This recipe was first published as part of our trend feature on Sous Vide Cocktails.
The drink is a variation on a Tommy’s Margarita. I wanted to get the fresh flavour of the thyme without cooking it into a stew or getting a bitter alcoholic extraction, as well as the richness of the dried figs that would otherwise need a long, hot cook.
60ml Fig and thyme tequila*
20ml Fresh lime juice
Shake and strain over rocks. Garnish with dehydrated fig (from the sous vide or 1/2 a dry fig) and a sprig of fresh thyme.
* For 1 litre: 750ml reposado tequila; 225ml agave syrup; 40g fresh thyme (washed); 10 big dried figs, chopped into quarters. Put all the ingredients into a sous vide bag and seal. Cook sous vide for 60 minutes at 60C. Strain and bottle (or re-seal in a sous vide bag). Keeps for two weeks if refrigerated.
