Sponsored by Cointreau. The addition of black mission figs and pomegranate juice gives this otherwise classic margarita an autumnal twist. Black mission figs have a distinctly subtle flavor that’s almost like a mix of melon and berry, making them an ideal pair with the duo of citrus (fresh lime juice and orange liqueur) that balances this fresh-flavored cocktail.
For the fig-honey syrup: Combine the figs, 3/4 cup water, honey and salt in a medium saucepan. Bring to a boil over high heat, then reduce to medium heat. Cook, mashing the figs with a potato masher or whisk, until the mixture thickens and is deep purple, 3 to 5 minutes. Let cool completely.
Strain through a fine-mesh sieve set over a bowl, pressing on the solids to extract as much liquid as possible; discard the solids. Makes 5 to 6 1/2 ounces or enough for 6 to 8 cocktails (see Cook’s Note).
For the cocktail: Spread some salt in a small shallow bowl. Run 1 of the lime wheels around the rim of a rocks glass, then dip the rim into the salt to coat.
Add the tequila, lime juice, orange liqueur, fig-honey syrup and pomegranate juice to a cocktail shaker. Fill the shaker with ice and shake vigorously until mixed and chilled, 20 to 30 seconds. Fill the prepared glass with ice and strain the cocktail into it. Garnish with the remaining lime wheel and fig half, pierced on a cocktail pick. Serve immediately.
The remaining Fig-Honey Syrup can be refrigerated in an airtight container for up to 1 week.