Baluchestan Sunset

The story

In the hot southeast, around Dalgan, Iranshahr and Saravan, the roselle plant grows deep red calyces that Iranians dry and brew as chay-e torsh, “sour tea.” Along the coast of Baluchestan, at Chabahar, the sun sets over the Persian Gulf of Oman in the same shades of red, the colors of Baluchi embroidery. This drink pairs the tart flower with a touch of date syrup from the region’s palms.

Method

1. Stir the date syrup into the gin in a shaker so it dissolves.
2. Add the hibiscus syrup and ice; shake briefly.
3. Strain into a highball over fresh ice.
4. Top with soda water and stir gently.
5. Garnish with a lime wheel.

How it tastes

Brilliantly ruby. Tart and cranberry-like, with a floral edge, a soft earthy sweetness from the date and plenty of sparkle.

Persian taste: torsh (sour)

Pair it with

• Food: Sambuseh (samosas) with a squeeze of lime, or spiced roasted chickpeas.
• Sweet: Fresh dates with tahini.
• Snack: Spiced roasted chickpeas

Variations

Tequila sunset

Use blanco tequila instead of gin.

Alcohol-free

30 ml hibiscus syrup, a small splash of date syrup, a squeeze of lime, soda and ice. One of the prettiest drinks in the book.

Hot sour tea

45 ml gin and 20 ml hibiscus syrup topped with hot water and a cinnamon stick.

Balancing tips

• Hibiscus is tart; if the drink is too sharp, add 5 ml more hibiscus syrup rather than lime.
• Dissolve the date syrup in the gin first; it sinks in cold liquid.

Allergens

• No common allergens.
• Contains alcohol. Please drink responsibly.

Development notes

• Status: draft recipe, not yet taste-tested.
• Decide whether lime is needed after tasting; hibiscus may be tart enough on its own.
• Inspiration: Original house recipe.