Fezcal · Moona

Moona, a Middle Eastern restaurant in Inman Square, isn’t shy about spice. And some of the same flavors that define its food program pop up in the cocktail list, too.

“The whole concept of Moona is [about] the pantry, and also, how we can use the pantry in our drinks,” says bar manager Hassan Sawly.

One example is the Fezcal, named for both the agave spirit used to make it and the Moroccan city of Fez. In addition to mezcal, Aperol, simple syrup, and lime juice, the drink also features cardamom-infused pomegranate juice, aquafaba, and a touch of sumac.

The cardamom-infused pomegranate juice, which you can make easily at home using POM Wonderful, cuts the smoke of mezcal. The aquafaba, which is simply the water found inside a can of chickpeas, is flavor-neutral but provides a light, airy froth similar to an egg white. A garnish of bright-yet-bitter sumac teams up with Aperol to give the drink a bittersweet citrus tinge. Each of the components is identifiable in the final drink, but none overwhelm the palate.

“We have spices in most of our cuisine, so when it comes to the cocktail program, we need something a little easier with the food, that will complement rather than contrast,” Sawly says.

Fezcal
1½ ounces mezcal

½ ounce Aperol
½ ounce cardamom-infused pomegranate juice*
½ ounce lime juice
½ ounce simple syrup
½ ounce aquafaba
Pinch of sumac, for garnish

Add all ingredients except sumac to a shaker filled with ice and shake until chilled. Double strain into a coupe glass and garnish with sumac.

*Cardamom-Infused Pomegranate Juice (yields about two cups)
2 cups pomegranate juice

1½ tablespoons ground cardamom
¼ cup sugar

Add cardamom, sugar, and pomegranate juice to a container and seal. Steep mixture for 24 hours in the fridge before straining out cardamom. Keeps about 1 week, refrigerated.

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