MARRAKESH EXPRESS (MEZCAL AND POMEGRANATE COCKTAIL) RECIPE

Marrakesh Express (Mezcal and Pomegranate Cocktail) Recipe image

Provided by Maggie Hoffman

Number Of Ingredients 8

1 1/2 ounces mezcal
1 1/2 ounces pomegranate juice (fresh preferred)
3/4 ounce lemon juice
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

Steps:

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.
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.