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Cocktail Recipe

Israeli Salad Martini

Michael Solomonov

Israeli Salad Martini

Michael Solomonov

We originally invented this cocktail at my restaurant, Zahav, as a way to use the accumulated juices at the bottom of a bowl of Israeli salad - it seemed such a shame to let all that flavor go to waste. The olive oil from the salad can be a little weird in a cocktail, so now we prepare a separate mixer of tomato and cucumber water seasoned with parsley and lemon. It pairs incredibly well with the botanicals in gin for a summery riff on a martini. The same approach also works great with vodka and a bit of the spicy green condiment, Schug, for a lighter, Israeli version of a Bloody Mary.

Serves 1 drink


2 ounces gin
1½ ounces Israeli Salad Water (recipe below)
1½ teaspoons lemon juice


To make the Israeli Salad Martini:

Pour the gin, salad water, and lemon juice into a shaker filled with ice. Shake vigorously and strain into a chilled martini glass. Add a slice of cucumber, tomato, and a twist of lemon and serve.

To make the Israeli Salad Water:

Blend 1 cucumber and 1 tomato in a food processor with a sprig of parsley and a pinch of kosher salt. Transfer to a cheesecloth-lined strainer set over a deep bowl and strain in the refrigerator for several hours or overnight. Allow the sediment to settle to the bottom of the liquid and strain again through cheesecloth.

Excerpted from ZAHAV © 2015 by Michael Solomonov and Steven Cook. Photography © 2015 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

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