Bushehr Tide

The story

Bushehr is an old port of wooden balconies and lenj, the hand-built dhows that still sail the Persian Gulf. Its music is the drum and the neyanban, a bagpipe, and its kitchen is built on tamarind, chili, fish and herbs, as in ghalieh mahi, the famous tangy fish stew. This sour brings that coastal kitchen into a glass: dark tamarind, lime, a little chili heat and the warmth of aged rum.

Method

1. Shake the tamarind syrup bottle well.
2. Add all ingredients to a shaker with ice.
3. Shake hard for 12 seconds.
4. Strain over a large cube in a rocks glass.
5. Garnish with a lime wheel.

How it tastes

Sweet and sour together, with tamarind’s date-like depth, sharp lime and a gentle warmth on the finish.

Persian taste: malas (sweet-sour), tond (spicy)

Pair it with

• Food: Ghalieh mahi, tamarind fish stew, or grilled shrimp with lime.
• Sweet: Ranginak, dates stuffed with walnuts and covered with toasted flour and butter.
• Snack: Dates

Variations

Tamarind highball

Serve over ice in a highball and top with 60 ml soda water.

Tamarind and date

Use the tamarind-and-date version of P26.

Alcohol-free

30 ml tamarind syrup, 15 ml lime, mint, soda and a pinch of salt.

Balancing tips

• Tamarind varies in sourness; adjust the lime after tasting.
• Leave out the chili if serving guests who avoid heat.

Allergens

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

Development notes

• Status: draft recipe, not yet taste-tested.
• Test with and without chili.
• Inspiration: Original house recipe.