Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks

£6.995
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Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks

Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks

RRP: £13.99
Price: £6.995
£6.995 FREE Shipping

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Elsewhere in Tel Aviv, chef Eyal Shani serves gazoz at his popular restaurant Miznon, where it accompanies the meat-stuffed pitas and roasted cauliflower heads he’s known for. His rendition sits somewhere between Briga’s and the drinks of past generations, mixing seltzer with a syrup from a small producer that comes in flavors like apricot, raspberry, apple, and grape. Shani just opened a branch of Miznon in New York this week. The opening menu appears to be gazoz-less, but the drink may be added later, a representative says. Start the fermentation process with clean, unblemished fruit of the highest quality, preferably organic, seasonal, and local. The fruit is the star of the show and should be treated as such, especially because once you’re done drinking your gazoz, you will most likely lift the juicy slices of fruit out of the glass and eat them. The general rule for the fruit-to-sugar ratio is 70 percent sugar in relation to the weight of the fruit. Use that as your guide, unless otherwise indicated.

I couldn’t do exactly what he’s doing,” Nusbaum says of Briga’s laboratory, which requires constant tweaking. But the idea of reinterpreting gazoz offered a solution to a problem in his restaurant: how to use up the fruit that was too ripe for pastries. He started to make juices topped off with soda, a gazoz that bubbles but is denser than the classic. Carefully pour the simple syrup on top of the spices or chiles, making sure the spices or chiles are completely covered. A must-try location in the Levinsky Market after Tavlinksy in Tel Aviv is Cafe Levinsky. In the heat of an Israeli summer, this is definitely a place you want to stop at. Ever heard of a gazoz? This is the drink to try at Cafe Levinsky. Ask Benny Briga about it, the founder and owner of Cafe Levinsky. Gazoz drinks and their historic popularity among Tel Avivians predate Benny Briga by a hundred years or so. But in 2021, no Israeli is more closely identified with gazoz than Briga. A denizen of the Levinsky Market in the Florentin neighborhood, Briga concocts his bubbly masterpieces behind a six-foot-long counter in his boho-chic, postage-stamp-sized cafe that is equal parts seltzer bar and natural apothecary thanks to the colorful array of jarred fruits, herbs and spices that surround him.

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Today, both personal and cultural nostalgia for the drink have driven a small group of gazoz makers to reinterpret and revive it.

Gazoz smager lidt anderledes end andre sodavand, da den ikke er nær så sød og derfor har en mere frisk og frugtagtig smag. Den smager let og perlende og går derfor rigtig godt sammen med et måltid - men den kan selvfølgelig også nydes alene, som en tørstslukker på en varm sommerdag. Dig into a succulent meat dish or sample something from our entire menu devoted to plant-based foods. Many Israeli dishes are naturally vegan or vegetarian, making them perfect for anyone to enjoy. Food that’s larger than life, an experience to shareIn the 2011 documentary film Kapak Olsun, filmmaker Burak Serkan Çetinkaya claims that by the 1950s there were around 1,000 different gazoz producers in Turkey, where the soft drink was first introduced around the turn of the century. Medium-sized Anatolian towns often had a few different local options, while several larger cities had dozens. In these small ateliers, hand-operated machines bottled the local formula for delivery, which was sometimes done by mule. In the cultural biosphere of a small Anatolian town in the mid-20th century, when foreign imports were nonexistent, the local gazoz was not only something to be cherished; it was a source of local pride.



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