Introduction

In the early 2000s, during the cocktail renaissance, a variety of new modifiers hit the market. These promised to give bartenders new ways to liven up their libations. If we think back to the earliest days of recipe publication, products such as maraschino and curaçao filled this role. By the time the cocktail renaissance was fully underway, mixologists rediscovered the practicality of these bottles on their backbar. They were also inundated with newer products which could add depth and dimension to a cocktail recipe. The most familiar? St. Germain, i.e. “Bartender’s Ketchup.” For anyone looking for a cool new upgrade from Ketchup, KLEOS Mastiha Spirit is a powerhouse modifier. It’s even been called the “bartender’s olive oil” by the likes of Food & Wine, Vogue & The Boston Globe.

Flavor and Texture in Cocktails

Simply adding modifiers to drinks comes with its limits. In the day and age of new techniques, just about any flavor profile can be added to a cocktail. But most of us want something more, a fuller experience. With its low-brow connotation, the idea of a “bartender’s ketchup,” that product we can all reach for to bring a cocktail to life, starts and ends with the addition of flavor. But what about texture? Where do we reach for that? No, this isn’t about egg whites in cocktails or their vegan alternatives. It’s about what happens when we want to reach for something that will give a drink both flavor and texture. Enter KLEOS Mastiha Spirit, “The Bartender’s Olive Oil.” 

Introducing Mastiha Spirits

The beauty of a mastiha spirit is that it has the full versatility of flavor and a texturizing element as well. If we look at the trend of adding olive oil to cocktails for texture, we can see an analogue developing. Adding a few drops of olive oil on top of a dirty martini, or a teaspoon to an espresso martini, really changes things up. Why not swap that olive oil with KLEOS and invite the silkiness and complex notes of mastiha into the equation? This is a unique opportunity for a bartender to accomplish what an olive oil might, while adding that one-of-a-kind flavor profile. The KLEO-CCINO is an excellent example of how to use a mastiha spirit with coffee. Check out this Greek Espresso Martini from Difford’s Guide. This utilizes KLEOS in conjunction with Tsipouro, a Greek grape distillate.

Why KLEOS is the “Bartender’s Olive Oil”

With the distillation of both the resin and essential oils from the skinos tree, KLEOS has just the right amount of viscosity to enhance any cocktail. And it does this while minimizing sugar content at just 4 grams per 2 shots. Just like terroir and microclimate affect an olive oil’s final taste, they also have an effect on KLEOS. The Greek island of Chios is the only place in the entire world where the skinos trees grow that can be used to make mastiha. In fact, it’s so unique it can only come from an area within Chios that is recognized by the EU as a P.D.O. (Protected Designation of Origin). The Cold AF Martini from Medium Cool in Miami, Florida was featured in Esquire’s “The Best Martinis in America, 2020,” and showcases how KLEOS can give a drink a “coastal spa like quality.” 

Conclusion

Hopefully, you’re convinced of KLEOS Mastiha Spirit’s versatility in cocktails. It’s use is not just a flavor enhancer, but also a texturizer. The “bartender’s olive oil” is here to stay. You’ve probably started generating some ideas of what you would like to use KLEOS for in your own drinks. We hope to see some of your creations soon! Until next time!