Jen Altman is one of my favorite bloggers and photographers. I am captivated by her endless energy and creativity and all the fun she has with her three daughters. For this month’s Behind the Bar, Jen developed a cocktail based on her very recent magical photography retreat to Morocco. Appropriately named The Morocco, the drink’s spice-based syrup and orange liqueur capture the flavors of Jen’s trip. — Kristina
About Jen: Jen Altman is a photographer and writer. Her new book, Instant Love: How to Make Magic and Memories with Polaroids, will be released in May by Chronicle Books, and you can follow her cooking adventures — fueled by travel, her daughters and rock n’ roll — at The Nectar Blog. Click on these links to our entertaining archives for Jen’s recipes and beautiful photography: Chocolate and Walnut Mandelbrot, Strawberry-Basil Bread Pudding and Black-Spiced Rum Eggnog.
The full recipe for The Morocco continues after the jump . . .
For the coriander simple syrup (makes plenty to jar and save):
- 1 c. water
- 1 c. honey
- 3T. coriander seeds
For the drink:
- 2 oz. orange liqueur
- 2 oz. dry vermouth
- 1 oz. coriander simple syrup
- 5–6 dashes of bitters
1. Heat the water, honey and coriander seeds over medium heat until it begins to boil. Cover and refrigerate for at least one hour or longer; the longer it sits, the stronger the flavor. Drain the liquid from seeds and set aside.
2. To mix the drink, combine all ingredients (including the simple syrup, but not the seeds) over ice in a cocktail shaker. Shake and pour over ice and garnish with orange slices.
Photography and styling by Jen Altman
What Makes This Cocktail Special?
I just returned from co-leading an instant photography retreat in Marrakech. The combination of ingredients here is directly inspired from my recent travels to Morocco — and I can’t get enough of the combination of coriander and orange. Though the weather is warming, I’m almost looking forward to a cold evening to try this warmed, as well.