Israel-y delicious!

Old-world flavours come alive in modern combinations at top Israel cocktail bars and restaurants.

Abigail
Gilad Halawa and Merya Schorat, Adom, Jerusalem

  • 1½ oz Tequila
  • 1½ oz Bols Peach Schnapps
  • ½ fresh lemon, squeezed
  • 1 oz simple syrup
  • ½ oz mango purée
  • 3 mint leaves, shredded

Shake and strain into wine or tumbler glass.

Bella Mia
Gilad Halawa and Merya Schorat, Adom, Jerusalem

  • 1 oz Absolut Pear
  • 1 oz Bols Apple Schnapps
  • ½ oz lime juice
  • ½ oz simple syrup
  • 3 sage leaves, muddled

Shake with ice and pour into highball glass.

Omerico
Amit Evan, Adom, Jerusalem

  • ½ oz Arak
  • 2/3 oz Bols Peach Schnapps
  • Dashes of lime and lemon juice
  • ¼ oz simple syrup
  • 2 oz grapefruit juice topper

Shake with ice and pour into lowball glass.

The Samantha Fox

Adam Yosilewitz, Nana, Tel Aviv

  • 1 oz Beefeater or Plymouth gin
  • 2 oz ginger ale
  • ½ oz lime juice
  • Sprig of fresh rosemary

Shake liquids with ice and pour into tall glass, and garnish with rosemary

Odyssey
Adam Yosilewitz, Nana, Tel Aviv

  • 1 ½ oz Arak*
  • ¾ oz Amaretto Di Saronno®
  • ½ oz fresh lemon juice
  • 1 oz fresh pineapple or apple juice
  • Mint garnish

Tutpanis
Ninotchka, Tel Aviv

  • 3 oz champagne
  • 3 muddled strawberries
  • Fresh red berries garnish

Gatuchka
Ninotchka, Tel Aviv

  • ¾ oz Arak*
  • 1½ oz Orgeat Almond Liqueur
  • 2 oz rosewater
  • 3 large ice cubes
  • 10 muddled mint leaves
  • ½ oz fresh mixed berries, partially pureed

Blend ice, mint, spirits and rosewater until a fine texture is achieved. Pour into margarita or cognac glass and garnish with berries.

Margarita el Viento
Ninotchka, Tel Aviv

2 oz Silver Tequila of choice
¾ oz Cointreau
¾ oz Bols Triple Sec or fresh triple sec
½ oz fresh lime juice
1 oz muddled lychee fruits or lychee purée

Tall glass recommended. Can be enjoyed neat or blended.

The Red Star
Ninotchka, Tel Aviv

  • 2 oz Stoli Vodka
  • ¾ oz Campari
  • 2 oz grapefruit juice
  • Lemon garnish

Pomegranate Ginger Cosmo
Hanan (“cha-Nan”), chief bartender, Herbert Samuel Restaurant, Tel Aviv

  • 1½ oz Ketel One Citron Vodka
  • 2/3 oz triple sec
  • 2/3 oz simple syrup
  • 2/3 oz lemon juice
  • 1 t fresh muddled ginger
  • ½ oz fresh pomegrante juice in season
  • orange twist

Rim the Martini glass with orange twist then place in bottom of the glass. Muddle ginger, add other liquids and shake with ice.

White Sangria
Hanan, chief bartender, Herbert Samuel Restaurant, Tel Aviv

  • 3 oz sweet Cava or Sparkling Wine
  • 1 t Indian Masala spice
  • 1 or 2 fresh pear slices
  • 3-5 thin slices of a Serrano chile
  • Garnish with cinnamon stick

*Bartenders’ note: if Arak is not available in your area, you can substitute either Ouzo or Le Tourment Absinthe in the recipe for a similar effect.

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