FIG-POMEGRANATE SOUR

When we think about Mediterranean fruit, figs immediately come to mind, but pomegranate isn’t far behind. The two fruits go really well together, and since you can buy 100 percent pomegranate juice at any store (POM works great), it makes cocktails that much easier. Adding an egg white gives this drink a light silkiness; a grating of fresh cinnamon, another Moroccan accent. Don’t skip it.

1 ½ oz Mahia
1 1/2 oz of pomegranate juice
1/4 oz freshly squeezed lemon juice
1/2 oz honey syrup (that’s honey cut 1:1 with hot water)
1 egg white
orange bitters
Angostura bitters
cinnamon stick
fig (for garnish)

In a cocktail shaker without ice, combine Mahia, pomegranate juice, lemon juice, and honey syrup. Add an egg white, a dash of orange bitters, and a dash of Angostura bitters. Shake all that up without ice — the “dry shake,” to fluff up the egg white — then add ice and shake again. Strain into a chilled cocktail glass and garnish with 1/2 a fig and a fresh grating of cinnamon.

FIG, MINT & LIME

We could’ve called this a “Moroccan Mojito,” but we restrained ourselves. Regardless, Mahia’s fig and anise come alive with fresh mint, and a little fresh lime and club soda take it into super-refreshing territory. If you’re paying attention, white spirit + lime + sugar + club soda is a mojito… but this version is even more vibrant than the original.

1 ½ oz Mahia
1/2 oz simple syrup
10 mint leaves + 1 bouquet of mint leaves
1/2 oz lime juice
2 oz club soda
3 lime wheels

To an empty cocktail shaker, add 10 mint leaves and simple syrup. Gently press on the mint leaves. Add ice, along with Mahia and 1/2 ounce of lime juice. Shake all that up until well-chilled, and strain into a tall glass with fresh ice. Top with 2 ounces of club soda. Garnish with a straw, 3 lime wheels, and a big bouquet of mint.