Autumn Ember
Ripe persimmon, smoke, bitter orange and rose, for Mehregan.
Ingredients
| Ingredient | ml | oz |
|---|---|---|
| Blanco tequila | 35 ml | 1.2 oz |
| Mezcal | 10 ml | ⅓ oz |
| Persimmon purée · homemade, J06 | 25 ml | 0.8 oz |
| Aperol | 10 ml | ⅓ oz |
| Fresh lemon juice · homemade, J01 | 15 ml | ½ oz |
| Damask rose syrup · homemade, P04 | 5 ml | 1 tsp |
Ounces are rounded; measure in ml for accuracy. Homemade items link to their own page.
chilled coupe
shaken with ice, served up
orange peel
The story
Mehregan is Iran’s ancient autumn festival of harvest and friendship, and autumn is the season of khormaloo, the persimmon, glowing orange in fruit stalls and on windowsills until it softens to honey. This drink gathers the season: ripe persimmon, a little smoke, the bitter-orange note of Aperol and a touch of rose.
Method
- Add all ingredients to a shaker with ice.
- Shake firmly for 15 seconds.
- Double-strain into a chilled coupe.
- Express an orange peel over the top.
How it tastes
Honeyed persimmon, gentle smoke and a bittersweet orange finish, with a fuller, velvety texture.
Persian taste: talkh-shirin (bittersweet), smoky
Pair it with
- Food: Jigar, grilled liver with basil and lime.
- Sweet: Saffron halva.
- Snack: Laboo from the cart
Variations
Without smoke
Use 45 ml tequila and no mezcal.
Spiced autumn
Use the persimmon-and-cardamom purée.
Balancing tips
- Persimmons must be very ripe; unripe fruit makes the drink chalky and astringent.
- The texture is intentionally fuller than other sours.
Allergens
- No common allergens.
- Contains alcohol. Please drink responsibly.
Development notes
- Status: draft recipe, not yet taste-tested.
- Check fruit ripeness, purée consistency and astringency.
Watch it mixed
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All of Iran, imagined
