Traditional Arak

1 oz Dayaa Arak 2 oz Water Ice Cube

Meringue du Hameau

1 oz Egg white ½ oz Orange blossom syrup (1 L simple syrup with 1 oz of orange blossom water) 1 oz Lemon juice 2 oz Pastis du Hameau Whisk the first 3 ingredients until a meringue is achieved. Alternatively, a cream whipper can be used (along with an N2O canister). Chill Pastis du Hameau over ice and stir. Pour into a coup. Top with meringue. Garnish with a dehydrated lime wheel. by Luis Martinez

Gin & Tonic

Dayaa Sunrise

2 oz Dayaa Arak ½ oz Mint liqueur ½ oz extra virgin olive oil 1 oz of egg white ½ oz Baklava honey (honey infused with cinnamon and cloves) Pour all ingredients into shaker. Dry shake. Add ice to the shaker, shake, and double strain into a coup. Garnish with a mint leaf. by Luis Martinez

Jaffa

2 oz Gin Jaffa ½ oz of Masticha liquere ½ of Lemon juice 2 oz Beet juice ½ oz Orange juice ½ oz Grenadine syrup Pour all ingredients into shaker, add ice, shake and double strain into a rock glass with fresh ice. Garnish with a julienne carrot on a stick. by Luis Martinez

Cranmerry

Flamin' Phoenix

1 ½ oz Phoenix Vodka ½ oz Lemon Juice 1 oz Baklava Honey Drop of Lavender Essential Oil Dusting of Cayenne Pepper By David Horton from Swanky Bar Events, LA

Simply... Martini

Jaffa Fizz

1 oz. Gin Jaffa 1 oz. Orange Juice Mix well, serve in a glass with some ice and top up with cream Soda

La Rose de Damas

1 oz. Dayaa Arak 1 oz. Lemonade ½ oz. Rose Syrup Mix well, serve in a glass with some ice and top up with Soda water

Sour Amar

1 oz. Dayaa Arak 1 oz. Soursop Juice ½ oz. Apricot Juice ½ oz. Lemonade Shake well, serve in a glass with some ice and top up with soda water

Phoenician Roots

1 oz. Phoenix Vodka ½ oz. Berrycello ½ oz. Beetroot Juice 1 oz. Orange Juice ½ oz. Syrup Shake well and serve on the rocks

Berrycello Sprtizer

Arak Sour

Contact chef Walid El-Tawel at Fairouz, Ottawa for the recipe!