Cedar Mountain Sour
A fragrant, citrus-forward sour balancing the unique anise notes of Lebanese fig-based spirit with bright lemon and a velvety egg white foam.
Ingredients
- 2 oz mahia
- 0.75 oz lemon juice
- 0.5 oz honey syrup — Use a 3:1 honey to water ratio.
- 1 oz egg white
Story
I asked for a cocktail that highlighted the unique profile of Lebanese Mahia, and you suggested pairing its intense, fig-forward anise notes with the sharp acidity of lemon. Initially, I considered using simple syrup, but we shifted to honey syrup to better complement the fig’s inherent sweetness, resulting in a balanced, velvety sour that surprised me with its complex aromatic finish.
Method
- Combine all ingredients in a cocktail shaker.
- Dry shake without ice for 15 seconds to emulsify the egg white.
- Add ice to the shaker.
- Shake vigorously for another 15 seconds until chilled.
- Double strain into a chilled coupe glass.
Notes
- Ensure the Mahia used is of high quality; artisanal brands provide better depth.
- The 3:1 honey syrup ratio is key; it ensures the honey doesn’t overpower the spirit.
- For a vegan alternative, substitute the egg white with 1 oz of aquafaba.