Tomorrow, Brisbane’s newest cocktail bar opens its doors in Fortitude Valley.

Kazba is the project of food and beverage director Jared Thibault, music curator Andrew Lewis, Israeli executive chef Roy Ner and interior designer Luchetti Krelle, the team behind Za Za Ta Bar and Kitchen, a colourful and popular local vegetarian restaurant.

The new project will channel the flavours and atmosphere of Tel Aviv with a cocktail list that is heavy with spices, sweet syrups and Israeli ingredients such as persimmon, plum, orange blossom and pomegranate.

There will also be a section of the menu dedicated to smoke, such as in the Tel Aviv Sazerac, a Middle Eastern twist on the classic drink. Kazba’s version contains an applewood smoke blend of Lebanese grape spirit L’Arack de Musar, za’atar rye, peychaud bitters, demerara and lemon zest.

Particular emphasis will be paid to “theatrics”, which can be seen in a selection of cocktail vessels that have been sourced from bazaars and markets. For example, The Sun Also Rises, a twist on the classic Hemingway Daquiri, will be served in a flask hidden inside a novel.

“Guests can expect flavours and aromas of ancient Arabian spice routes, settle in and discerning palettes; bitter orange gin, fig infused rum mixed with our housemade Middle Eastern Amaro for Kazba’s take on the classic Whiskey Sour,” says Jared Thibault.

Chef Roy Ner, who also worked at Za Za Ta, will be heading up a bar menu that takes cues from Tel Aviv street food. Fried sesame falafel with tahini and amba pickles and savoury donuts with haloumi, chilli jam and pomegranate are two of the menu highlights revealed so far.

Kazba opens its doors tomorrow, 19 March, in Fortitude Valley’s Emporium precinct. It will be open from Wednesday to Saturday night from 5pm “until the last person leaves”.