A festive dinner party at Andy Baraghani’s New York home typically starts with something crisp and slightly acidic. The chef and cookbook author greets guests with distinctly Persian flavors—think fermented pickles or crunchy crudités—and a bright cocktail, like this smoky take on the traditional whisky sour, featuring tart pomegranate, blood orange, and a splash of The Famous Grouse Smoky Black.
- 2 oz. fresh pomegranate juice
- 1½ oz. The Famous Grouse Smoky Black
- 1½ oz. fresh blood orange juice
- Soda water, to top
- Lemon wedge, for garnish
- Mint sprig, for garnish