Back to Earth

Gin, Lime, Sekanjabin Syrup, Arak

Bartender Meridan Tapert of Lyra | Nashville, TN

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Adapted by StarChefs  |  May 2026 |  Photo: Alexander Zeren

INGREDIENTS

Sekanjabin Syrup:
Yield: 2¾ quarts
8 cups granulated sugar
1½ cups red wine vinegar
½ cup lemon juice
3 cups picked mint leaves
½ cucumber, grated

To Assemble and Serve:
Yield: 1 cocktail
1½ ounces gin
¾ ounce lime juice
½ ounce arak
Star anise

METHOD

For the Sekanjabin Syrup:
In a saucepan over high heat, bring sugar and 4 cups water to a boil, stirring until sugar is fully dissolved. Let simmer 10 minutes. Add vinegar. Reduce heat and let simmer additional 10 minutes. Stir in lemon juice. Transfer to a nonreactive container. Let cool. Once cooled, add mint and cucumber. Cover and refrigerate overnight. The next day, strain, discarding mint and cucumber. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a shaker with ice, combine gin, lime juice, arak, and ¾ ounce Sekanjabin Syrup. Shake and strain into a chilled coupe glass. Garnish with star anise.

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