Mauresque Cocktail

By Rosie Schaap

Mauresque Cocktail
Johnny Miller for The New York Times; Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Rating
4(37)
Comments
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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
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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.

Ratings

4 out of 5
37 user ratings
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Comments

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.

Steve D.

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

ikcw

Made this with absinthe because that is what we had - and we’ve seen absinthe suggested in other Mauresque recipes. Refreshing and delicious and a great complement to a slightly spicy dinner. BTW - first time we heard of this cocktail was while watching White Lotus - haha!

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.

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