|1 1/3 fl oz||Bacardi Carta Blanca light rum|
|1/3 fl oz||Liquore Strega|
|1/3 fl oz||Rose sugar syrup|
|5/12 fl oz||Lime juice (freshly squeezed)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
With its strong rose flavour, the Persepolis is somewhat reminiscent of a Turkish Delight so is very appropriately garnished.
Adapted from a recipe created in 2018 by Sergio Leanza at Funkidory, Peckham, London, England. Sergio describes his drink as being "a Middle Eastern version of a Daiquiri, dedicated to Marjan Satrapi (novelist/illustrator)." Sergio's original recipe calls for 40ml Puerto Rican style rum, 10ml Strega, 15ml rose syrup and 15ml lime juice. He uses a homemade 1:1 rose syrup: 5g rose petals, 500ml water and 500gr caster sugar.
Incidentally, Pārsapura was the capital of the Achaemenid Empire (ca. 550–330 BCE), situated 60 km northeast of the modern-day Iranian city of Shiraz.