Mauresque Cocktail

By Rosie Schaap

Mauresque Cocktail
Johnny Miller for The New York Times; Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Rating
4(34)
Notes
Read community notes

Orgeat (pronounced OR-zhat) was once made with barley, but now almond dominates. Depending on which brand you buy, you may also pick up hints of orange or rosewater. A little of this lovely, sweet syrup goes a long way, and it's an essential component in this French aperitif.

Featured in: Pastis and Ouzo: The Soccer of Liquors

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Ingredients

  • 2ounces pastis
  • 1ounce orgeat syrup
  • Chilled or sparkling water, as you prefer.
Ingredient Substitution Guide

Preparation

  1. Step 1

    Chill a highball or Collins glass well. Add ice, give it a good stir and dump out the ice.

  2. Step 2

    Add pastis and orgeat syrup.

  3. Step 3

    Fill to top with club soda or water.

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4 out of 5
34 user ratings
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Cooking Notes

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Nathanimal

This is also known as a "Momisette" which, in French, means "Tiny Mummy." Drink your tiny mummy.

Steve D.

Ricard for the pastis, and topped off with seltzer. So refreshing. Great as an aperitif before oysters.

Ranjit

I believe this is more traditionally served with 1 oz Pastis to 3/4 to 1 oz Orgeat, followed by 4-5 oz of still or sparkling water, to taste. 2 oz of Pastis is unbalanced.

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