Cherry Ember
Sour cherry and sekanjebin with a glow of mezcal smoke.
Ingredients
| Ingredient | ml | oz |
|---|---|---|
| Mezcal | 30 ml | 1 oz |
| Blanco tequila | 20 ml | ⅔ oz |
| Unsweetened tart cherry juice | 30 ml | 1 oz |
| Mint sekanjebin · homemade, P06 | 15 ml | ½ oz |
| Fresh lemon juice · homemade, J01 | 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
a cherry or a small mint leaf
The story
On Chaharshanbe Suri, the eve of the last Wednesday before Nowruz, Iranians light bonfires in the streets and jump over the flames, singing for the fire to take their paleness and give them its red glow. This drink has that glow: ruby sour cherry, sweet-sour sekanjebin and the smoke of mezcal.
Method
- Add all ingredients to a shaker with ice.
- Shake hard for 12 seconds.
- Double-strain into a chilled coupe.
- Garnish with a cherry or a mint leaf.
How it tastes
Tart cherry and tangy mint, wrapped in gentle smoke, with a bright, refreshing finish.
Persian taste: torsh (sour), smoky
Pair it with
- Food: Kebab koobideh straight from the charcoal grill.
- Sweet: Sour cherry lavashak.
- Snack: Balal, grilled corn, with salt
Variations
Softer ember
Use 15 ml mezcal and 35 ml tequila for less smoke.
Alcohol-free
40 ml tart cherry juice, 20 ml sekanjebin, soda water; add 2 drops smoked saline for smoke.
Balancing tips
- Sekanjebin brings acid; taste before adding more lemon.
- Smoke levels vary between mezcals; adjust the split.
Allergens
- No common allergens.
- Contains alcohol. Please drink responsibly.
Development notes
- Status: draft recipe, not yet taste-tested.
- Fix P06 first; balance smoke and vinegar.
Watch it mixed
Follow along
Steps light up as the animation plays. Tap a step to jump to it.
All of Iran, imagined
