KosherKocktails: Celebrate Israeli Independence Day With a "Made In Israel" Cocktail
A master mixologist at Jerusalem's Gatsby bar.
Photos by Kobi Charbit.
By Robin Tim Weis
Of all the doors (and of all the gin joints) I expected to go through in Jerusalem last summer, the revolving hidden bookcase of the Gatsby cocktail room was the one least expected. Hidden away like any good speakeasy, the Gatsby essentially becomes a hedonistic portal to the Roaring Twenties in the pious Jerusalem of Gold.
The Gatsby’s cocktail list does justice to both the pre- and post-prohibition era, however, its true soul is peppered by its attentive and vibrant Israeli staff that disparages with the quiet peace you might find in a dim light speakeasy. The Gatsby should become a staple for whoever fancies a pristine cocktail after a long day walking the dusty, cobbled streets of the Ancient City. Consequently, we at Fig Tree & Vine believe that there is no better cocktail with which to celebrate Yom Ha'atzmaut than with Gatsby’s Made in Israel cocktail. Follow the recipe below and toast the 68th anniversary of Israel's Declaration of Independence in true Israeli fashion this year!
Gatsby's ‘Made in Israel’ Cocktail
Serves one. Scale accordingly.
2 slices of cucumber
One spring of cilantro
0.75 oz simple syrup (1:1 water & sugar)
0.75 oz squeezed lime juice
1.5 oz dry gin (we recommend Gordon’s or Bombay Dry Gin )
0.5 oz arak (a Levantine alcoholic spirit in the anis drinks family)
Add the gin, cilantro spring and cucumber slices into a cocktail shaker and briefly muddle. Once muddled, add the the simple syrup, lime juice and arak. Fill the cocktail shaker with ice half-way and vigorously shake for 10 seconds.
Double strain your Made in Israel into a lowball glass with ice cubes and garnish with cucumbers, black pepper and a paper straw.
Meet FT&V's New KosherKocktail Correspondent
As the head bartender of his one-bedroom Logan Circle apartment in Washington, D.C., Robin is a passionate mixologist who is interested in exploring both classic and exotic ingredient compatibilities. Robin’s affinity for cocktails stems from his his passion for cooking and hosting. When not doing either, he is working at the OSTA Washington, the Embassy of Austria’s Office of Science and Technology.