Welcome: A Summer Evening Cool-Down at the Bar

I sometimes hear that people find it difficult to go to bars because they don’t know much about alcohol. Especially in this convenient yet incredibly inconvenient world where you can look up anything online, it might be easier to enjoy a bar if you research the drinks beforehand and understand them.

However, there’s also the perspective that precisely because you don’t know, it’s better to go to a bar that offers a wide selection of drinks and has a knowledgeable bartender.






Furthermore, not knowing something can also be seen as the joy of discovery. While there might be things in life that are better left unknown…

In any case, I believe it’s the same at any bar: whether customers know a lot about drinks or not so much, neither type is a determining factor in who is a “good” customer for the establishment.

Far more important than knowledge of alcohol is how well one can enjoy the time spent here, without disturbing other patrons, and how one can communicate with the bartender, maintaining an appropriate distance.

Why Not Wash Down the Lingering Heat of the Day with a Cocktail?

For most people, even if they haven’t tried them, they’ve likely heard of certain drinks or cocktails. For example, the Gin Tonic, a cocktail so popular now that it’s found in karaoke bars, izakayas, and even sold in cans. Starting with such standard cocktails is a good approach.



This applies to all cocktails; even with a Gin Tonic, the recipe, preparation, and taste vary from bar to bar, or rather, from bartender to bartender. It depends on the brand of gin, of course, but also the temperature, the type of tonic water, the carbonation level, the amount of lime, the procedure… it’s a cocktail where such factors create distinct differences in taste. How about that? Doesn’t learning this kind of knowledge, utterly useless in the everyday world, spark a little excitement?

Now, regarding the Gin Tonic, tonight I’ll recommend a slight variation.

I have various personal recipes, but tonight, let’s add a touch of bitters. Bitters are a type of liqueur used as a flavoring agent, made by infusing spirits with extracts of spices and herbs, adding a subtle accent.

By the 12th century, it was widely known that the herbs and alcohol used as ingredients had therapeutic benefits in medicine. Then, in the 17th century, London apothecary Richard Stoughton advertised something like, “Mix this in your drink; it tastes better, is good for your health, and prevents hangovers.” Bitters thus became widely recognized as a cocktail flavoring (due to space constraints, I’ve lightly skipped over details again, so please search if you’re interested).

Today, several manufacturers produce bitters, but the one I’ll introduce today is lavender from “BOB’s BITTERS.”



Adding just one or two drops of this to a glass imparts depth to a refreshing Gin Tonic with spices and herbs, while the lavender adds a touch of elegance.

Reflecting on Israeli Jazz

Reflecting on Israeli Jazz

The Gin Tonic, enhanced with Bob’s Bitters, pairs beautifully with the Avishai Cohen Trio’s “FROM DARKNESS” (the one without the trumpet).



Incidentally, he also plays electric bass, and there’s a subtle hint of Jaco Pastorius in his playing, which makes me smile, thinking he must have been influenced by Jaco. Jaco playing in Israel—I wonder what kind of environment that would be. Speaking of Israel, it seems that ruins, believed to have been used for winemaking, dating back about 1,400 years, were recently discovered there.


Anyway, to be honest, I really loved the previous trio’s lineup. After all, the drummer was the now-famous Mark Guiliana. He’s another drummer who is absolutely essential when discussing the current jazz scene.

The Final Track, “Smile,” Holds the Key

However, the album with the current lineup is truly magnificent. Please forgive my initial skepticism. The moment I heard it, I regretted my preconceptions and felt an urge to apologize to the album cover. The unique and extraordinary basslines. Each note of the piano intertwining with the melody. The unpredictable rhythms of the drums. Nitai Hershkovitz and Daniel Dor—these two are also ones to watch.

Avishai humbly states in interviews that he is exploring “the origins of his musical expression and activities,” but that’s an understatement. He has undoubtedly succeeded in advancing jazz, at least by half a step. Except for one track, all songs on the album are Avishai’s originals, and every single one is worth listening to. Please play it from the first track all the way to the final “Smile.”





To you, the night, and the music, cheers.