Persian Collins

Justin Ross

Parallel 38 - Charlottesville, VA

This exotic take on a Tom Collins by Parallel 38’s Owner/Sommelier Justin Ross was the highlight of the restaurant’s dinner at the Beard House. It features Senkanjabin, a traditional Persian syrup dating back to ancient times. The effervescent yet cooling cocktail is the perfect way to beat the heat, and with the generous yields for the syrup and sour mix, it’s an easy way to add some Middle Eastern flair to your backyard barbecue.  


Sekanjabin Syrup:

  • 1/2 quart water 
  • 1/2 quart sugar 
  • 1/4 quart white distilled vinegar 
  • 1/2 bunch mint, or slightly more or less to taste 

Sour Mix:

  • 1/2 quart fresh lemon juice 
  • 1/2 quart fresh lime juice 
  • 1/2 quart simple syrup 
  • 1 egg white 


  • 1 ounce or 2 spoonfuls cucumber cubes 
  • 1/2 ounce sugar
  • 1 1/2 ounces Hendricks gin 
  • 3/4 ounces Sekanjabin Syrup
  • 2 ounces Sour Mix 
  • Splash soda water
  • Cucumber wheel for garnish 


Make the Sekanjabin syrup: add the water and sugar to a saucepan and bring to a boil while whisking. Once the sugar has dissolved and the mixture is boiling, reduce the heat to a simmer. Add the vinegar and mint; simmer for 10 minutes. Remove from the heat and let cool to room temperature. Strain and refrigerate until needed.

Make the sour mix: blend all ingredients with a stick blender or whisk. Refrigerate until needed.

Make the cocktail: in a cocktail shaker tin, muddle the cucumber cubes with the sugar. Add the gin, Sekenjabin syrup, and Sour Mix. Shake well. Pour into a double rocks glass filled with ice. Top with soda. Garnish with the cucumber wheel.


1 cocktail