Recipe from Charlie Hodge of the Clyde Common in the Ace Hotel in Portland, Oregon – located in Martha Stewart living magazine.



  • 24 ounces fig vodka (directions)
  • 12 ounces chilled Earl Grey (purchase USA or AU) tea (alternate suggestion: Lady Devotea lavender earl grey purchase USA or AU)
  • 18 ounces tangerine juice
  • ice
  • fresh fig wedges for garnish


  1. Combine the fig vodka, Earl Grey tea and tangerine juice, stirring well.
  2. Cover and chill until ready to serve
  3. To serve, stir and strain over ice. Garnish with fig wedges and/or thin slices of tangerine floating on top

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