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Moroccan Cocktail???

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My family and I are taking a Moroccan cooking class tomorrow night. I am looking for a simple cocktail that I can make ahead and bring to class in a thermos.
Ideas?

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  1. Seriously, Mint tea.

    While alcohol is legal as per the government, it is illegal by Islamic religious law. Morocco is 99% Muslim. They do have a few brands of beer and wine, but use in public is at the best frowned upon, at worst illegal depending where you are. There are hotel bars, and clubs for drinking. Stores that sell alcohol tend to keep it locked up in secure cases.

    2 Replies
    1. re: JMF

      I've been to Morocco. I know about the Muslim prohibition on alcohol. I know that Moroccans refer to mint tea as Moroccan whiskey. All I asked was for a suggestion of what cocktail might go well with Moroccan cuisine.
      Lighten up, Chowhounders.

      1. re: JMF

        Well,
        At Rick's in Casablanca, they sure drank a lot.

      2. Since it's a cooking class and not travel, if it won't offend anyone in class's ethics, I would either do a Syrocco Zenata wine (hooray for Moroccan grapes!) or this Moroccan Mojito (from Bon Appetit 4/26)
        http://everythingandnothing.typepad.c...

        1 Reply
        1. re: pinehurst

          Great idea. I just bought some cardamon and am going to crush them and add to simple syrup.

        2. Is this a cooking class in a restaurant? in someone's home? through a college extension/adult ed. program?

          Granted, it's a class and not travel, but -- unless this is a groups of friends with whom you regularly cook with -- the concept of bringing alcohol to a class where you're supposed to be learning something strikes me as a bit odd . . . and your family is coming? What are you bringing for your under-21children? Are you bringing enough cocktails to share for everyone? Or are you just bringing it for yourself because the cooking class is your partner's idea and you could really care less about it, but want a cocktail to see you through? ;^)

          I don't know. The thought just seems odd to me, but feel free to completely ignore this entire post . . .

          1 Reply
          1. re: zin1953

            Oh please lighten up. It is a cooking school that asks students (over 21) to bring their own beverages and offers a discount at a neighboring wine store.
            All I wanted was advice - not lectures on Muslim culture (been to Morocco) or questions about the ethics of bringing cocktails.

          2. You could easily riff off of established Cocktails by subbing in some Moroccan Flavors e.g.
            Sazerac with Cinnamon Bitters
            Martini garnish with Preserved Lemon and Olive
            Moscow Mule with Cayenne and Orange
            Since Moroccan Cuisine is so varied your Options are great.

            5 Replies
            1. re: chefj

              I think preserved lemon would wreck any cocktail. The Moscow Mule variation sounds good.

              1. re: TroyTempest

                Think what you like, but your wrong. They make a great Soda and by extension will work fine in Cocktails. Try a Chanh muối/Vietnamese Salted Lemon/Lime Ade or Soda.

                1. re: chefj

                  I still wouldn't put it in a martini

                  1. re: TroyTempest

                    Why?
                    The Salt? Olives are very Salty and a lovely and traditional compliment to a Martini.
                    The Lemon? Once again a classic accompaniment to the Classic Martini.

                    1. re: chefj

                      Yeah, too something, not just the salt. The flavor just seems so dominant. Now, in that salted lemonade, it might be good.
                      I think it might over power the gin. I've gotten to where on most occasions i like my martinis with just a twist, no olives.

            2. The class was wonderful (Kitchen on Fire, Berkeley, CA). I made a rum based cocktail that had equal parts rum, simple syrup that I infused with crushed cardamon pods, sweetened lime and club soda, garnished with a mint stem. It was delicious, subtle and not too strong.