Anar Dana

Use the same weight or volume; it is neutral and slightly cleaner, so the drink loses tequila's agave note.

Use the same amount; botanical notes will change the flavour, so keep other strong spirits low.

Use the same amount; rum adds sweetness, brandy adds fruitiness, so adjust sugar or lime.

Crush about 150 g seeds and strain to get roughly 100 ml juice; same tartness and colour.

Blend about 200 g seeds and flesh, then strain for roughly 120 ml juice; adjust sugar to taste.

For 100 ml pomegranate juice use 25–30 ml lemon juice plus 70 ml water; much sharper and lacks body.

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

For 100 g syrup, heat 60 g granulated sugar with 40 g water until dissolved. Same sweetness, slightly thinner.

Use the same weight; it is richer and slightly sweeter, so reduce other sugar a little.

Use 85–90% of the weight and add a splash of water; flavour changes and it browns faster.

If using kewra water, use 50% of the volume specified; it is intensely floral and pungent, so add drop by drop to avoid overpowering.

Use 0.5 g ground spice for every 5 ml rosewater. Adds warm, perfumed top notes, shifting the aroma from floral to sweet spice.

Steep 1 g dried petals in 15 ml hot milk or water for 10 minutes, strain, and stir in for a subtle, natural floral note.

Use 3–4 times the volume; it carries cardamom but is much less bitter and adds more alcohol, so taste carefully.

Use 3–4 times the volume; adds oak and sweetness as well as cardamom, so adjust sugar.

Use a tiny pinch, about 0.1 g per 5 ml of bitters needed, steeped briefly and strained; gives aroma but no bitter backbone.

Use the same weight; crush if needed. No change in the dish.

Use the same weight but chilled; there is no ice crunch and it dilutes the dish faster.

Use the same volume. It is still, so the dish or batter will be less aerated; use immediately after mixing.

For 200 ml soda water, use 200 ml water plus 1 g bicarbonate of soda. Mix just before use; excess gives a soapy taste.

Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.

Use the same weight of seeds from fresh fruit; about one fruit gives 100 g seeds. Deseed carefully.

Use 20% of the weight, soak and crush; they add sourness, not fresh garnish.

Use the same weight, halved; good for garnish but less crunchy and less sour.