the cocktails

SERGEANT PEPPER

Green pepper gives a fresh twist to this aromatic sweet and sour cocktail.

2 rings of green bell pepper
Handful of mint sprigs
0.75 oz. simple syrup
1 oz. freshly squeezed lime juice
2 oz. Milk & Honey Single Malt New Make

Muddle bell pepper with simple syrup in a shaker. Add the rest of the ingredients and shake vigorously. Double strain into a cocktail glass and garnish with ground black peppercorn.

For extra spiciness, add 2 drops of Habanero tincture.

Silver Screen

While this cocktail seems quite advanced, once you have the ingredients handy, it’s a quick one to make. Make sure to use freshly squeezed lemon juice.

5 Cardamom beans
1 oz. Honey mix*
1 oz. Fresh lemon juice
2 oz. Milk & Honey Single Malt New Make

Crash cardamom beans in shaker.
Pour ingredients and shake. Double strain to an ice-filled lowball.
Garnish with a lemon wheel.

* Honey mix: 1:3 boiling water and honey, stir and chill.

Heard It Trough The Grapevine

Grapes, lime and agave – can it get more summery than this? This is a light and refreshing expression of a New Make-based cocktail. Ideal for a rooftop gathering on a Friday afternoon.

6 Grapes
1 tsp Agave syrup or simple syrup
0.75 oz. Elderflower liqueur
1 oz. Lime juice
1.5 oz. Milk & Honey New Make Single Malt

Muddle grapes with agave or simple syrup in a shaker.
Add the rest of the ingredients and shake vigorously.
Dump into a rocks glass and garnish with a lime wheel.

Negroniño

A refreshing variation of a timeless classic. The combination of the light and bitter Aperol and the higher proof New Make creates a refreshing and balanced cocktail.

1 oz. Milk & Honey Single Malt New Make
1 oz. Aperol
1 oz. Sweet vermouth

Pour into a lowball glass. Fill glass with ice and stir 3-4 times. Squeeze the oil from a lemon twist and garnish with the same twist.

Not-So-Rusty Nail

A heart – and gut – warming cocktail, for slow after-dinner sipping or a winter comfort.

2 oz. Milk & Honey Single Malt New Make
0.75 oz. Benedictine
2 dashes Angostura bitters

Pour to a lowball filled with ice cubes.
Stir.
Garnish with an orange twist.

Summer Mule

Handful mint
25 ml. ginger syrup*
15 ml. lime
60 ml. M&H New Make
Club soda

Add all ingredients (except club soda) into a cocktail shaker. Shake without ice and pour into an ice filled highball glass. Top with club soda and stir gently with a bar spoon or straw. Garnish with candied ginger.

* Fresh ginger syrup: Juice ginger root through a centrifugal juicer. Mix equal part of granulated sugar and stir until sugar is completely dissolved.

Ginger beer can replace the fresh ginger syrup and club soda.

Pineapple Delight

Handful mint
6 pineapple cubes
25 ml. Aquafaba
25 ml. simple syrup
25 ml. lemon
50 ml. M&H New Make
Ice (about 150-200 ml.)

Add all ingredients into a blender. Turn on, on high speed. Pour into a hurricane glass. Garnish with a mint sprig.

Apple & Honey

¼ granny smith apple, diced
25 ml. honey syrup*
25 ml. Lime
15 ml. Calvados
45 ml. M&H New Make

In a cocktail shaker, muddle the apple with honey syrup. Add the rest of the ingredients, fill with ice and shake vigorously. Strain into a cocktail glass and garnish with an apple slice.

* Honey syrup - mix 3 parts honey with one part hot water and stir thoroughly until liquid unifies. For example: 300 ml. honey with 100 ml hot water. Bottle and keep refrigerated.

Strawberry Fields

3 strawberries, halved
25 ml. simple syrup
30 ml. lime
60 ml. rosemary-infused* Levantine Gin
Dash sparkling wine

Add all ingredients into a cocktail shaker (without the sparkling wine). Fill with ice and shake vigorously. Strain into a cocktail glass and top with sparkling wine. Garnish with dehydrated strawberry or a rosemary sprig.

* Rosemary infusion: Pour 500 ml. Levantine Gin into a sterilized container. Add a rosemary stalk. Let infuse for 10 hours and strain.

A Bridge to Nowhere

10 ml. elderflower liqueur
20 ml. Levantine Gin
15 ml. lime
15 ml. Grenadine*
1 dash Creole Bitters
Sparkling wine

Add all ingredients (except sparkling wine) into a cocktail shaker. Fill with ice and shake vigorously. Strain into a champagne flute and top with sparkling wine. Garnish with pomegranate seeds.

* Homemade Grenadine:
Reduce 1 liter of fresh pomegranate juice by half (1000ml. > 500ml.)
Add 500 ml. simple syrup and 100 ml. pomegranate concentrate.
Keep refrigerated up to 2 weeks.

BEE 2 BEE

Handful za’atar (hyssop)
25 ml. honey syrup*
30 ml. lemon
60 ml. chamomile-infused Levantine Gin

Add all ingredients into a cocktail shaker. Fill with ice and shake vigorously. Strain into a cocktail glass. Garnish with a lemon wheel and a za’atar sprig.

* Honey syrup - mix 3 parts honey with one part hot water and stir thoroughly until liquid unifies. For example: 300 ml. honey with 100 ml hot water. Bottle and keep refrigerated.

Vegans can replace honey with 20 ml. agave syrup.

The Perfect Serve

60 ml. Levantine Gin
10 ml. lime
1 Tbs. mixed berries
Tonic water

Add all ingredients (except tonic water) into a Balloon glass. Fill glass with and top with tonic. Garnish with a lime wheel.

Green Levantine

Handful fresh oregano leaves
60 ml. celery juice
30 ml. lime
30 ml. agave* syrup
60 ml. Levantine Gin
Atlantic sea salt rim

Add all ingredients into a cocktail shaker. Fill with ice and shake vigorously. Strain into a salt rimmed rocks glass. Garnish with a lemon wheel and fresh oregano.

* Agave is lower than sugar on the glycemic index, and still a lot sweeter.

ROTHSCHILD BLVD

30 ml. Roots
30 ml. sweet vermouth
Top with tonic water

Add Roots and vermouth into an ice-filled highball. Top with tonic and stir gently with a bar spoon or straw. Garnish with an orange wedge.

Mama Cass

1 egg white
25 ml. honey syrup
25 ml. lemon
30 ml. Gin
30 ml. Roots
Pernod rinse
1 dash Peychaud’s Bitters

Coat the inside of a rocks glass with a few drops of Pernod. Add the rest of the ingredients into a cocktail shaker. Shake hard without ice (to help froth the egg) and then again with ice. Double strain into the Pernod rinsed glass. Garnish with star anise and a dash of Peychaud’s Bitters.

Vegan substitutions: Aquafaba instead of egg white and agave syrup instead of honey.

Mediterranean Daquiri

20 ml. simple syrup
30 ml. lime
25 ml. Roots
25 ml. white rum
15 ml. dry sherry

Add all ingredients into a cocktail shaker. Fill with ice and shake vigorously. Strain into a cocktail glass. Garnish with a lime wedge.

For dry sherry use Fino, Manzanilla or even Palo-Cortado.

Local Hero

5 ml. Yellow Chartreuse
10 ml. Palo Cortado Sherry
30 ml. Cocci Americano
30 ml. Young Single Malt

Pour all ingredients into a chilled mixing glass. Fill with ice a stir for approximately 25 seconds. Strain into a chilled cocktail glass and squeeze a grapefruit twist on top.

Credit: Omri “Bobby” Dagan

MORE COCKTAILS

SERGEANT PEPPER
Silver Screen
Heard It Trough The Grapevine
Negroniño
Not-So-Rusty Nail
Summer Mule
Pineapple Delight
Apple & Honey
Strawberry Fields
A Bridge to Nowhere
BEE 2 BEE
The Perfect Serve
Green Levantine
ROTHSCHILD BLVD
Mama Cass
Mediterranean Daquiri
Local Hero