mastiha cocktails & drinks

2 parts KLEOS Mastiha Spirit

1⁄2 part fresh lemon juice

4 basil leaves

• Shake all ingredients vigorously.
• Strain over fresh crushed ice in a highball.
• Garnish with a lemon wheel and basil leaf.

Adopted from the modern classic cocktail "The Med", created by the demigod credited with Greece's cocktail renaissance , Michael Menegos. Like Plato and Socrates, you can find him in Athens' best watering holes waxing poetic on government, philosophy, food, and drink.

2 parts KLEOS Mastiha Spirit
1⁄2 part fresh lemon juice
4 shiso leaves

• Shake all ingredients vigorously.
• Strain over fresh crushed ice in a highball.
• Garnish with a lemon twist and shiso leaf.

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2 parts KLEOS Mastiha Spirit
1⁄2 part fresh lemon juice
7 mint leaves

• Shake all ingredients vigorously.
• Strain over fresh crushed ice in a highball.
• Garnish with a lemon wheel & mint sprig.

Mastiha was the world's first chewing gum, so we baptized this Greek riff on the mojito en espanol, and it tastes kinda like Wrigley's Spearmint gum.

2 parts KLEOS Mastiha Spirit
1 part silver tequila
1⁄2 part fresh lime juice

• Shake all ingredients and strain over ice into a rocks glass.
• Sprinkle black pepper on top.
• Garnish with a lime wheel and a black pepper rim.

"Oh MY GOD! Who knew the margarita could get any better?!?!

The Greek homage to Julio Bermejo's classic Tommy's Margarita

1 part KLEOS Mastiha Spirit
1⁄2 part mezcal
1⁄2 part fresh lime juice

1⁄4 part simple syrup
2 parts fresh Ruby Red grapefruit juice

• Shake all ingredients and strain over ice into a highball.
• Top with soda.

Garnish with a Ruby Red grapefruit slice, and a Pink Himilayan sea salt rim to balance your chakras when drinking on Sundays;)

This smoky and sweet concoction is EXACTLY what Melina Mercouri would have been drinking in the classic film of the same name.

2 parts KLEOS Mastiha Spirit (1 part= 1 oz, or 30ml)

1 bar spoon Greek olive brine

London Essence Rosemary Grapefruit Tonic

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• Pour KLEOS and Olive brine over ice
• Top with London Essence Tonic
• Garnish wirh a Greek Olive

2 Parts KLEOS Mastiha Spirit

2 parts Unsweetened Cold Brew coffee.

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Add cinnamon and/or mint.

Roll this drink (do not shake).

Pour over Ice.  

Garnish with a cinnamon stick or mint leaf.

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2 parts KLEOS Mastiha Spirit

1 large ice cube

Lemon peel, expressed

Serve KLEOS Mastiha Spirit over one large ice cube in a rocks glass. Garnish with an expressed lemon peel.

1 part KLEOS Mastiha Spirit

1 part gin (we like Ford's London Dry)

3⁄4 parts fresh lemon juice

1⁄4 part simple syrup

6 cucumber slices

Shake all ingredients vigorously.

Strain and serve up in a chilled coupette. Garnish with a cucumber peel.

Lord Byron was an English poet, and "philhellene", completely obsessed with Greece.

Now, so are you.

1 part KLEOS Mastiha Spirit
1 part white rum
1 part fresh lime juice

1⁄2 part simple syrup

• Shake all ingredients vigorously.
• Strain and serve up in a chilled coupette.
  
  Homer takes you on a virtual Odyssey with this version of the daquiri we think is an upgrade from Mr Hemingway's;)

1 part KLEOS Mastiha Spirit
2 parts gin 3 drops orange bitters

• Stir all ingredients over ice for dilution.
• Strain into a chilled coupette.
• Garnish with an expressed orange peel.

For the Bond girls and the men who love them.

1 part KLEOS Mastiha Spirit
1 part silver tequila
1⁄2 part fresh lime juice

1⁄4 part simple syrup
6 1-inch watermelon (karpouzi) cubes
4 pink peppercorns

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• Muddle pink peppercorns.
• Shake all ingredients vigorously.
• Double strain over fresh crushed ice into a highball.
• Garnish with watermelon cubes and a thyme sprig.

Karpouzi Thyme is all the time! (Great frozen)‍

1 part KLEOS Mastiha Spirit
1 part Metaxa 5*
1⁄2 part fresh lemon juice
3 strawberries hulled

1⁄4 part simple syrup

• Muddle strawberries
• Shake all ingredients and strain over fresh crushed ice in a highball
• Top with ginger beer
• Garnish with a strawberry slice

When one iconic Greek brand meets another, it's plate-breaking happiness in a glass. (Great Frozen)

2 parts KLEOS Mastiha Spirit
1 part Absolut Elyx vodka
1⁄2 part lemon juice
1⁄4 part simple syrup
5 muddled raspberries

• Muddle raspberries.
• Shake all ingredients vigorously.
• Strain into a flute.
• Garnish with edible flowers.

When your cocktail looks as expensive as your Cartier

1 part KLEOS Mastiha Spirit
1 part Glenlivet Founders Reserve
1⁄2 part fresh lime juice
1⁄4 part simple syrup
4 1-inch pineapple squares
1 rosemary sprig

• Muddle pineapple and rosemary sprig.
• Shake all ingredients and strain over ice in a rocks glass.
• Garnish with a pineapple leaf.

Created by one of Miami's best palettes, Robert Ferrara; well suited for a boss like Aristotle Onassis, peacocking on his private oasis, the yacht Christina.

1 part KLEOS Mastiha Spirit
1 part vodka
1⁄2 part simple syrup
1⁄4 part fresh lemon juice
1⁄4 part fresh lime juice
6 fresh tarragon leaves
4 1-inch cubes of cantaloupe

• Muddle cantaloupe with tarragon.
• Shake all ingredients vigorously and double strain over ice into a highball glass.
• Garnish with a tarragon sprig and cantaloupe balls.

When you're Greek-American, and you can't elope....but you can swig a few of these at your big fat Greek wedding. (Great frozen)

1 part Kleos Mastiha Spirit

1 part Kastra Elion vodka

1 part Stray Dog Gin

Bar Spoon Olive brine

• Combine all ingredients in a shaker tin and shake vigorously with ice.
• Strain into a chilled coupe or martini glass.
• Garnish with a an olive and piece of feta.

Yia Mas Motherf*ckers

1 part KLEOS Mastiha Spirit
1 part gin
3⁄4 part fresh lime juice
1⁄4 part simple syrup
3 blackberries OR sub 1⁄2 part Boiron Blackberry Pureé

• Muddle blackberries.
• Shake all ingredients and strain over ice into a rocks glass.
• Top with soda, or Fever Tree Ginger Beer for a kick.
• Garnish with sage leaves and a fresh blackberry.

Created by cocktail industry gladiator Ezra Pattek.

1 part KLEOS Mastiha Spirit
1 part Boiron Raspberry Pureé
1⁄4 part simple syrup

• Shake all ingredients.
• Strain into a flute.
• Top with prosecco.
• Garnish with fresh raspberries.

Unleash your inner Greek Goddess.

1 oz Rose Water

1 oz KLEOS

1 oz Lemon Juice

0.75 oz Jasmine Syrup

0.25 oz Honey Syrup

• Shake all ingredients.
• Fine Strain into a coupe glass.
• Serve over block ice.
• Express a lemon twist over top, roll into a rosette, and put on a pick (optional: between two cherries).
• Garnish with rose petal.

Unleash your inner Greek Goddess.

1 part KLEOS Mastiha Spirit
1 1⁄2 parts Boiron Peach Pureé
1⁄4 part simple syrup

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• Shake all ingredients.
• Strain into a flute.
• Top with prosecco.

For the cinephiles who brunch.

1 part KLEOS Mastiha Spirit
1 part cognac
3⁄4 part fresh lemon juice
1⁄4 part simple syrup
Orange wedge (no skin)
2 blackberries

• Muddle orange wedge and blackberries.
• Shake all ingredients vigorously.
• Strain over crushed ice in a copper tin or rocks glass.
• Garnish with a mint sprig, blackberry, and lemon wheel.

We pour out a little liquor for rapper Tupac, whose lyrical lyricism was that of the bards of Greek poetry.Shout out to one of favorite Miami cocktail bars, Sweet Liberty (@sweetlibertymia) for lending us this badass glassware. #hospitality

3⁄4 part KLEOS Mastiha Spirit
3⁄4 part gin
3⁄4 part Cointreau
3⁄4 part Lillet
3⁄4 part fresh lemon juice

• Shake all ingredients with ice.
• Strain into a chilled coupette.

Jean Cocteau was a staple in 1920's Parisian-cafe society, and a "Philhelene"--someone that loved Greek culture. Much of his art and theater was inspired by the tragic hero Orpheus...and likely boozy cocktails like this.

1 part KLEOS Mastiha Spirit
2 parts Toki Japanese Whiskey
1⁄4 part simple syrup
3 dashes Spanish bitters (or try lavender bitters)

• Stir all ingredients well, over ice for dilution.
• Serve over 1 large ice cube in a rocks glass.
• Garnish with an expressed lemon peel (use orange peel if using lavender bitters).

A cocktail fit for the operatic diva, and one of the great sopranos of the 20th century; to warm up the vocal chords before her final farewell performance in Sapporo, Japan, in 1974.