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FROM GREECETO THE WORLD
SKINOS COCKTAILS
FROM GREECE TO THE WORLD
Take your first sip of Skinos and enter into a centuries-old Greek tradition, energized by a truly Mediterranean spirit.
When Skinos Mastiha Spirit was first discovered by discerning drinkers it was enjoyed as a classical Greek aperitif or digestive, ice cold neat or over ice. But it didn’t take long for enterprising bartenders across the world to invent cocktails inspired by the unique flavour of Skinos.
To honour this spirit, we launched the Mediterranean Cocktails Challenge, inviting bartenders from Greece and around the world to create unique, timeless cocktails inspired by Skinos and other Mediterranean ingredients. Today, the Mediterranean Cocktails Challenge is a global ambassador for our cocktail culture.
Take the challenge and join the Skinos Mediterranean cocktail movement!
For more than 3000 years the people of the fragrant, beautiful island of Chios in the Aegean have been gathering the tears from the mastiha tree. True mastiha, the magic ingredient in Skinos Mastiha Spirit, is only found on Chios. Long known as a truly precious commodity, its life-enhancing properties have been cherished for centuries.From as early as 600 BC, mastiha was the magic ingredient in a spirit which travelled throughout the ancient world, becoming known as deliciously satisfying digestive. Today, Skinos continues this tradition and remains the only distilled mastiha spirit in the world.
THE SPIRIT OF MASTIHA
SKINOS TONICTHE PERFECT MATCH
THE SKINOSSIGNATURE
SKINOS& TONIC50ml / 1 3/4oz Skinos 100-120ml / 4oz Tonic1 stick Celery
Build into a highball filled with ice. Garnish with a stick of celery.Glass: highball
RECOMMENDEDBY OURBRAND AMBASSADORS
SKINOS SOURREFINED & BALANCED
50ml / 1 3/4 oz Skinos 20ml / 3/4 oz fresh lemon juice5ml / 1/4 oz simple syrup1 dash Angostura Bitters15ml / 1/2 oz egg white (optional)
Dry shake the egg white (optional) and then hard shake along with the other ingredients with ice. Strain into an old-fashioned glass filled with ice. Garnish with an orange peel.Glass: old fashioned
RECOMMENDED BY OUR BRAND AMBASSADORS
SKINOS SOUR
SOUTHOF HEAVENCLASSIC & TIMELESS
RECOMMENDED BY OUR BRAND AMBASSADORS
SOUTHOF HEAVEN
50ml / 1 3/4 oz Skinos 30ml / 1oz Cocchi Americano Aperitif Wine15ml / 1/2 oz Fernet Branca3 dashes Celery Bitters
Add all ingredients into amixing glass and stir with ice. Serve and garnish with limezest and peppermint.Glass: coupe
*Winning cocktail of the Mediterranean Cocktails Challenge 2013, created by George Megalokonomos
50ml / 1 3/4 oz Skinos (optional: infused Skinos with lavender)25ml/ 3/4 oz Fresh Lemon Juice15ml Fernet Branca 15ml Sugar SyrupEgg white (optional)
Dry shake only the egg white and then hard shake along with the other ingredients with ice. Fine strain into a coupe glass. Garnish with a lavender stickGlass: coupe
50ml / 1 3/4 oz Skinos 20ml / 3/4 oz Gin20ml / 3/4 oz lime10ml / 1/3 oz sugar 5 pieces of celery
Muddle 5 pieces of celery with the rest of the ingredients. Add ice and shake. Double strain into martini glass. Garnish with celery stick and add pepperGlass: martini
RECOMMENDED BY OUR BRAND AMBASSADORS
ROMEO & JULIETA
CELERYMARTINI
THE MEDCOOL & REFRESHING
CLASSICMEDITERRANEAN
50ml / 1 3/4 oz Skinos5ml / 1/4 oz simple syrup2 lemon wedges or 20ml / 3/4 oz fresh lemon juice6 fresh basil leavesSoda water
Muddle lemon wedges and basil leaves with simple syrup in a Col-lins glass. Fill with crushed ice, add Skinos and stir. Top with soda and some more crushed ice and garnish with basil leaves.Glass: highball
THEMED
30ml / 1oz Skinos 30ml / 1oz Gin1/4 cucumber (without skin & seeds)10ml / 1/3 oz fresh lemon juice5ml / 1/4 oz simple syrup1 dash Angostura Bitters (optional)
Muddle cucumber in base of shaker. Add the rest ingredients and shake with ice.Strain into a chilled tall bubble glass and garnish with a thin slice of cucumber.Glass: tall bubble
CLASSIC MEDITERRANEAN CLASSIC MEDITERRANEAN
50ml / 1 3/4 oz Skinos20ml / 3/4 oz Aperol10ml / 1/3 oz fresh lemon juiceTop up soda
Serve in a bubble glass and garnish with an orange peel or grapefruit peelGlass: bubble
SKINOSFRESH
PIKRO
20ml / 3/4 oz Skinos30ml / 1oz vodka
20ml / 3/4 oz cranberry juice10ml / 1/3 oz fresh lime juice
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a
flamed orange peel.Glass: martini
CLASSIC MEDITERRANEAN
30ml / 1oz Skinos 20ml 2/3 oz vodka10ml / 1/3 oz fresh lemon juice5ml / 1/4 oz simple syrup1 dash Peychaud’s Bitters (optional)1 barspoon pink peppercorns
Muddle pink peppercorns in base of shaker. Add the rest of the ingredients and shake with ice.Fine strain into a chilled martini glass and garnish with a few pink peppercorns. Glass: martini
CLASSIC MEDITERRANEAN
COSMOPOLIS PEPPYSKINOS
THEPUNCH ACROSS THE
BORDER
40ml / 1 1/4 oz Skinos30ml / 1oz Mezcal25ml/ 3/4oz Grapefruit10ml / 1/3 oz Simple syrup
Shake all ingredients with ice and strain into a collins cocktail glass. Garnish with a grapefruit wedge.Glass: collins
400ml / 13 1/2 oz Skinos150ml / 5oz Gin15 Basil leaves5 slices of Cucumber1/4 Pomegranate juicePeels from 1 lemon
Add all ingredients and stir. Served in a (1L) punch bowl
SMOKEYTEARS
THEPUNCH(serves 6 people)
SHOTS(ideal for after dinner) Serve ice cold Skinos and garnish with a juicy wedge of tangerine.
Serve ice cold Skinos and garnish with a red hot chilli. If you’re daring enough bite the chilly and soothe the heat with Skinos!
Add chilled Skinos, with a dash of Fernet Branca and fresh lemon juice. A modern day elixir!
CLASSICCHILLED SHOT
COROBORANTE
SPICY
www.myskinos.com