Shakers and mixing glasses are on fire! 13 barmen + 3 barwomen got inspiration from the Aegean Sea and created the ideal cocktails for summer holidays!

Klairi Plastira from Boogaloo & Tabularasa in Antiparos

Mamma mia

• 60 ml G' vine
• 25 ml honey syrup
• 20 ml lemon juice
• 40 ml handmade apricot puree
• 30 ml fresh orange juice
• dash lemon bitters
• dash grapefruit bitters
• top up Pimento

Marfi Mpali from Upupa Epops in Kato Petralona (stay tuned)

Cool of the Sun

• 50 ml grape spirit
• 15 ml elderflower liquor
• 25 ml fresh lemon juice
• 20 ml sugar syrup flavored with fresh pineapple 
• 10 ml albumin
• 5 green grapes
• 2 dashes amargo bitter

Natalia Livitsanou from The Gin Joint in Athens

Robin Hood

• 50 ml Plymouth Gin
• 25 ml Del Professore Rosso Vermouth
• 10 ml Skinos Mastiha Spirit

photo: Yiannis Velissaridis Photography / Asprimera Design Studio

Konstantinos Vasilakopoulos from 9ΒΗΤΑ in Halandri

Street of Dreams

• 50 ml mastic dry
• 30 ml lemon juice
• 15 ml spices syrup
• 20 ml syrup from Aegina pistacchio
• 2 dashes orange bitters

Thanos Xykis from Bella Vespa in Glyfada

Aegean T'N'T

• 50 ml tequila blanco
• 20 ml honey syrup, mastic and strawberries
• 3 dash Peychaud bitter
• Αegean tonic
• crushed violet for garnish

Nearchos Novakos from Spiti Cocktail bar in Halandri

Perfect Mare

• 60 ml Edinburgh Seaside Gin
• 120 ml 3cents Tonic
• Garnish with fresh ginger, wild sea fennel of Ikaria, lemon peel and a fish sauce drop.

photo: Panagiotis Tsetsekos

Manolis Lykiardopoulos from Odori in the center

El Greco

• 30 ml skinos
• 25 ml limoncello cooked with dried roses
• 25 ml citrus cordial
• Top up agean threecents tonic

Panagiotis Aggelou from Giraffe in Praxitelous

Marine Pleasure 

• 30 ml Skinos
• 20 ml Retsina Gold
• 15 ml Nardini Grappa
• 10 ml homemade syrup of fennel and solid sea
• 2 ml grape Essence 
• 1 dash απο Grappa flavored with fennel, anise and coriander
• Garnish with edible seaweed in a shell.

Thodoris Anagnostou from CV Distiller in Athens

Generosity

• 60 ml Chivas Regal 12
• 30 ml homemade fortified wine
  (4 parts white wine, 2 parts Metaxa 7 scented with bergamot and 1.5 part syrup thyme)
• 1 dash creole

Alkis Deligiannis from The Ritzy in Holargos

Mediterranean Peach

• 40 ml white rum
• 20 ml mastic
• 40 ml peach puree
• 30 ml lime
• 15 ml ginger syrup
• 15 ml sugar syrup
• 2 dash angostura bitters

Antonis Apergis from Jolie Μôme in Marousi

Aegean Sunset

• 30 ml vodka
• 30 ml mastic
• 30 ml fresh lemon juice
• 30 ml sour cherry juice
• Red fruits jam
• Ground pepper
• 20 ml pimms
• Salt

Yiorgos Megalokonomos from Noel in Kolokotroni

Meditteranean Plum Sour

• 50 ml Skinos
• 20 ml liqueur Azen plum Polykalas
• 20 ml fresh lemon juice
• 10 ml sugar syrup (1/1)
• 2 dash peychaud bitters
• Egg white

Tzimis Patsouras from Tramp in Gkazi

Αegean twist

• 30 ml gin
• 30 ml mastic
• 30 ml fresh lemon juice
• 20 ml vanilla syrup
• A barspoon of fig jam

Anastasios Tsamis from The Sowl in Thisio

People Ti Punch

• 50 ml Clement Rhum Canne Bleue
• 20 ml lime
• 15 ml sugar syrup
• 2 bar spoon olive brin

Argiros Veniamin from Noel in Kolokotroni

Smoky Breeze 

• 4-5 basil leaves
• 60 ml mastic
• 25 ml lemon
• 1 bps absinthe
• 2 Dash Smoked Orange bitters

Maria Portokalaki

Via clickatlife.gr

From: Anthi Sasmatzoglou

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