I always try to make sure that my cocktail menu has a good balance. The Zivah was my choice for Bavel’s “vodka cocktail,” offering an approachable flavor profile using somewhat more challenging ingredients. I wanted to push beyond the usual expectations of a vodka drink, and I came up with a riff on a gimlet that substitutes vodka and aquavit for the normal botanicals found in gin.
House-made celery syrup shows a bitter complexity and enough sweetness to temper out the acidic lime juice, creating a beautiful balance of savory herbs next to the sweet and the sour. We shake the drink with an egg white, which results in a creamy and silky mouthfeel. Finally, we top off the drink with edible marigold flowers, so you get this floral note on the nose with the first sip.