Cocktail: Glory From Ashes | Bartender: Jack Zgheib

The Glory From Ashes cocktail has been inspired by the tragic and horrific explosion of our lovely city Beirut on the 4th of August 2020. Our country turned into ashes but us as bartenders, never gave up or lost hope on cheering up people by at least giving them good and tasty cocktails. We kept on being creative and didn’t stop making new cocktails. Finally, just like our famous singer Fairouz wrote a song “Li Beirut“ which literally translates to “For Beirut“, I dedicate this cocktail Li Beirut.

The usage of Roasted Coriander seed infused Ilegal Mezcal Añejo gives the cocktail a smokey flavor with hints of sweet agave on the palate, whereas ginger is quite pungent and spicy with a very slight woody flavor. The usage of Wata Original apple cider gives crisps and refreshing notes of Lebanese green apples while the wild thyme, which grows in the Middle East and specifically in Lebanon, has been used to give the cocktail a sour taste. Plus, what could be better than using our famous wild thyme in a cocktail that is originally made for Lebanon! Finally, the glass is rinsed with Cognac VSOP to give a Classic vanilla and oak tones.

Cocktail: Glory From Ashes | Bartender Atlas

Photo: Jonathan El Hajj

3.5 cl Ilegal Mezcal Añejo infused with roasted coriander seeds*
1.5 cl Wild Thyme Ginger Simple Syrup**
5 cl Wata Original Apple Cider
Hennessy Cognac VSOP

Rinse rocks glass with Hennessy Cognac VSOP.

In mixing glass with ice, add Infused Ilegal Mezcal Añejo with the Wild Thyme Ginger syrup. Stir until cold. Strain into Hennessy Cognac VSOP rinsed glass with 1 ice cube and finish it with adding the Wata Original Apple cider. Garnish with Edible Flower Bouquet.

*Ilegal Mezcal Añejo infused with roasted coriander seeds: Roast 20g of Coriander seeds and poor into 300 ml of Illegal Mezcal Añejo while they’re hot. Infuse overnight.

**Wild Thyme Ginger Simple Syrup: In a saucepan, add 1 cup of sugar and 1 cup of water over high heat and stir until the sugar dissolves. Once dissolved, turn off the heat and add 1 small bunch of thyme and one 2-inch piece of ginger, peeled and chopped. Infuse for 15 minutes then strain into a jar. Refrigerate until ready to use. Will keep in fridge for two weeks.


Jack Zgheib
My name is Jack Zgheib, I graduated with a Bachelor degree in Information Technology Systems Management thinking that’s my only career passion.

My fortunes as well as my need to expand my income have led me to the world of mixology (in layman terms Bartending)and it became my second passion not only in my career but also in my daily life! And today I am working as an instructor and a bartender at “The Tipplers” that have supported me and helped me in growing this passion.

The lure of the profession, the infinite possibilities, the countless variations, the endless nights, the amazing people, the altered egos, the wonderful stories, the constant learning, and all the “maturing” I went through were very similar to the distilling and aging of fine single malt.

The versatility of happenings and events imprinted my character with the intricate balance of ingredients and tastes of masterfully created cocktails.

Suddenly, I realized that the vast world of mixology is not very much different than the ever-expanding sophistication of today’s technology, network applications, channels, and platforms.

Years flew, countries visited, skills sharpened, certificates obtained, endless cocktails created and thousands of people served, yet I still believe that I am at the very beginning of the Spirits mind we call mixology.

Finally, “ it’s a beautiful thing when a career and a passion come together. “
Jack Zgheib on Instagram

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