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.
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.
PINEAPPLE RAKI SOUR
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.
15ml lime juice
15ml lemon juice
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.
44 ml lemon juice
44ml ounces metaxa
1/2 teaspoon ouzo
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)