The Double Standard cocktail bar is launching a brand new menu of summer cocktails under the direction of Yotam Shilo, plus a new menu by Chef Asi Levi (Weinberg). As part of the innovations, you can find cocktails poured from the barrel. Among the cocktails are the 'Blood Bath': vodka with garlic, dill and tomatoes, served in a special infusion bag (NIS 54), the 'Fizzy and Easy' cocktail containing gin, homemade raspberry puree, ginger and tangerine liqueur served on a bouquet of flowers (46 NIS). In the dining area, you can choose between liver pâté in delicate whiskey (46 NIS), a ceviche in Bloody Mary marinade, with pickled lemon, and red chili (NIS 52), or a veal sausage roll paired with coleslaw and purple cabbage.