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 saucepan over medium heat, combine ½ cup white vinegar (or apple cider vinegar), ½ cup honey and ½ tsp. salt. Simmer until large bubbles appear and mixture is reduced to about ½ cup, about 7 minutes. Off heat, add 1 oz. fresh spearmint, pushing it into the syrup. Let cool to room temperature, then strain into a bowl, pressing the solids. Stir in the remaining vinegar. Refrigerate, covered, for up to 1 month.