Nahmias et Fils upholds the ancient tradition. 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. Their spirit was considered the most exceptional in all of Morocco and was the regular star of many toasts in Casablanca.

The Spirit of Morocco

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.

Nahmias & Sons upholds the ancient tradition. 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. Their spirit was considered the most exceptional in all of Morocco and was the regular star of many toasts in Casablanca.

Watch the Process of how Mahia is made

COCKTAIL RECIPES

1/2 oz of Mahia
1/4 oz simple syrup
splash lime or grapefruit juice
4 apple slices
5 cracks of peppers

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Combine apple, pepper, and simple syrup and muddle together in shaker. Add ice, Mahia and citrus. Shake and strain over ice garnish with an apple slice in a glass rimmed with black pepper & sugar.

 

Developed by Kimberly Nagel

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

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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.

Thanks to Carey Jones and John McCarthy of Food & Wine

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 oz Mahia
1 oz Apple Jack
3/4 oz simple syrup
3/4 oz lime juice
2 dashes Angostura Bitters

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Shake all ingredients. Strain over ice.

 

Developed by the team at The John Dory

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
Orange bitters
Angostura bitters
Cinnamon stick
Fig (for garnish)

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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.

 

Thanks to Carey Jones and John McCarthy of Food & Wine

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 oz Mahia
1 oz Rye Whiskey
3 Lemon Wedges
1/2 oz Simple Syrup
Ginger al

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In a Collins glass , muddle lemons and simple syrup.
add ice, Mahia and Whiskey
Stir top with ginger ale.

 

Developed by Kimberly Nagel

1 oz Mahia
1 oz of bourbon (Wild Turkey is great here)
1/2 oz simple syrup
1/2 oz freshly squeezed lemon juice
3 small ripe figs – leave 1/2 fig for garnish
2 teaspoons rosemary leaves + sprig for garnish
Angostura bitters

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In the bottom of a cocktail shaker,
muddle 3 small ripe figs and 2 teaspoons of rosemary leaves.
Add ice, along with 1 ounce of bourbon (Wild Turkey is great here),
1 ounce of Mahia, 1/2 ounce of freshly squeezed lemon juice,
and 1/2 ounce of simple syrup. Shake all that up until well-chilled,
and double-strain (through the cocktail’s own strainer,
and through a fine mesh strainer) into a rocks glass filled with crushed ice. Dash some Angostura bitters on top,
and garnish with a rosemary sprig, 1/2 a fig, and a straw.

This drink takes a little work — the pulpy figs need a good muddling, and then a thorough straining, so that the cocktail isn’t the consistency of a milkshake 

1 ½ oz Mahia
1 oz Grand Marnier
1 oz grilled lemon juice
3 oz seltzer
Orange Zest (garnish), knife cut

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Fill a Collins glass with spear ice.
Add Grand Marnier.
Add mahia over the top.
Add grilled lemon juice and stir.
Top with seltzer, stir again.
Dot with bitters and garnish with orange zest.

 

Developed by Warren Bobrow

2 oz Mahia
¼ oz bourbon
1 oz dry vermouth
peychauds or angostura bitters
sugar cube

 

Developed by Kimberly Nagel

I LOVE MAHIA