Golab Gimlet

This vibrant Golab Gimlet cocktail from Nasim Alikhani, the chef-owner of Sofreh in New York City, gets its name for the traditional Persian ingredient, rosewater (golab). Light and refreshing, it’s a subtly floral riff on a gimlet cocktail, and combines classic vodka, vermouth,  lime juice, a touch of rosewater, and fresh tarragon, which gives the drink a subtle anise-like flavor.

Rosewater is a common ingredient used in Persian cuisine that can be found in savory dishes, desserts, and has a rich history in Persian culture. Alikhani serves this cocktail as part of her menu for Nowruz, the Persian New Year, when rosewater holds a special significance of cleansing and healing. (Guests are traditionally sprinkled with rosewater which they rub on their hands and face.)

Though floral in nature, this drink is well balanced by the acidity of fresh squeezed lime juice and a light licorice-like taste from fresh tarragon leaves while keeping rosewater’s distinct fragrance. Choose one of the best vodkas to help the cocktail sing; Tito’s is a solid choice, or reach for your favorite brand. 

In a nod to another staple Persian ingredient, dried limes, which are broadly used in Persian cooking, Alikhani garnishes this cocktail with a dried lime wheel. (Dried lime wheels can be purchased at cocktailgarnish.co.) If you can’t access a dried lime wheel for garnish, a fresh lime wheel works as a substitute or simply serving the cocktail without any garnish works as well. Don’t worry about having a perfectly strained cocktail. Double straining the cocktail will help prevent any large pieces of tarragon from passing through, but some small flecks may remain in the glass.