Garnish:
Turkish delight slice
How to make:
SHAKE All ingredients with ice and fine strain into chilled glass.
| 1 1/3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/3 fl oz | Strega liqueur |
| 1/3 fl oz | Rose sugar syrup |
| 5/12 fl oz | Lime juice (freshly squeezed) |
Read about cocktail measures and measuring.
Review:
With its strong rose flavour, the Persepolis is somewhat reminiscent of a Turkish Delight so is very appropriately garnished.
History:
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.
Nutrition:
One serving of Persepolis contains 135 calories.
Alcohol content:
- 1.2 standard drinks
- 22.25% alc./vol. (44.5° proof)
- 16.1 grams of pure alcohol
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