This time next month, I’ll be in Morocco. To say that I’m excited would be a gross understatement. I am beside myself with anticipation. I lose huge swaths of my day fantasizing about what I will eat, where I will explore and of course, what I’ll be wearing.
I have ALWAYS wanted to go to Morocco and as luck would have it, was presented with an unmissable opportunity. My friends Dianne and Etienne are having a destination wedding in Marrakech on June 9th. I am positively elated to be able to share in their special day and they have gone to the trouble of planning a whole array of activities for the group for the days surrounding the wedding.
Dianne has also given me a sneak peak into what will be on offer for the reception menu and I’m already salivating at the promise of so much deliciousness.
Morocco boasts one of the most diverse cuisines in the world. Centuries of Moorish, European and Mediterranean influence have created a richly textured culinary tradition. Some of the best known Moroccan dishes would be their couscous, tagine, and pastilla.
The most popular beverage is Moroccan mint tea that is comprised of a Chinese green tea base, often called “gunpowder tea”, mint leaves and sugar. Tea holds an important place in Moroccan culture as it is considered a sign of hospitality and friendship.
The preparation of tea, a process called atai is part of the tradition and is often performed in front of the guests. The tea is served in small glasses and only considered to be drinkable if it has foam on top. The tea is poured from a teapot with a long, curved spout from a height of no less than twelve inches, which causes foam to appear on the surface of the tea. If no foam is present, it means the tea needs to steep a bit longer and the tea is poured back into the pot and the process is then repeated.
Inspired by the Moroccan tradition, I whipped up this cocktail that uses mint tea as the base and pulls in raspberry and ginger liqueurs and silver rum. This drink is a great way to welcome guests and show them a little hospitality.
I hope to enjoy many cups of tea during my time in Morocco. I will spending five days in Marrakech and five days in Fez – often considered the country’s cultural capital.
From sampling spices at the souk to being pampered at the hammam to exploring ornate architectural details, I will have lots to experience and document! I’ll keep you well-informed along the way on Instagram Stories and on the blog.
If you’ve visited Morocco, I’d love your recommendations on places to eat, drink, stay and explore! Please offer your recommendations in the comments below!
This drink can be served hot or chilled. If serving hot, just combine all ingredients in a teacup and stir. If serving chilled, chill the tea after brewing and short shake all ingredients over ice and strain into a coupe glass.
- 3 oz Sloane Tea Marrakesh Mint
- 1 oz 6-year-old El Dorado silver rum
- ½ oz Domaine de Canton ginger liqueur
- ½ oz Chambord
- Skewer of mint and raspberry garnish
Add all ingredients to a tea cup. Garnish with the mint-raspberry skewer.
Recipe from: Sismondo, Christine. "Marrakesh Mule." Food & Drink. Autumn 2012.