Bartender, There’s a Bouquet in My Drink | Eater SF

"At Tel Aviv’s Cafe Levinsky 41, chef-owner Benny Briga has been serving attention-getting gazoz studded with fruit chunks and dramatic herb bouquets, and he and co-author Adeena Sussman recently published Gazoz, a book of about 40 photographed variations that helped spread recognition of the category. Briga’s signature is “sweet fermentation”: cut fruit with sugar sealed in a jar for a few days, then chilled, producing short fermentations that he considers leave the finished drinks non-alcoholic. In his recipes the fermented syrups plus soda water form the base, after which drinks are assembled with pieces of partially fermented fruit, fresh fruit, lots of herbs, and often sweet-fermented spices, aerobic ferments like kefir and kombucha, and nut syrups, leaving ample room for seasonal and daily experimentation." - Camper English