Marrakesh Express (Pomegranate Mezcal Cocktail With Harissa) Recipe

• 1 1/2 ounces (45ml) mezcal
• 1 1/2 ounces (45ml) pomegranate juice (fresh preferred, see notes)
• 3/4 ounce (22ml) freshly squeezed lemon juice
• 3/4 ounce (22ml) 1:1 simple syrup (see note)
• 1/2 to 1 teaspoon (3 to 5ml) harissa paste, either
• or store-bought (such as
• )
• 3/4 teaspoon (4ml) rose water
• Splash aquafaba or egg white (about 1 tablespoon) (see note)
• Pinch each pomegranate seeds, cracked pink peppercorns, and flaky salt (black, smoked, or Maldon), for garnish

1. Combine mezcal, pomegranate juice, lemon juice, simple syrup, harissa, rose water, and aquafaba in a cocktail shaker and shake vigorously without ice for 20 seconds to emulsify.
2. Add ice, reseal shaker, and shake until chilled and foamy, about 30 seconds. Strain into an ice-filled rocks glass.
3. Garnish with a sprinkle of pomegranate seeds, cracked pink peppercorns, and flaky salt.

mezcal, pomegranate juice, freshly squeezed lemon juice, simple syrup, either, water, egg, pomegranate seeds

Taken from www.seriouseats.com/recipes/2018/04/marrakesh-express-pomegranate-mezcal-cocktail-with-harissa.html (may not work)