A Mauresque Cocktail is an easy, simple-to-prepare drink that is exceptional choice for cocktail parties and an appeal to every kind of drinker. Traditionally, it is served in an old-fashioned cocktail glass over ice cubes. Mauresque Cocktail is most commonly prepared with Orgeat Syrup and Pastis. The sweet flavor of the cocktail is because of the Orgeat Syrup, which is a perfect blend of sugar, almonds, orange flower water and rose water. Pastis, on the other hand, is an anise-flavored liqueur that contains alcoholic ingredients.
This original and delicious recipe of the Mauresque Cocktail with distinct aniseed and almond flavors will have your guests thirsting for more at your next get-together or party. However, it makes just one cocktail, though it is can easily doubled if you want to make the drink for large group.
Read the simple steps given below and make your own Mauresque Cocktail, which is a pleasant long and refreshing drink.
Preparation Time: 5 minutes
Serving Size: 1
Utensils: Cocktail Shaker, Old-fashioned Cocktail Glass, Cocktail Strainer
- (30 ml) Pastis
- (10 ml) Orgeat Syrup
- Ice Cubes
- Fruit Wedge for Garnishing – up to you (optional)
Put the ice into the shaker
Put some ice cubes into the cocktail shaker to make a properly chilled Mauresque Cocktail.
Add the liquid ingredients
Next you will add in 30 ml of Pastis and 10 ml of Orgreat syrup to make a Mauresque Cocktail.
Note: Pour both ingredients carefully, measuring by using a jigger or shot glass.
Secure the cocktail shaker's lid and shake
After placing the ice cubes and liquors in the cocktail shaker, mix the Mauresque Cocktail by shaking for approximately 10 to 15 seconds.
Note: Make sure to shake carefully to make the drink lathered up and light.
Pour the liquid into an old-fashioned cocktail glass
Now, gently remove the lid of the cocktail shaker, lid, leaving the strainer intact. Strain the Mauresque Cocktail into the glass.
Garnish the cocktail, if you like
Garnish your Mauresque Cocktail with a fresh fruit wedge or simply place some mint leaves at the top. Serve.