Marrakesh Express
A sophisticated cocktail that combines smoky mezcal with sweet pomegranate juice, brightened with lemon and enhanced with exotic North African flavors of harissa and rose water. Topped with a delicate foam and garnished with pomegranate seeds, pink peppercorns, and flaky salt.
Ingredients
- •1½ ounces mezcal
- •1½ ounces pomegranate juice
- •¾ ounce lemon juice
- •¾ ounce simple syrup
- •¾ teaspoon harissa paste
- •¾ teaspoon rose water
- •½ tablespoon aquafaba
- •1 pinch pomegranate seeds
- •1 pinch pink peppercorns
- •1 pinch flaky salt
- •smoked
- •Maldon
- •garnish
Cooking Instructions
- 1.
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.
2 min
- 2.
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.
5 min