Estahban Fig & Garnet
Honeyed fig and tart pomegranate, an autumn afternoon in Fars.
Ingredients
| Ingredient | ml | oz |
|---|---|---|
| Vodka | 50 ml | 1⅔ oz |
| Fresh pomegranate juice · homemade, J07 | 25 ml | 0.8 oz |
| Fig syrup · homemade, P11 | 15 ml | ½ oz |
| Fresh lime juice · homemade, J01 | 15 ml | ½ oz |
Ounces are rounded; measure in ml for accuracy. Homemade items link to their own page.
chilled coupe
shaken with ice, served up
a small wedge of fresh fig, or a few pomegranate seeds
The story
On the hillsides of Estahban, in Fars, fig orchards grow with nothing but winter rain to water them, and each late summer the fruit dries in the sun into the small, honey-sweet figs sold across Iran. In autumn, the same province fills with pomegranates, the “garnets” of the Persian table. This drink puts the two side by side, as they would be on a platter for guests.
Method
- Add all ingredients to a shaker with ice.
- Shake hard for 12 seconds.
- Double-strain into a chilled coupe.
- Garnish with a fig wedge on the rim or a few pomegranate seeds.
How it tastes
Jammy fig sweetness balanced by the bright tartness of pomegranate and lime, with a soft, rounded finish.
Persian taste: malas (sweet-sour)
Pair it with
- Food: Feta, walnuts and fresh herbs, or lamb kebab.
- Sweet: Dried figs stuffed with walnut halves.
- Snack: Ajil-e shoor, salted mixed nuts
Variations
Smoky fig
Replace 10 ml of the vodka with mezcal.
Spiced fig
Use the fig-and-cardamom version of P11.
Alcohol-free
30 ml pomegranate juice, 20 ml fig syrup, 15 ml lime, topped with soda.
Balancing tips
- If fig is faint, increase the syrup to 20 ml and reduce lime to 10 ml.
- Bottled pomegranate juice varies in sweetness; taste before serving.
Allergens
- Possible sulfites (dried figs)
- Contains alcohol. Please drink responsibly.
Development notes
- Status: draft recipe, not yet taste-tested.
- Check fig extraction strength and sweetness.
Watch it mixed
Follow along
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Fars (Estahban), imagined
