Top Israeli Mixologist Releases Cocktail Book with 150 Recipes
Translated & summarized from Calcalist by baba
Leading Israeli mixologist Ariel Leizgold has published "American Bar," a book with 150 cocktail recipes designed for home preparation. The book aims to demystify cocktail-making and includes historical context, despite evolving trends in the beverage industry.
The story in 5 lines · by baba
- Top Israeli mixologist Ariel Leizgold released a new cocktail recipe book.
- The book "American Bar" contains 150 classic and modern cocktail recipes.
- Leizgold aims to make cocktail preparation accessible for home use.
- He is a pioneer of cocktail culture in Israel and has international bar ventures.
- The book includes historical anecdotes and substitutions for ingredients.
Ariel Leizgold, a leading Israeli mixologist and founder of the Bellboy group, has released a new book titled "American Bar," featuring 150 classic and contemporary cocktail recipes. The book, illustrated rather than photographed, also includes historical anecdotes about the origins of various drinks. Leizgold, 46, is credited with pioneering cocktail culture in Israel and has trained numerous bartenders. His Bellboy group operates several popular bars in Tel Aviv, including the 18-year-old "223," and has expanded internationally with a branch in Berlin and another opening in Thessaloniki.
Leizgold describes the "American Bar" concept, which emerged in Europe in the mid-19th century, as a style influenced by American culture in its menu, preparation methods, equipment, and hospitality. He aims to make cocktail-making accessible for home enthusiasts, providing recipes that require minimal specialized equipment or pre-made syrups. The book also offers substitutions for hard-to-find ingredients and includes recipes from fellow mixologists, not just historical figures.
Despite a perceived saturation in the cocktail bar scene and a trend of reduced alcohol consumption among younger generations, Leizgold remains optimistic about the future of mixology, likening it to "cooking on ice" due to the complex balance of flavors, temperature, and dilution. He notes a decline in the work ethic among aspiring bartenders but hopes for a resurgence in genuine hospitality. The book is self-published and available for purchase at his bar "223" and on the Bellboy group's website for 118 shekels.