Spicebox Supperclub: Morocco

Hello Spicebox Supperclub fans! Sorry for the long hiatus.  We haven’t stopped having our supperclubs, but there was a pause in posting, as Linda took some time off to go to culinary school! (You can read my adventures here.).  We’ll catch you up on our culinary adventures.  In the meantime, let’s start with the most recent: Supperclub Morocco!

The inspiration for this meal came from Linda’s recent culinary externship/stage at Mourad, the Michelin-starred Modern Moroccan restaurant in San Francisco.  After that, Peter and Linda took a quick trip to Morocco, which was the most different and intriguing place they’d ever been.  The food has a unique history and flavor profile, which we recreated for our supperclub.  Think spices (coriander, cumin, paprika, saffron and dozens more).  Think flowers (rose, orange blossom).  Think mint.

As with all Spicebox Supperclub events, we began with cocktails.  Three this time! The curry and cardamom comes courtesy of the creative bar at Mourad.  Cheers!

 

Pamplemousse au Maroc (this makes 2 drinks)

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4-5 mint leaves muddled in the shaker.

2 oz gin

1/2 oz pomegranate simple syrup

3 oz grapefruit juice

1/4 oz lime juice

Several dashes of orange blossom water

Shake well and strain into cocktail glass.

Garnish: mint leave or rose petal.

 

The “Ilsa Lund” (Ingrid Bergman’ character in Casablanca)

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4-5 mint leaves muddled in the shaker.

1 oz vodka

1/2 oz citron vodka

1 oz orange juice

1/2 oz lemon juice

1/2 oz saffron simple syrup (saffron, cinnamon, cloves, fennel seeds, lemon rind, orange rind) (can use more for slightly sweeter and more flavorful)

 

Curry & Cardamom

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Bourbon 2oz
3/4 oz lemon juice
1/2 oz honey syrup (3:1 honey/hot water)
1/4 oz ginger syrup
3 dashes angustura bitters
1 dash cardamom bitters
Shake well with ice
Then add 1oz sparkling wine

Strain & pour (coupe glass preferred)

Add curry leaf on top

Serve & Enjoy!

 

 

Thanks for coming by! Come back soon!

Up next: the Moroccan feast

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