Cocktail: Persian Delight | Bartender: Arian Yazdannik

This is the drink I designed for one of my dear friends to address his deep interest in Saffron and to pay homage to my country, Iran. I tried to bring all those nostalgic and unique Persian flavour pairings, generally used in deserts and foods, in the form of a smooth milk punch.

60 ml Tanqueray Malacca Gin
40 ml Salted Pistachio and Cardamom Orgeat*
30 ml Acid-adjusted Orange Juice**
10-15 drops Persian Saffron and Persian Rose tincture***
2 dashes Angostura orange bitter

Mix all the ingredients (except for the Saffron and Persian Rose Tincture) together and add them to 50 ml 2% milk, let it sit for 24 hours and filter it using cheese cloth. Weigh the final liquid and dilute it with 30% water.

Pour drink into a glass and add 10-15 drops of Saffron and Persian Rose Tincture.

Garnish with a rose petal, barberry, and/or edible gold leaf.

This drink can be scaled up to make many servings at the same time. Just multiply this recipe by as many guests as you are hosting. The time spent resting in milk doesn’t change based on volume.

*Salted Pistachio and Cardamom Orgeat: Add 100 salted pistachios and 3 cardamom pods to 250 ml hot water in a sealed container and let it sit for 24 hours. Using blender blend it well and run it through cheese cloth. Squeeze the cheese cloth to maximize yield. Weigh the final liquid and add equal amount of sugar. Stir to dissolve the sugar.

**Acid-adjusted Orange Juice: Add 4g citric acid to every 96g orange juice.

***Persian Saffron and Persian Rose Tincture: Combine 100ml of Tanqueray Malacca Gin with two pinches of saffron and one pinch of dehydrated rose petal. (We are saying a pinch because the weight was less than .1g so be sparing with this)

Arian Yazdannik
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