sip and adjust next time – more lemon if you want brighter, more cassis for deeper black currant notes.

Equipment Needed

1. 1 liter glass jar with tight lid for infusing, youll want it clear so you can watch the color
2. Fine mesh sieve for the first strain
3. Coffee filter or cheesecloth to catch every little seed and sediment
4. Funnel to pour the vodka back into a bottle without spills
5. Empty 750 ml bottle or airtight bottle for storing the finished vodka
6. Small saucepan for making quick simple syrup
7. Jigger or measuring spoons (2 oz, 1/2 oz, 1/4 oz)
8. Cocktail shaker plus a small fine strainer for double straining into the glass
9. Paring knife and small cutting board to halve figs and slice garnishes
10. Martini glass (chilled), ice, and a citrus juicer or reamer for fresh lemon juice

FAQ

Q: How long should I infuse the figs in vodka? A: Taste it after 24 hours, but most folks like 3 to 5 days for a nice fig flavor. If you want a stronger, jammy vibe leave it up to 7 days. Shake the jar once a day, then strain when it tastes right.

Q: Can I use store bought black vodka or regular vodka instead? A: Yep both work. Black vodka gives color right away, plain vodka with fresh figs gives truer fig flavor. If you need darker color add a few drops of black gel food coloring after straining.

Q: Should I shake or stir the martini? A: Shake it. There's lemon juice and simple syrup so shaking chills and mixes everything better, plus it adds a little texture. If you were doing just spirits skip the shake and stir gently.

Q: How long does homemade fig vodka keep? A: Strained and bottled it will keep months in a cool dark place, even longer in the fridge. If it smells off or is cloudy in a weird way toss it. No fridge needed but it helps the flavor stay fresh.

Q: Any tips to make the cocktail look extra dramatic? A: Rim the glass with black sanding sugar, use a fresh fig slice or a couple blackberries for garnish, or add a tiny drop of black gel color to deepen the hue. Remember looks dont always mean better taste.

Q: Can I make a non alcoholic version? A: Yes, use a non alcohol spirit or make a fig syrup with fresh figs and sugar then mix that with blackcurrant syrup for the cassis note, add lemon juice and a splash of sparkling water for body. It wont be identical but it's tasty.

Black Fig Vodka Martini Cocktail Recipe Substitutions and Variations

Fig infused vodka substitute
- Plain vodka plus 1/2 oz fig jam or fig syrup per cocktail. Shake hard so the jam breaks down, it gives the same fig note fast without waiting days.
Crème de Cassis substitute
- Crème de Mure or Chambord at the same 1/2 oz. Crème de Mure is closer in black fruit flavor. Chambord is sweeter and more raspberry, so you might like to use slightly less if you dont want it too sweet.
Fresh lemon juice substitute
- Fresh lime juice in equal measure. Grapefruit juice also works for a softer citrus note use about 3/4 oz grapefruit for each 1/2 oz lemon and taste as you go.
Simple syrup substitute
- Honey syrup made 1 to 1 by warming honey with water. Use the same amount as simple syrup. Agave nectar also works and is slightly sweeter so use a touch less.

Pro Tips

– Taste the infusion, not the clock. Start checking after 48 hours but dont freak out if you need 5 to 7 days. If it gets too strong or too sweet just dilute with plain vodka later, if its weak, leave it longer. Small sample sips every day save you from ruining a whole batch.

– Get it crystal clear. Do a two stage filter: pour off through a fine mesh then run it through a coffee filter or cheesecloth. For an extra clean finish chill the jar so solids settle first, then decant slowly. Seeds and pulp will make the vodka gritty, so be patient with the filtering.

– Balance over rules. Lemon juice brightens, simple syrup softens, cassis deepens. If the martini tastes flat add a little more lemon, if its too tart add a touch more syrup, if you want more dark fruit notes add cassis. Shake hard about 10 to 15 seconds until the shaker is frosty and double strain so the drink stays silky.

– Small touches make big impressions. Freeze a few blackberries on a skewer to chill without watering it down, or lightly brush the glass rim with lemon then dip in black sanding sugar for drama. If you want more complexity in the vodka try adding a split vanilla bean or a tiny piece of star anise during infusion but only a little, it can overpower the fig.

Black Fig Vodka Martini Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I couldn’t resist creating a Fig Vodka Cocktail that looks eerily black while layering fig and black currant flavors, and I even share my method for making your own black vodka at home.

Servings

servings

Calories

205

kcal

Equipment: 1. 1 liter glass jar with tight lid for infusing, youll want it clear so you can watch the color
2. Fine mesh sieve for the first strain
3. Coffee filter or cheesecloth to catch every little seed and sediment
4. Funnel to pour the vodka back into a bottle without spills
5. Empty 750 ml bottle or airtight bottle for storing the finished vodka
6. Small saucepan for making quick simple syrup
7. Jigger or measuring spoons (2 oz, 1/2 oz, 1/4 oz)
8. Cocktail shaker plus a small fine strainer for double straining into the glass
9. Paring knife and small cutting board to halve figs and slice garnishes
10. Martini glass (chilled), ice, and a citrus juicer or reamer for fresh lemon juice

Ingredients

For the martini
2 oz fig infused vodka (black vodka works too)
1/2 oz Crème de Cassis (black currant liqueur)
1/2 oz fresh lemon juice
1/4 oz simple syrup
Black sanding sugar or black gel food coloring, optional
Fresh fig or a few blackberries for garnish
For homemade black fig vodka
1 (750 ml) bottle good quality vodka
6 to 8 ripe black figs, halved
1/2 cup fresh blackberries or black currants, optional
2 tablespoons granulated sugar or 2 oz simple syrup (to taste)
Black gel food coloring, a few drops, optional for deeper color

Directions

Make the infusion: put 6 to 8 halved ripe black figs and 1/2 cup blackberries or black currants if using into a clean 1 liter jar, add 2 tablespoons granulated sugar or 2 oz simple syrup, pour in the whole 750 ml bottle of vodka, add a few drops of black gel food coloring if you want a deeper color, seal the jar and give it a big shake.
Steep and taste: store the jar in a cool dark spot for 3 to 7 days, shake it once a day and taste after 48 hours. if the fig flavor is too weak leave it longer, if too sweet or strong dilute with plain vodka later.
Strain the vodka: when it tastes right pour the mixture through a fine mesh sieve into a bowl then filter through a coffee filter or cheesecloth to remove every little seed and sediment. transfer the clear black fig vodka to a bottle and chill.
Quick simple syrup (if you dont already have it): combine equal parts sugar and water in a small saucepan, heat just until the sugar dissolves, cool to room temp and refrigerate. you only need about 1/4 oz per cocktail but keep extra for other drinks.
Chill the glass: pop a martini glass in the freezer for a few minutes. if you want a rim, wet the edge with lemon and dip into black sanding sugar or brush a tiny bit of black gel food coloring around the rim.
Build the martini: in a cocktail shaker add 2 oz chilled fig infused vodka (or black vodka), 1/2 oz Crème de Cassis, 1/2 oz fresh lemon juice, and 1/4 oz simple syrup. fill the shaker with ice.
Shake and strain: shake very hard for 10 to 15 seconds until the shaker is frosty, then double strain into the chilled martini glass to keep it silky and clear.
Garnish and serve: float a thin slice of fresh fig or a few blackberries on top, or skewer one for drama. sip and adjust next time – more lemon if you want brighter, more cassis for deeper black currant notes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.