The Moroccan

The Moroccan was the perfect cocktail to kick off last weekend’s Moroccan dinner party, an orangey, sweet elixir with hints of coriander seed. So good I’ve been dreaming of it all week and couldn’t resist kicking off this Saturday night with a revisit.


The Moroccan

For the coriander simple syrup (makes plenty to jar and save)
1 cup water
1 cup honey
3 Tablespoon coriander seeds
For the drink
60ml Cointreau
60ml dry vermouth
30ml coriander simple syrup
5-6 dashes of blood orange bitters

1. Heat the water, honey and coriander seeds over medium heat until it begins to boil. Cover and refrigerate for at least one hour or longer; the longer it sits, the stronger the flavor. Drain the liquid from seeds and set aside.
2. To mix the drink, combine all ingredients (including the simple syrup, but not the seeds) over ice in a cocktail shaker. Shake and pour over ice.

I found this fabulous recipe here.


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