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.

Thanks to Carey Jones and John McCarthy of Food & Wine

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