Nahimas et Fils Mahia Fig Brandy

Mahia has been distilled for centuries throughout Morocco. The recipe, handed down across countless generations, was presumed to have been lost. But one man from the remote Moroccan village of Taznakht saved it, and now distills mahia in small, hand-crafted batches in the US. 

 

A version of the "Fig, Mint and Lime" aka the "Mahia Mojito" below was served for decades in the bars and cafés of Casablanca. For movie buffs, the proper toast when raising a glass: "Here's looking at you, kid."

 

1.5 oz Mahia

.5 oz simple syrup

10 mint leaves

.5 oz lime juice

2 oz club soda

3 lime wheels

 

Add mint and simple syrup to an empty cocktail shaker. Gently muddle the mint leaves. Add ice, along with Mahia and lime juice. Shake up until well chilled, and strain into a tall glass with fresh ice. Top with clup soda. Garnish with lime and mint.

-Distiller's Notes

 

750 ml