Amit Admar is bartender and manager at the renowned Claro restaurant and event complex in Tel Aviv.
It is here that he is able to exercise his true passion for mixology, specialising in creating farm to table cocktails using only the highest quality, seasonal ingredients.
Mediterroni recipe:
30 cl. Campari
40 cl. Cinzano infused with roasted cardamom
30 cl. Tanqueray No.10 gin
Preparation: To create the cardamom infused Cinzano, roast fresh cardamom in a dry pan and add to the Cinzano. Leave to infuse for a minimum of 24 hours.
To create the cocktail, smoke rocks glass with fresh cardamom and leave to smoke while preparing the drink. Add all ingredients into a mixing glass and stir. To finish, pour the liquid into the glass and serve with a block of ice.
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