Mauresque
Pastis softened with almond syrup and lengthened with water. It turns cloudy the instant the water hits, which is most of the pleasure of it.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| Pastis | 1 oz3 cl1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Orgeat syrup | ⅜ oz1 cl½ oz15 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Water | to top |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz3 cl.
Rescaled to your 2 oz60 ml pour. Written around 1 oz3 cl.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz3 cl.
Rescaled to your 3 oz90 ml pour. Written around 1 oz3 cl.
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Preparations
Preheat the oven to 400 F. Place 2 cups of almonds on a baking sheet, place them in the oven, and toast until they are fragrant, about 5 minutes. Remove the almonds from the oven and let them cool completely. Place the almonds in a food processor and pulse until they are a coarse meal. Set the almonds aside. Place 1 cup Demerara Syrup in a saucepan and warm it over medium heat. Add the almond meal and stir to combine. Remove the pan from heat and let the mixture steep until it has cooled completely. Strain through cheesecloth before using or storing.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Pour the pastis into a collins glass.
- Add the orgeat and stir it through.
- Top with cold water and watch it turn cloudy.
- Add the ice last, or the syrup and the pastis will not mix properly.
Recipe data: TheCocktailDB (opens in a new tab)
Mixology by Whiphttps://mixologybywhip.com/recipes/mauresque
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