7: 1: They call it "Cocktail Lab".

I call it "the sexiest place in Tel Aviv"

This is how it is in a structure that can easily deliver tutorials on chemistry and molecular, and can just as easily hold a seminar on first dates

Yaniv Granot

04/07/2022

Monday, 04 July 2022, 08:00

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Do not let the windows confuse you.

7: 1 (Photo: Walla !, Yaniv Granot system)

"Japanese Garden" (gin yuzu, elderberry syrup, verjuice, soda, cucumber) next to "Yuzu Negroni" (yuzu gin, red vermouth, camphor)

"I do not feel alcohol at all"

"It's a good thing, no ? "

"No. On the contrary. There is no buzz. Where is the buzz?"

"He's probably coming. It's a cocktail full of alcohol, only that unlike almost all places, he manages to be balanced and not attack you with a hammer" "But I want him to attack a bit. I do want a

buzz

. Buzz is part of it.

It's just the first cotile "

" so it's coming already "

Good to know (promoted)

The secret to improving your sex life - now on a special sale

Served on behalf of "Gabra"

Quite a few people will pass by the "7: 1" cocktail lab (Seven To One, based on the proportions of the world-famous cocktail, which is the dry and classic martini - 2 and a third gin, a third martini, and without getting too carried away with equally worthy mixology Of James Bond) without knowing exactly what's going on in it.

The first building on Ehad Ha'am Street turns its back on the Neve Tzedek neighborhood and looks forward and east into Tel Aviv, but is planted very deep in both the neighborhood and the city - although this city could easily be Sydney and London as well.

The location is strategic and the vibe is safe in itself, but the large windows that expose the inside to the outside provide only a small part of the interest.

In essence - they call it a "cocktail lab".

This is a perfect but slightly clinical definition.

You can call it "the sexiest place in Tel Aviv".

This is an equally accurate definition, and the most non-clinical there is.

The power of the buzz.

7: 1

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"Vetiver Highball" (raspberry gin, pineapple liqueur, vetiver tincture, pineapple soda, varjos, citrus blossom), along with "French 7: 1" (celery gin, white cabbage wine, elderberry liqueur, varjos , Agave)

"Still no buzz?"

"I do not know, maybe. Not sure. On the other hand there should be a pineapple here too and I can barely feel it"

"Yes, but that's their whole thing - they said everything talks to each other, flavors and aromas that create something a little different"

"Okay, no matter I think the buzz is starting.

The surroundings are dim and very comfortable to drink, the center is no less bright and comfortable for work, and the general feeling is a concert or a boxing match, depending on where you draw your adrenaline from

The new bar of Yagur Frozenko and the TYO Group is a bar only if you elegantly ignore everything that this word has taught you in Hebrew all these years.

There are very few places here (between 30 and 45, depending on seating arrangements and hostility), and much more real estate is dedicated to professionals than to drinkers. The surroundings are dim and very comfortable to drink, the center is no less bright and comfortable for work, and the general feeling is a concert or a boxing match, depending on where you draw your adrenaline from

. Deeply drawn cocktails and ice-matched cocktails, and a glass wall that hides-reveals the behind-the-scenes of all this happening.We'll return to it, maybe after the next drink.

Japan-Israel line.

7: 1 (Photo: Walla !, Yaniv Granot system)

Sleep with the fish.

7: 1 (Photo: Walla !, Yaniv Granot system)

"Fake Champagne" (gin tankers, Kochi Americano, coconut cream, lemon juice, jasmine tea, milk), alongside "Art of Choco" (rum mint, liqueur liqueur, cordial lime, dark chocolate extract)

"Okay, I feel the buzz. I'm a little drunk "

" Are you sure? I thought there was nothing "

" Safe-safe, and drunk-drunk "

On the walls there are accessories bought, I suppose, in a package deal with the Biological Institute in Ness Ziona, and on the floor lies a machine that splits liquids in a tenth of working time.

I think that less than that, inspectors from the Atomic Energy Agency have been summoned to Iran, but I do not care

The 7: 1 cocktail menu includes 20 survivors strong enough to pass the tough filter of Frozenko, and the equally tough filter of the crowd.

Some have been running with him in mind for years, others have been quickly adapted to Israeli taste.

Ten more are already awaiting launch, depending on season and temperature, crops and other inventions.

A visit to the most secretive lab there is confuses Prosenko's words with the lab promises.

There is, among other things, one machine that exhausts peanut butter and dark chocolate into ready-to-mix liqueurs, a honey smoker and aromatic plants known only to Ukrainians, and a monster that knows how to take celery and turn it into a delicate but present distillate, and an ice machine.

On the walls there are accessories bought, I suppose, in a package deal with the Biological Institute in Ness Ziona, and on the floor lies a machine that splits liquids in a tenth of working time.

I think that less than that, inspectors from the Atomic Energy Agency have been summoned to Iran, but I do not care.

All of this, threatening from the side and a little overwhelming when you think about the investment and energy, converges a few feet away - beyond the glass screen, and at least six decibels of music - into one perfect glass.

That is, twenty glasses are perfect.

I know, I've tried hard enough to say.

Amusement Park.

7: 1 (Photo: Walla !, Yaniv Granot system)

Tetris, but not playing.

7: 1 (Photo: Walla !, Yaniv Granot system)

"Bananavardier" (barley whiskey, campari, red vermouth, fresh banana), alongside "Cardi P" (Cherry wine, Creme de Cassis, Pisco brandy, lime juice, cardamom, vegan foam)

"Are you sure there is a banana in it?"

"Yes, it's written like that, do you not feel?"

"No, maybe a little in the nose. And how can you not see her? How can she not cloud the cocktail and turn it into a smoothie?"

"Not clear, it's perfectly clear"

"Yes. I would ask, but I'm totally drunk"

Alongside the cocktails, 7: 1 serves food from the skilled hands of Yama Sun, TYO's veteran chef.

You will find here immediate suspects such as chicken gyoza (62 shekels) and her vegetarian sister (58 shekels), varied yakitori and also oysters, but you are here for the fish, and the fish sushi.

Many years in Tel Aviv have led Yama to an almost synergistic understanding of the local taste buds, and to an appreciative insistence on quality and workmanship from his homeland.

That means, in practice, Nigerian and sashimi in spectacular cuts, precisely scorched fish chunks, fresh, fresh rolls and more special outings such as lobster roll, hamchi yuzu and locus wasabi.

Prices, as you might expect from all this text, are high.

The fresh fish will do it for any wallet, and the cocktails themselves start with a tickling of the 60 shekel threshold, and climb very fast up.

However, there is no blatant deviation from Tel Aviv prices here, and as an overall experience - a drink or two and something small nearby, or a real meal - one can easily say that this is an event that does not happen too often in our places, and therefore justifies the investment, theirs and ours.

When the dance begins.

7: 1 (Photo: Walla !, Yaniv Granot system)

Reader, pharmacist, learner and host.

Frozenko (Photo: Anatoly Michaelo)

Frozenko immigrated to Israel only about four years ago, with dreams of Bermon and an enviable obsession, constantly working to make them come true.

He reads, prepares, studies and hosts in and out of the laboratory, and sets a clearly non-Israeli professional standard.

I try to describe to him how I feel about the tongue with that elusive banana.

Every professional would laugh at me at this point - a fourth cocktail, and a verbal wording ability that knows it - but he nods and smiles, enjoying a well-mixed sip.

In his head, you can see, he is already starting the choreography that will allow another dance at the bar in a few weeks.

This is how it is with sexy scientists.

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• TYO

• Neve Tzedek