Arabian Nights


Finding authentic Arabian cocktails is challenging, so have fun with anything that includes fragrant spices (cardamom, cinnamon, anise), unusual fruits such as pomegranate or apricot, and traditional Persian elements such as fresh mint, lemon, and honey. We’ve found a few luscious sounding drinks that would be best enjoyed while reclining on an embroidered floor pillow. Enjoy!

moroccan-pomegranate-cocktail The Moroccan

2 ounces pomegranate vodka
1/2 ounce cardamom-infused simple syrup (make 3 days ahead – see recipe below)
1/2 ounce lemon juice
1/2 ounce pomegranate puree or juice

Cardamom Simple Syrup: Bring 1 cup water and 1/4 cup whole cardamom to a boil. Stir in 2 cups sugar until fully dissolved. Remove from heat and cool. Store in refrigerator 3 days then remove the cardamom.

Cocktail: Pour the vodka, cardamom simple syrup, lemon juice and pomegranate puree in a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass.

(Recipe from


Arabian-Nights Arabian Nights

Sugar for rimming
2 oz. raspberry vodka
2 oz. pink lemonade
Fresh raspberries and a lemon twist for garnish

Coat the rim of a glass with sugar. Combine the vodka and pink lemonade in a shaker with ice. Shake and strain into the glass. Garnish with a raspberry and lemon twist. (Photo and recipe from our favorite celebrity party planner at

Star-anise-and-cinnamon-cocktailHarem’s Delight

(AKA Star Anise and Cinnamon Cocktail)

1 cup granulated sugar
16 star anise (available in the spice aisle)
2 cinnamon sticks
2 long clementine peels
1 cup orange liqueur, such as Grand Marnier
1 cup lemon juice

Combine sugar with 1 cup water, star anise, cinnamon sticks and clementine peels in a large saucepan and set over high. Bring to a boil, stirring occasionally, until sugar dissolves and mixture turns syrupy, about 5 min. Remove from heat. Remove cinnamon sticks and peel. Refrigerate syrup until chilled. Fill a pitcher with syrup, star anise, orange liqueur and lemon juice. Pour into 8 ice-filled glasses.

(Photo and recipe from