Bottoms up!
Summer has entered our lives finally and what best than to enjoy a delicious cocktail with your friends on a beautiful afternoon? We have prepared for you some delicious, summer-themed cocktails, based on Greek alcoholic drinks and a few classic ones with a Greek twist to them.
Sappho’s Potion
Ingredients
- Ice
- 30ml tsipouro
- 30ml mastiha liquer
- 1 bar spoon of olive oil marmalade
- 25ml lemon juice
- 10ml sugar syrup
- Thyme
Method
- Mix all the ingredients together, except for the thyme, in a shaker.
- Strain in a coupette glass and garnish with thyme.
Cucumber, lime & tsipouro cocktail
Ingredients
- 3-4 tablespoons tsipouro
- 1/3 cup cucumber juice
- ¼ of a lime
- 1 teaspoon sugar or maple syrup
- 1 pinch of salt
- 3 mint leaves
- ¼ cup club soda or seltzer water
- Ice
Method
-
In a shaker, lightly muddle the mind leaves with the sugar (or maple) syrup, the salt and the lime. Add the tsipouro, the cucumber juice and the ice cubes and shake very well. Pour in a tall glass, add the club soda, 2-3 cucumber slices and fill with ice cubes. Pierce the olives with a toothpick and place them on the rim of the glass.
Mojito Mastiha
Ingredients
- Ice
- 10ml freshly squeezed lemon juice
- 2 ½ teaspoons of sugar
- 20ml mastiha liquer
- 20 ml white rum
- Soda
- Mint leaves
Method
-
Place the sugar, lemon and mint leaves in a tube glass and crush them with a muddler.
-
Fill the glass up to the middle with soda and add the ice. Complete with mastiha and rum.
Sunset in Tinos
Ingredients
- Ice
- 40ml tsipouro
- 1 slice of fresh ginger
- 1 strawberry
- 1 teaspoon of chili
- 10ml agave syrup
- 20ml lime juice
Method
-
Crush the strawberry and ginger with a muddler in the bottom of a shaker. Add in the rest of the ingredients and shake with ice. Strain twice and serve in a Coupette glass.
Daiquiri Barfly
Ingredients
- Ice
- 3 tablespoons of white sugar
- 30ml mastiha liquer
- 30ml white rum
- 10ml fresh lemon juice
- ¼ of green apple cur in small pieces
Method
-
Place the sugar, lemon and mint leaves in a tube glass and crush them with a muddler. Fill the glass up to the middle with soda and add the ice. Complete with mastiha and rum.
Mavrodaphne Cooler
Ingredients
- Ice
- 60ml Mavrodaphne
- 15ml Crème de Cassis
- 15ml white rum
- 30ml lemon juice
- 60ml cranberry juice
Method
-
Mix all the ingredients and shake them with ice in a shaker. Serve in a Balloon glass, garnished with a mint sprig and a lemon twist.
