It seems that the Israeli summer is divided into two – there are those who are eager for it and dream of kayaking in Jordan, a Greek vacation or simply a cool watermelon by the pool; Others would have given it up completely, because why would they have huge queues at Ben Gurion Airport and crowded beaches?
So where is the consensus? Found. The hit this summer is the taste of anise with its many drinks, which have long since crossed ethnic boundaries and settled in the glasses of immigrants from Bialystok, Moscow and Nahariya. True, there are others who did not connect with the taste, but this is an acquired matter. In any case, no matter where you vacation, this summer the anise stars star in chasers, as a base for cocktails, in hotels, bars and elsewhere. In fact, it is a whole family of drinks and distillates - ouzo, arak, raki, pastis and even absinthe - and each place in the world has its own version and each has a different character and uniqueness.
Pastis Prado,
arak
Let's start, of course, with Iraq, which is so popular in the Middle East and North Africa, including here in Israel.
We met the original, more expensive version, made from distilling grapes with real anise stars, at the Galilean Kawar Distillery, where it has been produced for more than 70 years in a variety of alcohol levels. At the top is the "Special Addition" edition, with a special strength of 53%! True, they also have more refined distillates, but here we are talking about the magnificence of their creation. The desert has undergone three fireworks that have made it exceptionally smooth, and it exhibits powerful elegance, an intoxicating aniseed aroma and deep, rich flavors. It is recommended to add a little ice. (169.9 NIS, 750 ml)
The more popular and accessible version, in which the arak is extracted from generic alcohol (wheat, barley or molasses) and seasoned with anise oils, we found in the old Ashkelon arak, which was refreshed with a new look. The triple distillation it undergoes in copper boilers gives the drink a smooth and delicate texture, refined flavors and a slightly tingling finish. Wonderful even on the terrace with cold watermelon and feta cheese near by. Big Lake. (55 NIS, 700 ml).
Arak, Photo: Iagdesha
ouzo
This summer, it seems, is also recording records in Israeli tourism to Greece. The proof of this is our feed, which is filled with photos from Athens or Crete against the backdrop of azure beaches and white villas with light blue decorations. Greece is, of course, the homeland of ouzo (protected by regional trademarks), and it stars in every corner – in taverns, bars and restaurants.
We tasted the Metaxa, a great ouzo from Remy-Quantro, whose label has recently been upgraded and rejuvenated. This ouzo, which has not yet received enough attention here, is seasoned, in addition to anise, with gum (resin), produced in small batches and contains a high concentration of spices compared to its counterparts. It has a rich oily texture, sweet and velvety anise flavors and a long and wonderful finish. And not expensive at all either. (80 NIS, 700 ml)
Greco Kosher in Azorei Hen, part of the Greco Greek restaurant chain, went one step further and incorporated into their new brunch menu a charming cocktail, based on ouzo imported for them from the city of Plomari on the island of, famous for its ouzo drinks (NIS 489 for a 2-liter bottle). The brunch itself is wonderful, and the ouzo only takes you a step further into a perfect Greek atmosphere to the sounds of happy bouzouki. If you just add to that a few shattering plates in the background - you may not know the difference if you are in Tel Aviv or Santorini.
Ouzo, Photo: Iagdesha
And here's the recipe: Summer Santorini, courtesy of Greco:
Components
30 ml ouzo
30 ml gin
40 ml watermelon syrup
A little sour
Method of preparation
Scramble all the ingredients in a shaker cup with ice cubes, strain into a tall glass and add new ice. Garnish with a thin slice of watermelon and a little grated feta cheese.
Yasu!
Pastisemi
Those vacationing in French Provence will encounter the local pastis, a classic sweet liqueur based on anise extracts. It was originally invented as a replacement for Absinthe, which was banned (below), but over time it created its own fan base.
We especially liked Prado's pastis, which is imported to Israel. It has been produced since 1865 in the north of the country, in the port city of Le Havre in Normandy, but in the classic Marseille-Provençal style. It is drunk diluted with water – for every unit of measurement of the liquor, four or even five units of cold water and ice are added, making it milky-yellowish. It is sweet, its anise is pleasant and it is evident in its combination with the plant "licorice", better known as licorice. Also great in various cocktails. (110 NIS, 1 liter).
Pastis Prado,
Absinthe
Last but not least is the absinthe. Originally a Swiss anise drink, it was most endeared to French intellectuals and bohemians in the second half of the 19th and early 20th centuries, such as Emile Zola, Hemingway, Oscar Wilde, Gauguin, Picasso and Van Gogh. All kinds of beliefs and prejudices were associated with it, mainly that it causes hallucinations and disturbed and violent behavior, and it has even been labeled as a threat to human society. As a result, it was banned from sale in many parts of the world.
Absinthe
We chose the "Green Fairy" of the Israeli Golani Distillery - traditional Swiss-style absinthe (50% alcohol) distilled with anise seeds, fennel seeds and wormwood-absinthe, which was then soaked with mint, hyssop and shiva, giving it a cool Israeli twist. When it is clean, its flavors are tough and bitter, so it is important to drink it in the traditional method and dilute it in a ratio of 1:2 or even 1:3, that is, add two or three times as much very cold water (ice water) to each unit of absinthe, with a gentle sprinkle at height (and some will even add a sugar cube). In this way, it becomes a sage drink that is easy to drink (it's all relative, right?), and who knows - maybe you, too, will suddenly be sung by the muse and become Parisian bohemians. (150 NIS, 500 ml).
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