Food And Drink

It’s Been a Long Week: The Colonial

As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.

It seems as if Aperol spritzes aren’t going anywhere anytime soon, so we’re embracing the summer cocktail with a fancy-pants version from Shoo Shoo. The Tel Aviv outpost is the coziest little Nolita nook offering timeless Mediterranean dishes and yummy cocktails. And of course, we can’t not admire the Parisian-style black-and-white wicker chairs outside for ultimate people watching. Their version of a spritz also includes part gin and rosé champagne for extra booziness. We’ve snatched the recipe below:



  • 1.5 oz Aperol 
  • .5 oz Fords Gin 
  • .75 oz freshly squeezed lemon juice
  • .75 oz rhubarb syrup 
  • 1 pinch of Himalayan pink salt
  • rosé champagne to top off 
  • 1 torch sage leaf 

cocktail from Shoo Shoo



  • Pour all ingredients, except champagne, into a mixing glass
  • Add a large ice cube and shake vigorously 
  • Strain into a rocks glass over fresh ice and top with a splash of rosé champagne 
  • Garnish with a torched sage leaf