Marrakesh Express
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 1/2 ounces mezcal
- 3/4 ounce lemon juice
- 1 1/2 ounces pomegranate juice (fresh preferred)
- 3/4 ounce 1:1 simple syrup (recipe follows)
- 1/2 to 1 teaspoon harissa paste (such as dea), depending on how spicy you want it
- 3/4 teaspoon rose water
- splash aquafaba or egg white
- pinch each pomegranate seeds, cracked pink peppercorns, and flaky salt (black, smoked, or maldon), to garnish
Preparation Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt. Simple Syrup: It's Simple For 1:1 simple syrup, add equal parts sugar and hot water in a resealable mason jar. Seal and shake vigorously, until sugar is dissolved. Let cool before using and store for up to several weeks in the fridge. From The One-Bottle Cocktail © 2018 by Maggie Hoffman. Published by Ten Speed Press. Buy the full book from Amazon.
Preparation Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt. Simple Syrup: It's Simple For 1:1 simple syrup, add equal parts sugar and hot water in a resealable mason jar. Seal and shake vigorously, until sugar is dissolved. Let cool before using and store for up to several weeks in the fridge. From The One-Bottle Cocktail © 2018 by Maggie Hoffman. Published by Ten Speed Press. Buy the full book from Amazon.
