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Cocktail time

When taking a stroll through the Mediterraneans outstanding country side, it’s difficult not to crush the wild carpet of herbs underfoot; they grow so profusely giving the air an unique scent. The herbs found today are the same herbs gathered thousands of years ago. Their uses – not only for medicinal purposes but also to flavor delicious Mediterranean cuisine and drinks  – have remained unchanged.

Worthless people live only to eat and drink; people of worth eat and drink only to live.

We may never know precisely when the first cocktail was made or who invented it, and for a long time, the etymology of the term used to describe it was quite as dark as the origin of the thing itself. There are dozens of interpretation and anecdotes about the origin of this magic word. Greeks and Romans had the habit of mixing wine with honey, water, resins and spices… so we can say that even they were in use of a kind of cocktail: a drink that is mixed with at least two ingredients.

Anis, mastic and sweet fennel are some of the most used herbs to make famous Mediterranean spirits such as Mastika, Pastis, Arak, Ouzo and Raki. Here a couple of cocktails that make you shine at your next social event. Yesterday is history, tomorrow is a mystery. Let the party begin.


Turkey’s national drink is usually drunk neat or with water, but its anise flavours also work very well in a fruity cocktail. Put everything in a shaker with a handful of ice and shake hard for 10-15 seconds. Remove the ice, shake again for 10-15 seconds, until the egg white fully foams, then double strain into a chilled martini glass.

35ml raki
15ml lime juice 
15ml lemon juice 
15ml sugar
25ml pineapple juice 
25ml egg white (just over half a white)


The Greek Apollo Cooler is something of a fun drink that you may not technically find in Greece. Shake all ingredients well and garnish with a lemon slice. Best served chilled in a glass of your choice, together with our Apollo Cocktail coasters.

4 ice cubes
44 ml lemon juice
44ml ounces metaxa
1/2 teaspoon ouzo
ginger ale
lemon slice (for garnish)


This tasty sour features the distinctive flavor of mastica. Shake all ingredients with ice and fine strain into ice-filled glass. Garnish with orange zest twist and serve in old-fashioned glass.

60 ml Skinos Mastiha
20 ml freshly squeezed lemon juice
10 ml Giffard Sugar Cane Syrup
1 dash Angostura Aromatic Bitters
15 ml Pasteurised egg white
Orange zest twist (for garnish)

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