Moroccan Sazerac
A clever riff that uses Mahia's inherent anise notes to replace the traditional absinthe rinse in a Sazerac-style build.
Ingredients
- 1 oz Rye whiskey
- 1 oz Mahia
- 1 tsp Simple syrup
- 3 dashes Peychaud's bitters
Story
This was a breakthrough in our Mahia exploration. I was looking for classic whiskey variations for the spirit. You pointed out that since Mahia is flavored with anise, it could function as both a split-base AND an absinthe replacement in a Sazerac build. We landed on this 50/50 split with rye to balance the fig with grain spice.
Method
- Stir all ingredients in a mixing glass with ice for ~30 seconds.
- Strain into a chilled rocks glass (served neat, per Sazerac tradition).
- Express a lemon peel over the glass and discard or drop in.