Bandari
Ginger and two limes from the Persian Gulf: aragh, ginger syrup, fresh lime and the smoky sourness of dried lime, long and fizzy.
Ingredients
| Ingredient | ml | oz |
|---|---|---|
| Aragh sagi (Iranian raisin spirit) | 50 ml | 1⅔ oz |
| Fresh lime juice · homemade, J01 | 20 ml | ⅔ oz |
| Dried lime syrup · homemade, P27 | 15 ml | ½ oz |
| Ginger syrup · homemade, P43 | 10 ml | ⅓ oz |
| Soda water | 90 ml | 3 oz |
Ounces are rounded; measure in ml for accuracy. Homemade items link to their own page.
highball or copper mug
shaken with ice, served over cubed ice
half a cracked dried lime floating and a mint sprig
The story
Bandar Abbas is where ginger entered the Iranian kitchen, carried up the Persian Gulf with pepper and turmeric and folded into advieh-ye bandari, the hot southern spice mix. The south is also where limes are dried whole in the sun until they turn black and hollow: limoo amani, the sour, smoky note under every ghalieh mahi and gheimeh. Ginger and lime in a tall glass were always going to belong to this coast. Our ginger syrup and dried lime syrup replace bottled ginger beer, fresh lime keeps it bright, and half a dried lime floats on top like a boat. Drink it with the fan on.
Method
- Shake the aragh, lime juice, dried lime syrup and ginger syrup with ice for 10 seconds.
- Strain over fresh ice in a highball or copper mug.
- Top with soda and lift once from the bottom.
- Float half a cracked dried lime and a mint sprig.
How it tastes
Ginger heat and lime first, then the dried lime’s earthy, fermented sourness, with the raisin spirit warm underneath. Long, cold, spicy.
Persian taste: torsh (sour), tond (hot)
Pair it with
- Food: Grilled shrimp with Bandari spice, or a bowl of ghalieh mahi.
- Sweet: Ranginak, the date and walnut sweet of the south.
- Snack: Nokhod-e bandari, spiced roasted chickpeas
Variations
Ginger beer
90 ml dry ginger beer instead of ginger syrup and soda for a sweeter, bigger fizz.
Smoky
A bar spoon of mezcal floated on top.
Hot
A thin slice of fresh red chili shaken in, the Abadan way.
Balancing tips
- Crack the dried lime so it releases flavour as it floats; a whole one is only decoration.
- Dried lime syrup turns bitter when overdosed; 15 ml is the ceiling.
- Fresh ginger syrup fades; make it weekly.
Allergens
- No common allergens.
- Contains alcohol. Please drink responsibly.
Development notes
- Status: original recipe draft v0.1, not yet taste-tested.
- Test ginger syrup at 10 and 15 ml.
- Try a pinch of golpar on the dried lime.
Watch it mixed
Follow along
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Bandar Abbas, imagined
