A few weeks ago, we published an article about how Israel is revolutionizing its cocktail scene. Here is a round-up of recipes from some of those Israeli bartenders and establishments.
Arak Mojito
Recipe by Abraxas North by Eyal Shani, Tel Aviv
Ingredients:
2 oz Arak
1 oz lemon juice from fresh lemons
½ oz simple syrup
Mint leaves
1 lemon (for garnish)
Seltzer (to finish)
Directions:
Fill a highball glass and fill with ice. In a shaker, muddle two lemon wedges, add two mint leaves and fill with ice. Combine with arak, lemon juice and simple syrup. Shake well and strain into a high ball filled with ice. Garnish with lemon and mint leaves. Finish with seltzer.
Banana Republic
Recipe by Avri, lead bartender, Isrotel Hotels, from the Port Hotel Tower Tel Aviv’s menu
1 egg white
2/3 oz | 20 ml oz fresh lemon juice
50 ml | 1 2/3 oz turmeric-infused bourbon
1/3 oz |10 ml Smoky whiskey
1/3 oz | 20 ml banana puree
Directions:
Infuse a one-liter bottle of bourbon(one liter) with turmeric (20 grams, coarsely chopped), for two days, and then strain. Combine ingredients as listed above in a cocktail shaker. Shake, double strain, and pour over ice. Garnish with dehydrated pepper 'whiskers.'
Fancy Schmancy
Recipe by Avri, lead bartender, Isrotel Hotels, from the Port Hotel Tower Tel Aviv’s menu
Ingredients:
1 egg white
2 oz | 60 ml gin
2/3 oz | 20 ml lychee syrup
¾ oz | 25 ml fresh lemon juice
Flower rim grind
Directions:
To make the flowered rim, grind 40 grams of local aromatic flower petals in a spice mill with 200 grams sugar. We use roses, lavender, and rosemary blossoms. Create the lychee syrup by cooking lychee puree in oleo sacarum. Add the ingredients as listed above into a cocktail shaker. Double strain in to a coup glass garnished with a flower rim.
Lost Sailor
Recipe by Avri, lead bartender, Isrotel Hotels, from the Port Hotel Tower Tel Aviv’s menu
(Bartender note: A homage to an Israeli-English expedition that was lost at sea, as one of our port hotels in Tel Aviv is situated on the street named after it. Its ingredients are what we imagined could be found on a life boat.)
1½ oz | 45 ml blended scotch
1/3 oz | 10 ml arak
1/3 oz | 10 ml house-made vermouth*
A few drops essential oils from a lemon and an orange (used historically to fend off scurvy)
Directions:
In a stirring glass combine ingredients above with ice. Pour over fresh ice, and garnish with dark bitter chocolate.
*Bartender tip: To make the best use of spent (emptied) wine bottles, we mix all the wines that’s were open for more than a day or two into a vat with our blend of aromatic agents, roots, leaves and spices, let it infuse for a month, then we add sugar and rum to fortify it. Home-made vermouths are an incredible way to maximize use of products to create something fresh and fun.
Red Sunset
Recipe by Thinkers Distillery
Ingredients:
1.5 oz Thinkers Israeli Sunset Gin
3/4 oz Raspberry Syrup
0.5 oz Lime Juice
top off with Ginger Beer
Directions:
Serve in a wide highball glass and garnish with fresh raspberry
Jerusalem Smash
Recipe by Thinkers Distillery
Ingredients:
2 Oz Thinkers Jerusalem Dry Gin
3/4 oz Lemon Juice
0.5 oz brown simple syrup
3-4 fresh basil leafs
1 egg white
Directions:
Shake well in shaker, strain and serve in a chilled coupe glass
Thinkers Espresso Martini
Recipe by Thinkers Distillery
Ingredients:
1 3/4 oz Thinkers 40/60 Vodka
1 oz espresso
0.5 oz Premium Vanilla Syrup
3 drops Orange bitter
Directions:
Combine ingredients in shaker with lots of ice, shake well and strain in Nick and Nora glass. Garnish with coffee beans and orange peel.
Kempinski Highball
Recipe by Common Bar
Ingredients:
2 dashes cardamom tincture
35 ml Pear cordial
45 ml Macallan 12
Top up with seltzer water
Directions:
Combine all ingredients. Both the cardamom tincture and pear cordial we make in house.
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