1001 Arabian Nights Cocktail

A creamy, citrusy 1001 Arabian Nights Cocktail with tahini, pineapple, and rye—where Canada meets the Middle East in a glass.

A sip of this cocktail feels like slipping into a memory. It's floral, earthy, citrusy, and cool—familiar in ways I can’t quite name, but always comforting.

Jump to:

• The Taste of Two Worlds
• Ingredients
• How to Make the 1001 Arabian Nights Cocktail
• Storage
• Top Tips
• Top Tips
• What to Serve With the 1001 Arabian Nights Cocktail
• Recipe

The 1001 Arabian Nights Cocktail is the cocktail I make for myself when the house is too warm, everything is too loud, and I just need a moment to myself. But it’s also the drink I make when I want to feel close to home. To both homes.

This cocktail first found me at Atwater Cocktail Club, a moody little bar not far from where we used to live. There, it's called The 40 Thieves, and looks like a riff on a Jungle Bird. I remember the first time I ordered it, drawn in by the name, the bright garnish, the curious mix of tahini and pineapple.

One sip and I was hooked. The sweetness of pineapple, the tang of lemon, the quiet burn of rye. It was balanced and bright, but grounded in something deeper. Something toasted. Something familiar.

And then I saw the bottle behind the bar. Canadian Club 100% Rye whisky. That little green label, so unmistakably Canadian, right alongside ingredients like tahini and sesame oil that come straight from my Middle Eastern pantry.

That’s when it clicked. This wasn’t just a cocktail—it was me in a glass. A little Canada, a little Middle East. Strong, sweet, toasty, and unexpected.

It reminded me of the kinds of drinks my mom would pour in the summer when the sun wouldn’t set until late and the balconies smelled like grilled meat and lemon.

And at the same time, it echoed the first sip of something cold after a day in the Canadian heat—when you’re sitting on the porch, the kids finally playing quietly, and someone hands you a glass filled with crushed ice and something you didn’t know you needed.

The Taste of Two Worlds

I’ve always been a drink person. I love the sound of ice hitting glass, the clink of a long spoon, the scent of citrus on my fingertips. My husband teases me constantly, says he has to remind me to drink actual water instead of “another concoction.” But I catch him sneaking sips from my cup more often than he admits. Especially when this one’s in the glass.

It reminds me a little of the Spicy and Tangy Tamarind Cocktail I shared not too long ago. That drink leans bold and sharp—tamarind, lime, heat. But this one is softer. Toasted. Creamy in a way you wouldn’t expect from a drink. It doesn’t shout; it lingers. You sip it slowly, and it stays with you.

This is the drink I make when I want to remember where I came from. When I want to blend the parts of myself that don’t always show up in the same sentence. Middle Eastern roots, Canadian winters, sesame snaps, and rye whisky. When I want to feel a little fancy, a little nostalgic, a little more like me.

Ingredients

• Canadian Club 100% Rye Whisky – The heart of the cocktail. It’s smooth but spicy, with subtle notes of baking spice and toasted grain. I reach for this particular rye not just because it’s Canadian, but because it holds its own against the richness of the tahini and the sweetness of the fruit. If needed, another bold rye whisky can stand in.
• Pineapple Juice – Brings a soft sweetness and tropical body to the drink. I love how it wraps around the sesame flavors and rounds everything out. I usually go for cold-pressed when I can, but canned works well too.
• Fresh Lemon Juice– Adds brightness and sharpness that lifts the heavier ingredients. Bottled won’t do here. Freshly squeezed really does make a difference.
• Tahini Paste – The ingredient that makes people pause. Just a touch gives the cocktail a creamy nuttiness without overwhelming it. I use the smooth kind from my pantry—the one I also swirl into sauces and dressings all week long.
• Dried Citrus Peel – This is mostly for the nose. As soon as you raise the glass, the citrus hits before the first sip. I dry my own from leftover orange or lemon peels, but store-bought works too.

See the recipe card for full list and exact quantities.

How to Make the 1001 Arabian Nights Cocktail

This cocktail comes together in minutes, but every ingredient adds its own layer of warmth, brightness, and depth. Here’s how make it at home:

Combine the Ingredients

Pour the whisky, fresh lemon juice, pineapple juice, tahini paste, and sesame oil into a cocktail shaker filled with ice. The tahini might look a little unusual at first, but it blends beautifully once shaken.

Shake Vigorously

Seal the shaker and give it a strong shake for 10–15 seconds. You want the tahini to emulsify into the juices and whisky, creating a lightly creamy texture. The shaker should feel icy-cold in your hands when it’s ready.

Strain and Pour

Strain the cocktail into a chilled glass filled with crushed ice. I like using a rocks glass or a short tumbler, the kind that feels good in your hand on a summer evening.

Garnish and Serve

Add a strip of dried citrus peel on top. Tuck a sesame snap onto the rim or break it in half and place it gently into the drink. It’s more than garnish, it’s a little bite of something sweet and familiar, perfect for nibbling between sips.

Storage

Cocktails like this are best enjoyed fresh, right after shaking, when everything’s still cold and creamy and the tahini is perfectly blended. But if you find yourself making a batch ahead for guests (or for a quiet moment later), you can mix the pineapple juice, lemon juice, whisky, tahini, and sesame oil together and store the mixture in a sealed jar in the fridge for up to 24 hours.

Just give it a good shake before serving, the tahini tends to settle a bit. I like to portion it into little mason jars if I know I’ll want one in the afternoon, right when the sun is pouring through the window and I’m taking five minutes before dinner rush starts.

As for the garnishes, dried citrus peels will keep in a small airtight container on the counter for several weeks, and I keep a sleeve of sesame snaps tucked in the pantry at all times (though somehow they disappear faster than I expect—small hands love those too).

Top Tips

What to Serve With the 1001 Arabian Nights Cocktail

This cocktail pairs beautifully with dishes that match its creamy richness and sesame-laced depth. I love serving it alongside something crisp or spicy to balance the drink’s mellow sweetness and nutty warmth.

For a flavorful bite, try it with my Spicy Tofu Tacos. The heat from the chili-lime tofu plays so well against the cocktail’s cool pineapple base. It's one of those unexpected pairings that makes the whole plate sing.

If you’re leaning toward something more filling, a Vegan Shawarma Pita works perfectly. The spiced seitan, tangy pickles, and creamy tahini sauce echo the cocktail’s Middle Eastern roots, and the combination is the kind of satisfying that makes a quiet night feel festive.

Looking for something non-alcoholic to serve alongside? Try offering a Limonana, that minty lemon slush that’s perfect for kids or guests who aren’t drinking. Or go a little bold with a Pornstar Martini Mocktail. It’s tart and tropical, with just enough drama to hold its own beside the sesame snap and citrus peel.

Recipe