Mauresque
재료
- Ricard 3 cl
- Orgeat syrup 1 cl
- Water Full Glass
조리법
1 - Pour the Ricard (or pastis) 2 - Pour the orgeat syrup 3 - Finally pour the water and add ice cubes at your convenience. Add the ice cubes at the end, otherwise the syrup and pastis do not mix well.
모레스크는 리카르 파스티스(또는 어떤 파스티스)와 오르쟈 시럽, 차가운 물을 결합하여 앤아이즈 스피릿을 호박색에서 불투명한 진주 흰색으로 변환시키는 루쉬 효과라고 불리는 반응으로 클래식 프랑스 프로방스 음료입니다. 오르쟈는 아몬드 달콤함과 크리미한 바디를 아니스 포워드 파스티스에 더합니다. 파스티스와 물 의식의 전통적인 마르세유 변형 중 하나입니다.
History & Origins
The Mauresque — meaning 'Moorish' in French — is one of several traditional pastis-based drinks from Marseille and Provence that add flavored syrups to pastis and water. The practice of mixing pastis with grenadine, mint, or orgeat dates to the mid-20th century as a way to soften the strong anise character of the spirit. Mauresque refers specifically to the North African and Moorish influences on Provençal culture.
Tasting Notes
Aroma: Strong anise and fennel from the pastis with a sweet almond note from the orgeat, intensified by the louche transformation upon water addition. Palate: Herbal and anise-dominant with creamy almond sweetness, medium body, and a refreshing cold water dilution. Finish: Long, cooling, and anise-forward with a lingering almond sweetness.
Pro Tip
Always add the water last — and never ice first, as it prevents the syrup and pastis from properly mixing before dilution occurs.
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