Minty at Home: Making Cocktails with Fresh Fruit

Mezcal with figs – FigMINT of My Imagination

With the hot weather lately, I’ve wanted refreshing drinks. This often means fresh fruit drinks. I’ve experimented with strawberries inspired by a coffee negroni but sometimes I just muddle fruit into a spirit of choice.


The drink above uses mezcal and some very ripe figs and mint.

FigMINT of My Imagination

  • 2 oz of mezcal
  • 1 oz orange curacao
  • 2 ripe figs (reserve a slice for garnish)
  • 6 big mint leaves (reserve 2 leaves for garnish)


Muddle 3 or 4 mint leaves and the figs with both mezcal and orange liqueur. I used Los Vecinos mezcal and Grand Marnier. Add ice and shake until chilled- about 30-40 seconds. Strain into a coupe. Now you could double strain but I liked seeing the fig seeds.

Garnish with a slice of fig. The fruit will be too soft to add to the rim of the coupe so I used a pick.


Rye with pears- Rye Not?

Rye Not

  • 2 oz of rye whiskey
  • 1 oz Amaro Meletti
  • 1 small ripe pear or half of a larger one (reserve a slice for garnish)
  • One large Thai basil or shiso leaf for garnish (optional)


Like the FigMINT, I go pretty boozy with this drink. Muddle the ripe pear with both the rye (I use an highproof called Rittenhouse) and Amaro Meletti in a glass or shaker. Add ice and shake until cold. I did double strain this one as the pear was pretty thick. The garnish are small chunks arranged on a cocktail pick. I also added a shiso leaf for variety.

Rum with kiwi – kiwi mojito

Kiwi mojito

  • 2 oz rum
  • .5 oz Giffard pamplemousse
  • .75 oz lime juice
  • club soda
  • 5 big leaves of mint + 1 sprig of mint for garnish
  • 1 kiwi (reserve slice for garnish)

Unlike the other two drinks above, I based this one on a mojito and added in some kiwi.

Building your mixing glass with the rum (I used Privateer silver), lime juice and mint. Add in the kiwi, reserving a slice for the garnish. You could leave the skin on if you like or remove. If left on, the drink will be slightly bitter. Muddle lightly so the mint doesn’t become too bitter. Add the Giffard pamplemousse liqueur and ice. Shake for about 30-40 seconds.



Now your decision is to strain into a glass or not. You can do a dirty dump and pour everything into a highball glass. Top with club soda and garnish with mint and a slice of kiwi. If the kiwi isn’t too ripe, you can hang the fruit off the glass.

the full polish

Or double strain into a highball with fresh ice. Top with club soda. Garnish with a slice of kiwi and a sprig of mint. This one will be a little less boozy than the other since it’s cut more with club soda.

Now which one is the instagram ready drink? The strained or full glory? Some view the strained one as the pretty one while the others think the one with the fruit showing is the pretty one. Either way, it’s easier to drink without all the ingredients in the glass!


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