The shopping list
You don't need everything at once. Start with the drinks you want to make first and buy what they need. Use What can I make? to work backwards from what you already own.
Everything the collection uses that is bought rather than made. Homemade syrups and preparations have their own pages (IDs starting with P, J and G). You don’t need everything at once: start with the drinks you want to make first, and buy what they need.
Spirits
| Spirit | Used in |
|---|---|
| Vodka | C01, C03, C04, C05, C06, C07, C09, C10, C14, C17, C26, C34, C36, C40, C42, V01, V02, C48, C68, C71 |
| Gin | C02, C07, C11, C16, C20, C27, C33, C37, C38, C41, V02, V04, C46, C52, C66 |
| Bourbon | C08, C18, V03, C44, C47, C72 |
| Rye whiskey | C08 (option), C23 |
| Blanco tequila | C12, C13, C15, C22, C30 |
| Mezcal | C12, C13, C49 |
| Dark rum | C19, C28 |
| Aged rum | C29, C31, C43, C69 |
| White rum | C32, C70 |
| Cognac or aged grape brandy | C23, C25, C35, C39, C45, C51 |
| Apple brandy (Calvados) | C24, C41, C50 |
| Peated Scotch whisky | V03 |
| Aragh sagi (Iranian raisin spirit) | C53, C54, C55, C56, C57, C58, C59, C60, C61, C62, C63, C64, C65, C67, C70 |
Aragh sagi is the Iranian raisin spirit; see the story Aragh, the Persian raisin spirit. Unaged pisco is the closest substitute, then grappa or Cyprus zivania.
Liqueurs, aperitifs and wines
| Bottle | Used in |
|---|---|
| Apricot liqueur | C01, C40 |
| Peach liqueur | C03 |
| Elderflower liqueur | C02, C21 |
| Orange liqueur (such as Cointreau) | C05 |
| Dry curaçao | C20 |
| Cherry Heering | C10 |
| Amaretto | C04 |
| Bénédictine | C23 |
| Velvet Falernum | C22 |
| Aperol | C13, C14 |
| Salers gentian aperitif | C20 |
| Lillet Blanc | V02 |
| Cocchi Rosa | V04 |
| Dry vermouth | C01, C11, C37, C56 |
| Sweet vermouth (such as Cocchi Storico Vermouth di Torino) | C23, C59, C72 |
| Dry amontillado sherry | C06, C35 |
| Ruby port | C19 |
| Junmai sake | C34 |
| Dry rosé wine | C21 |
| Brut cava or other dry sparkling wine | C24, C50 |
Liqueurs and aromatized wines add sweetness as well as flavor. Refrigerate vermouths, Lillet, Cocchi Rosa, sherry and sake after opening. | Red bitter aperitif (such as Campari) | C59 |
Bitters
| Bitters | Used in |
|---|---|
| Aromatic bitters | C08, C23, C25, C53, C69, C72 |
| Black walnut bitters | C18, C47 |
| Orange bitters | C55 |
Persian pantry
| Ingredient | Used for |
|---|---|
| Pure saffron (threads) | P02, P14; C01, C08, C11, V02 |
| Green cardamom (pods and ground) | P02, P03, P31; C39 |
| Dried culinary Damask rose petals (gol-e mohammadi) | P04 |
| Culinary rose water (golab) | C06 (optional), C10, C28, C34, C42, V02, C44 |
| Dried culinary orange blossoms (bahar narenj) | P05 |
| Culinary orange-blossom water (optional) | Syrup variations |
| Bidmeshk (willow-blossom) water | C36 |
| Unsalted verjuice (ab-ghooreh) | C38, C58, C62 |
| Pomegranate molasses (rob-e anar) | G01 |
| Ground golpar | G01, G02, P45, C65, C70 |
| Dried mint or dried pooneh | P32; C16 |
| Dried barberries (zereshk) | P08 |
| Dried figs | P11 |
| Dried jujubes (annab) | P24 |
| Dried hibiscus (chay-e torsh) | P25 |
| Tamarind pulp block | P26 |
| Dried limes (limoo amani) | P16, P27, G02 |
| Dried sour plums (alu bokhara or alucheh) or sour lavashak | P22 |
| Shelled unsalted pistachios | P10 |
| Blanched almonds | P21 |
| Pure date syrup | P13; C19, C27, C29, C43, P47 |
| Tahini (ardeh), smooth and unsweetened | C43 |
| Toasted sesame seeds | C43 garnish |
| Saffron rock candy sticks (nabat) | C08 garnish; C39 option |
| Nan berenji (rice cookies) | Served with C34 |
| Culinary smoked salt | P15 |
| Fine sea salt | P29, G02 |
| Dried gol gavzaban (Iranian borage) flowers | P35 |
| Basil seeds (tokhm-e sharbati) | P34 |
| Grape molasses (shireh-ye angoor) | P36 |
| Walnuts | P38; C47 garnish, P47 |
| Cumin seeds (zireh-ye Kermani) | P39, G02 |
| Ground sumac | G02 |
| Dried Shirazi thyme (avishan) | P41 |
| Dried senjed (oleaster) | P42 |
| Saffron ice cream (bastani sonnati), store-bought or P33 | C45 |
| Sour lavashak (fruit leather) | C57 garnish |
| Fennel and coriander seeds | P46 |
| Pitted dates and walnuts | P47 |
| Dried sour cherries | C72 garnish |
| Dried rosebuds (edible) | C66 garnish |
Fresh produce
| Produce | Used for |
|---|---|
| Lemons and limes | J01 (24 drinks) |
| Persian cucumbers | J02; C07, C16 |
| Fresh mint | P06; C07, C16, C26, C33, C38, C44, P44, P46 |
| Romaine lettuce (kahoo) | C44 garnish, C58 garnish |
| Fresh tarragon and basil | C38 |
| Fresh chili | C30, C31 |
| Fragrant melon | J03; C26 |
| Watermelon | J04; C14, C21 |
| Ripe mangoes (or unsweetened canned pulp) | J05; C30 |
| Ripe persimmons | J06; C13 |
| Pomegranates (October–December) | J07 |
| Bitter oranges (December–March) | J08; C22 |
| Persian sweet lemons (November–March) | J09; C10 |
| Quince (October–December) | P23 |
| Rhubarb (spring, or frozen) | P28 |
| Green plums, goje sabz (spring, optional) | C38 |
| Oranges | Peel garnishes; fresh juice for C43 |
| Carrots | J10; C45, C71 |
| Apples and pears | Garnishes (C24, C18) |
| Fresh ginger | P43 |
| Radishes | C63 garnish |
| Fresh blackberries (tameshk) and purple basil (reyhan) | C64 |
| Beets | P45 |
| Green grapes | C62 garnish |
| Blood oranges (December to March) | J11; C68 |
| Fresh coriander (geshniz) | C68 |
| Lemon balm (badranjbuyeh) or lemon verbena | P46 |
Bottled juices and brines
| Item | Used in |
|---|---|
| Unsweetened tart cherry juice | P07; C12 |
| Unsweetened pear juice | C18 |
| Fresh unsweetened apple juice | C36 |
| Pineapple juice | C15 |
| 100% pomegranate juice (out of season) | J07 |
| Green-olive brine | C37, C56 |
Dairy, sweeteners and basics
| Item | Used for |
|---|---|
| Fresh heavy cream | C19 |
| Plain whole-milk yogurt (or still doogh) | P32; C51 |
| Unsalted canned chickpeas | P18 |
| White sugar | Most syrups |
| Honey | P12 |
| Agave nectar | C10 |
| White wine vinegar (5–6% acidity) | P06 |
| Coffee (medium roast) | P31 |
| Loose black tea | P16, P30 |
| Soda water | C21, C26, C27, C32, C33, C38, C58, C60 |
| Plenty of good, clear ice | Every drink |
Floral waters: how to dose them
Floral waters are the easiest way to ruin a Persian drink: a few drops too many and it tastes of perfume.
- Add by the drop, with a dropper, and taste after each addition.
- Strength varies hugely by brand. Persian golab and araq are often gentler than many other rose and orange-blossom waters. Record the brand you use.
- Rose water: start at 1–2 drops per drink; ⅛ teaspoon (about 12 drops) is a maximum, not a starting point.
- Orange-blossom water: usually stronger than rose water; start with 1 drop.
- Bidmeshk water: delicate and musky-floral; start with 3–4 drops.
- Water, not essence. Rose essences and extracts are many times stronger. Never swap one for the other.
- Culinary grade only. Use waters sold for food, not cosmetic rose water.
- Don’t double up: if a drink already has rose syrup, it rarely needs rose water too.