COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

Fortunately, we've moved past that short stretch of the year when the market shelves are dominated by apples and pears, sprinkled with a handful of persimmons and quince. While I do enjoy those fruits, as winter settles in and the skies become perpetually grey, nothing quite lifts the spirits like a vibrant bowl of tangerines adorning my kitchen.

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I tend to hoard them whenever I'm at the market, inevitably returning home with no less than a dozen, often more. While many are devoured as a simple, refreshing dessert, it's a customary practice in France during winter evenings to present a bowl of clementines either as dessert or a post-dinner treat. However, I often can't resist sneaking a few beforehand, especially when preparing this delightful Le Soleil cocktail, brimming with sunny, citrusy flavors.

Featuring a triple burst of citrus, it serves as a remarkably refreshing apéritif, thanks to the infusion of fresh tangerine juice, tangy tangerine syrup with a hint of spice, and a dash of orange liqueur like Lillet or triple sec. And if you happen to have Grand Marnier or Cointreau tucked away in your liquor cabinet, either one can seamlessly substitute for the triple sec, adding a touch of sophistication to the mix.

WOULD YOU LIKE Le Soleil cocktail : 

For a delightful finishing touch, I enjoy adding a quick splash of sparkling water to lend a refreshing fizz, or opting for dry sparkling wine like crémant, cava, or champagne. Alternatively, you can experiment with other sparkling options such as apple cider, ginger beer, or tonic water. Of course, you can also skip this step altogether.

If you prefer your drink on the frostier side, you can shake all the ingredients (excluding the sparkling water or wine) in a cocktail shaker with ice for about 10-15 seconds until chilled, then strain it into your glass.

In a short tumbler or rocks glass, mix together 1 ounce of spiced tangerine syrup, 1 1/2 ounces of Lillet blanc or 1 ounce of good-quality triple sec, 1 1/2 ounces of gin, and 1 1/2 ounces of freshly squeezed tangerine juice.

Add ice, garnish with a tangerine wheel, and give it a splash of sparkling water or wine. Finish it off with a delicate dusting of either a tiny pinch of ground allspice or nutmeg on top.

For the spiced tangerine syrup, lightly crush 2 teaspoons of Sichuan peppercorns and 1/2 teaspoon of black peppercorns. Toast them in a saucepan over medium-high heat until fragrant. Turn off the heat and add 1/3 cup of sugar, grated zest of one tangerine, and 1/2 cup of tangerine juice to the pan. Warm the mixture until it just boils, then let it steep at room temperature for 4 hours. Strain the syrup into a clean jar, cover, and refrigerate until ready to use. Feel free to experiment with different spices or seasonings like allspice berries, cinnamon stick, cloves, or slices of fresh ginger.

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