Marrakesh Express

Jocelyn Jolley

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Marrakesh Express

I was reading through a classic cocktail recipe book and came across a flip. I love anything egg related and really wanted to recreate a version of this adventurous and rich cocktail.  After a particularly busy night at work, falling asleep can be hard, so I decided to listen to a sleep story called something like, Moroccan Nights. Needless to say, I fell asleep dreaming about delicious figs and savory spices.  Side note, this also prompted the idea for the name Marrakesh Express, which is also a great song by Crosby, Stills and Nash.  The Torres brandy and orange liqueur were a match made in heaven and worked along nicely with slight fruit forwardness of the fig syrup. To top it all off with a tart and effervescent Prosecco hits the spot and the nutmeg ties it all together. I found myself making believers of drinking a whole, raw egg because this drink is so damn good. And has a lot of protein to boot.


1 ½ oz Torres Brandy

¾ oz Torres Magdala Orange Liqueur

¾ oz Fig syrup

1 oz Fresh lemon juice

1 Whole egg

Prosecco float


Dry shake, wet shake, double strain, serve up.  Top with Prosecco and fresh grated nutmeg.

*Skin figs and blend, add equal parts sugar and water, strain.

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