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Zivah Cocktail From Bavel

A vibrant split-base cocktail.

Featured in Ori Menashe, Genevieve Gergis, and Lesley Suter’s book, Bavel: Modern Recipes Inspired by the Middle East, this cocktail combines a split base of vodka and aquavit with celery syrup, lime juice, egg white, and a pinch of salt.


  • 1 oz. vodka
  • 1 oz. aquavit
  • 1 oz. fresh lime juice
  • 3⁄4 oz. celery syrup
  • Pinch of salt
  • 1 egg white (pasteurized if you like)
  • Tools:shaker, strainer
  • Glass:coupe
  • Garnish:dried marigold flowers or chamomile blossoms (optional)


Shake all of the ingredients in a shaker without ice until frothy. Add ice, then shake again very hard. Strain through a fine-mesh strainer into a chilled glass. Garnish.

Celery Syrup: Combine 1 cup of celery juice with 1 3/4 cups of granulated sugar and whisk to dissolve the sugar (this might take several minutes). Store in an airtight container in the refrigerator for up to 3 days. Makes about 2 cups.

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