Mahia is Morocco’s national spirit and represents the country’s rich cultural and
culinary history. It has been distilled by Morocco’s Jewish population for
centuries. Now, Master Distiller David Nahmias, and his wife Dorit, craft small
batches of Mahia in the Hudson Valley. The Mahia we produce today is based on an heirloom family recipe dating to 1900. The Nahmias family comes from a line of Mahia distillers based in the village of Taznakht.
Our Mahia is made from 100% California figs. No added sugar
80 Proof (ABV 40%)
David Nahmias, a native of Morocco, grew up with a love for the country’s traditional spirit, Mahia, which is made from figs. When he moved to the United States, he was disappointed to find that it was not readily available, and so he began to experiment with making his own. After years of perfecting his recipe, David and Dorit founded Nahmias et Fils in 2012, with Mahia as their flagship product. Prior to becoming a full time distiller, David worked as a software engineer for various financial institutions.
Silver Medal- New York International Spirits Competition
Bronze Medal- International Wine and Spirits Competition
93 points Tasting Panel Magazine
Fig and floral notes with hints of apricots,
clementine, banana, licorice, apple and pear.
When we think about Mediterranean fruit, figs immediately come to mind, but pomegranate isn’t far behind. The two fruits go really well together, and since you can buy 100 percent pomegranate juice at any store (POM works great), it makes cocktails that much easier. Adding an egg white gives this drink a light silkiness; a grating of fresh cinnamon, another Moroccan accent. Don’t skip it.
1 ½ oz Mahia
1 1/2 oz of pomegranate juice
1/4 oz freshly squeezed lemon juice
1/2 oz honey syrup (that’s honey cut 1:1 with hot water)
1 egg white
fig (for garnish)
In a cocktail shaker without ice, combine Mahia, pomegranate juice, lemon juice, and honey syrup. Add an egg white, a dash of orange bitters, and a dash of Angostura bitters. Shake all that up without ice — the “dry shake,” to fluff up the egg white — then add ice and shake again. Strain into a chilled cocktail glass and garnish with 1/2 a fig and a fresh grating of cinnamon.
FIG, MINT & LIME
We could’ve called this a “Moroccan Mojito,” but we restrained ourselves. Regardless, Mahia’s fig and anise come alive with fresh mint, and a little fresh lime and club soda take it into super-refreshing territory. If you’re paying attention, white spirit + lime + sugar + club soda is a mojito… but this version is even more vibrant than the original.
1 ½ oz Mahia
1/2 oz simple syrup
10 mint leaves + 1 bouquet of mint leaves
1/2 oz lime juice
2 oz club soda
3 lime wheels
To an empty cocktail shaker, add 10 mint leaves and simple syrup. Gently press on the mint leaves. Add ice, along with Mahia and 1/2 ounce of lime juice. Shake all that up until well-chilled, and strain into a tall glass with fresh ice. Top with 2 ounces of club soda. Garnish with a straw, 3 lime wheels, and a big bouquet of mint.
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