Tears of Joy

Menu PartBeverage
Tears of Joy

Beverage director Luca Delogu

TUR Kitchen

Coral Gables, Fla.

This drink requires several days of steeping, but it makes for a very impressive presentation and satisfying sipping for guests at TUR Kitchen in Florida. Once the “joy” nectar fig infusion is prepared ahead, the execution is quick and easy.



Joy nectar

2 liters water

1 lb. fresh figs

6 oz. blood orange peel

6 oz. lemon peel

2 oz. lemongrass

2 oz. fresh gingerroot

6 oz. agave


6 green grapes

3 mint leaves

1 lemon wedge

3 oz. joy nectar

Fresh figs or green grapes, for garnish


  1. For fig-infused joy nectar, in large saucepan, heat water to simmering (211 F.), just below boiling point. Remove from heat and add figs, orange and lemon peel, ginger and agave.
  2. Transfer to glass container; cover and refrigerate for three days. Strain.
  3. For mocktail, in metal shaker cup, muddle grapes with mint leaves and lemon wedge. Add 3 ounces strained joy nectar and ice; shake to blend.
  4. Double strain mixture over fresh ice in a double or old-fashioned glass. Garnish with fresh figs or a skewer of green grapes.

Photo courtesy of TUR Kitchen


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