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Sicily has just mixed me a perfect cocktail.

Sicily is a robot

I approach her skeptically and cynically and scarred from decades of Israeli bartending.

I come out of it swaying much more than usual

Tags

• Cocktails

• Bartenders

• Alcohol

• start up

Yaniv Granot

Wednesday, 14 July 2021, 06:00 Updated: 06:38

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Sicily, barmaid-robot from cecilia.ai (cecilia.ai)

"Arthur, can you keep a secret?"

"Jim, I'm not just a bartender, I'm a gentleman"

There are quite a few great bartenders in modern popular culture - in fact, there are quite a few lists that rank the best bartenders in popular culture, with a more understandable bias towards Sam Malone (one of the boomers from "Free at the Bar," does not matter) and less understandable in the direction of Brian Flanagan (Tom Cruise in "Cocktail," which is funny that's what the movie was called because clearly not a single proper cocktail was poured there).

To the delicious Instagram page of Walla! The

fight

food

is decent and alcohol-saturated by nature, but one degree in it is already clearly divided - the only bartender who can ruin a date between Jennifer Lawrence and Chris Pratt is Arthur, the carnage robot of the "passengers". It is, according to Avner Shavit, "an oppressive android whose only job is to provide the twist completely randomly without which the film would have ended in the 60th minute."This is, if I may add, a bad bartender.

And with that in mind, skeptical and cynical and scarred and emotionally blocked - both from the film and Michael Sheen, but also from decades of Israeli barmaidism - I approach Sicily and expect alcoholic chaos.

120 seconds later, I'm much calmer.

Still skeptical, but smiling.

Maybe it's because I've not eaten anything this morning.

Maybe it's because of the perfect cocktail.

Magic Crunchy

There are recipes that rightly break the web

To the full article

Sicily celebrates Gin Day:

View this post on Instagram

A post shared by cecilia.ai (@drinkwithcecilia)

There is a joy of life here for people who sign a card and develop fun.

In the meantime I tag it under "My job is to tinker with cocktails"

The offices of GKI, the parent company of Sicily, mark a colored V on every startup checkbox available. There are distinct superhero themes and Lego blocks in places where stiffer bosses put up papers, colorful offices and a kitchenette that puts to ridicule some of the most prestigious restaurants in the area. There is also, at least in the superficial look I throw from the side, the joy of life of people signing a ticket and developing fun. In the meantime I tag it under "My job is to tinker with cocktails", but that's just a first impression as stated.

"A little over a year ago, we thought a bit and decided to try to integrate the world of alcohol and our core business - technology, engineering, robotics and development," said Elad Kobi, CEO, and Nir Cohen Freira, Marketing Director. , Was a bartender making cocktails at the office happy hour, as their smiling definition.

They talk a bit about the product ("works on voice recognition", "integrates AI capabilities"), the potential market ("airports, stadiums, VIP rooms, hotels") and the added value ("a unique and innovative experience that ultimately also produces cocktails" ), But my eyes wander very quickly outside the conference room and I get thirsty.

To their credit, it will be said that they recognize it immediately.

To their credit it should also be said that they smile politely from the flashback of my "Passengers", and only implicitly say that they have heard it 10,000 times in the last year.

Two minutes for a cocktail.

Sicily (Photo: Walla !, Yaniv Granot)

Sicily's formula takes into account a stuttering dialogue at the beginning with new and enthusiastic customers.

I stand here for six minutes, with her most not new customers, but most enthusiastic

We approach Cecilia with the smile of customers who walk into an ice cream parlor (or, more accurately, a bar) and begin the wet test. Hello-short hello, professional flirting, flow chart of options and the first cocktail in hand. It will not be worth anything if the drink is bad, I say to myself apprehensively with the first sip. The drink is not bad, I say with less apprehension and much more empty glass in hand.

Another one? Sicily takes the time to make a drink based on her "home" whiskey - GKI is also the owner of the excellent Milk & Honey distillery in Tel Aviv - and for the first time in a long time I am starting to regret the food we did not eat this morning.

My generous hosts probably jump at the chance and move on, to a red cocktail, based on gin and a few pomegranates, that looks innocent on screen and bastards in hand.

Two minutes to a cocktail is Sicily's stated rhythm, in a formula that takes into account a stuttering dialogue at the beginning with new and enthusiastic customers.

I'm standing here for six minutes, with her most not new customers, but most enthusiastic, so do the math, because I can no longer.

Including Eden Ben Zaken.

Kobi (second from the left), Cohen Freira (first row) and the team from Sicily:

View this post on Instagram

A post shared by GKI Group (@gkigroup)

Sicily follows in the footsteps of Marie Louise Sicily "Texas" Guinea, who owns one of the busiest bars in New York during the drought, and a mythological alcoholic character. It is designed and dressed in this classic and classy spirit, but knows how to quote Eden Ben Zaken well, or just to rave about where she is placed that day, the event she is bragging about or nearby attractions, for example, that complement the hotel experience you encountered.

"The idea was and remains the same - to create an experience as close as possible to the bartender, with dialogue and personal treatment," explained Kobi and Cohen Ferira, "and to pour into it obvious and obvious benefits." These advantages are of course engineering-physical, being no larger and more prominent than a classic ARCADE board, but also high-tech, with adapted coffee and micro-coffee, and culinary.

Sicily will not compete, and should not compete in the first place, on the best day of your neighborhood bartender, but it will soon be able to provide (very soon, if I understand correctly the cautious optimism of the hosts) a different, better experience from the future-which-is-also-present -Really, and in places that until now have provided you with mediocre service at best, and mediocre drink at worst.

Or in other words: Arthur, you're fired!

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