Fig leaf martini

A vibrant take on a classic martini from Lukas Lewandowski, founder of Casa Lawa. You can also batch this cocktail, and store it in the freezer to save time when your guests arrive.

Fig leaves give off an almost tropical coconut-like flavour, adding a fragrant sweetness to this most-loved cocktail. A 5:3 ratio of gin to white vermouth also makes this an easier entry point for anyone who finds the classic dry martini a little hard-hitting. To give the gin time to infuse with the fig leaves, we recommend you start at least 24h ahead of when you want to serve the cocktail.

Here's the method:

• First, wash and dry your fig leaves, then feed three of them through the neck of a bottle of good quality gin. Put the cap back on and leave for at least 24h to infuse. Give it a shake from time to time. Your gin should turn a wonderful green colour. 

• Next, if you’re making the fig leaf oil, take 30g of fig leaves (between 3-5), and blanch them in boiling water for 20 seconds, before plunging straight into iced water. Wring them out and dry them as much as possible, then blend them with 150ml of Greek extra virgin olive oil. Pass the oil through a muslin, and store in the fridge in a glass jar or small bottle with a lid. Take it out an hour or so before you intend to use it, so that it fully liquifies. 

• For each cocktail, add 50ml gin, and 30ml white vermouth to a shaker with ice. Shake well, then strain into ice cold glasses. Top with a few drops of fig leaf oil, or simple Greek olive oil. Serve immediately. 

• If pre-batching, mix the infused gin and the vermouth together at a ratio of 5:3, and store in the freezer for up to 2 months. Do not add the olive oil at the batching stage. If making cocktails to order, be sure to take your fig leaf gin straight from the freezer, and the vermouth from the fridge.