Shake all ingredients over ice. Strain into a cocktail glass. Garnish with a sprig of lemon verbena.
Sekanjabin can be purchased at Middle Eastern grocery stores, or you can make it at home:
*In a small pot over medium-high heat whisk together 2 cups sugar with one cup water until sugar is dissolved. Let syrup boil together for 10 minutes, then add ½ cup white wine vinegar. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
Remove from heat and stir in one cup fresh spearmint. Remove mint when syrup has cooled. Refrigerate, covered, for up to 1 month.