Mauresque Cocktail – A Taste of the South of France

Preparation Time: 1 minuteCooking Time: 1 minute

Experience the essence of the French Riviera with the Mauresque cocktail, a delightful blend of aromatic pastis and sweet almond orgeat syrup. This refreshing cocktail is perfect for summer evenings, offering a unique taste that transports you straight to a sun-soaked terrace in Marseille. Elevate your cocktail game with this sophisticated and easy-to-make drink that captures the spirit of France in every sip.

Ah, the Mauresque! If you haven’t yet had the pleasure of sipping this iconic French aperitif, you’re in for quite a treat!

This cocktail is a beloved staple, especially in the sun-drenched south of France, where it’s practically a way of life. Imagine lounging on a terrace in Marseille, the warm Mediterranean breeze on your face, and a refreshing Mauresque in hand.

Bliss, right?

So, what makes the Mauresque so special? Well, it’s all about the balance and the subtle complexity of flavors.

At its heart, the Mauresque is a simple combination of pastis and orgeat syrup, lengthened with water. Pastis, with its anise-flavored charm, provides a robust and aromatic base.

But it’s the orgeat syrup that really elevates this drink. Orgeat, a sweet almond syrup, adds a delightful nuttiness and a touch of sweetness that perfectly complements the pastis. However, a word to the wise: if you have a nut allergy, you might want to steer clear of this one.

Now, a little tip from the French: when making a Mauresque, always add the water before the ice cubes. This ensures that the aroma of the pastis is properly diffused. If you add the ice first, the pastis can become too cold too quickly, freezing its aromatic compounds and dulling the full flavor experience.

Traditionally, the Mauresque is made with still water, which keeps the drink smooth and refreshing. But hey, rules are meant to be bent, right?

If you’re like me and enjoy a bit of extra texture, feel free to swap out the still water for good-quality sparkling water (personally, I swear by Topo Chico). The bubbles add a delightful effervescence that makes each sip even more enjoyable.

Ready to make your own Mauresque? Here’s how:

Need Highball glasses that stand out? These are what I use!


  • 1 oz Pastis
  • .5 oz Orgeat syrup
  • 4 oz Water (sparkling or still, your choice)
  • Ice


  1. Pour the pastis into a glass.
  2. Add the orgeat syrup.
  3. Top up with water (about 4 oz, but adjust to taste).
  4. Finally, add ice cubes to the mixture.
  5. Stir gently and enjoy!

Absinthe Fiend

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