Discover a collection of modern classics and signature creations, designed to elevate the distinct botanical profile of Peyk Arak. Each recipe is a testament to the art of high-end mixology.
Spirit-forward and slow-stirred. The raisin character of Peyk meets warm syrup and bitters, framed by oils from a single twist of orange peel.
Stir Peyk, syrup and three dashes of Angostura in a mixing glass over cubed ice until well chilled. Strain into a rocks glass over a single large cube. Top with three more dashes of Angostura and squeeze an orange peel over the surface before dropping it in.
Use a single large clear ice cube. Slow dilution preserves the layered bitters and lets the raisin notes carry.
Tart, ruby-bright and softened by sour cherry — a Persian inflection on the late-nineties classic.
35ml Peyk · 50ml Sour cherry juice · 20ml Triple Sec (Cointreau) · 10ml Lemon juice · Orange or lemon twist · Coupette
Double-strain after a sharp shake to keep the surface clean and the colour vivid.
A reimagined Margarita: Peyk in place of tequila, with a chilli wheel for a slow, warming finish.
50ml Peyk · 25ml Triple Sec (Cointreau) · 25ml Fresh lime juice · 10ml Agave nectar (or honey) · Lime chilli wheel · Coupette
Float the chilli wheel rather than rimming with salt — the heat builds with each sip.
An aperitif of light hand: elderflower, prosecco and a single edible flower for the table.
35ml Peyk · 25ml Elderflower cordial · 70ml Sparkling wine or prosecco · Splash of soda · Edible flower · Wine or balloon glass
Build in the glass over fresh ice and add the soda last to keep the bead lively.
A late-evening pour that holds espresso, coconut and Licor 43 in soft tension with the raisin spine of Peyk.
30ml Peyk · Double shot of espresso · 25ml Licor 43 · 10ml Coconut syrup · Coffee beans (optional) · Coupette or rocks
Pull a fresh double shot of espresso. Combine all ingredients in a shaker with ice and shake hard until the tin frosts. Strain into a chilled coupette.
Shake the espresso while it is still hot — the contrast against ice gives the surface its signature crema.
Short, dark and unapologetically cherry — built around maraschino jam and a clean lemon lift.
40ml Peyk · 15ml Maraschino cherry jam (or sour cherry alternative) · 15ml Lemon juice · Maraschino cherry · Coupette
Stir the jam through the lemon juice before shaking to avoid clumps in the strain.
Blood orange and Aperol over Peyk, finished with a chilli salt rim that earns the second sip.
35ml Peyk · 60ml Blood orange juice · 25ml Triple Sec (Cointreau) · 20ml Aperol · Dash of lime juice · Blood orange half-moon · Rocks over ice
Rim only half the glass with chilli salt — drinkers can choose their angle of attack.