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Mataroa Gin partners with Hyacinthe Lescoët

Greek brand Mataroa Mediterranean Dry Gin has teamed up with bartender Hyacinthe Lescoët of The Cambridge Public House to introduce a signature cocktail inspired by the brand’s botanicals.

Hyacinthe Lescoët created Love’s Divine for Mataroa

Lescoët is co-founder of The Cambridge Public House, a cocktail bar based in Paris, France.

He has crafted a Mataroa signature cocktail using a key ingredient of juniper berries from Croatia, which is a symbol of youth, fertility and longevity, according to the brand.

The serve boasts an intense woody smell and spicy, slightly peppery taste.

“The ingredients of a perfect cocktail can be anything, as long as it’s fresh and made with craftsmanship and in synergy with nature,” Lescoët commented.

“The same goes for the spirits we use: they have to be made in a sustainable way, with passion and skill. Then nothing can go wrong.”

In November last year, the Greek gin brand partnered with bartender Christos Gkolfis to create a signature cocktail called The Chloe.

Mataroa rolled out a limited edition bottle in September in collaboration with designer Themis Zouganeli.

Mataroa Gin is distilled and bottled in Greece.

In October, the brand partnered with local airline Aegean to host 10 bars in its airport lounges.

Love’s Divine


40ml Mataroa Mediterranean Dry Gin

100ml Padron pepper & juniper berry soda*

Dehydrated padron peppers (for garnish)


Mix together the ingredients and serve in a footless flute or Highball glass. Add ice. Garnish with dehydrated padron peppers.

*Padron pepper & juniper berry soda


Padron peppers

Juniper berries

Martini Floreale non-alcoholic white vermouth

Grape juice




Cut padron peppers in half and toast on a burning pan.

Mix the padron peppers and juniper berries in Martini Floreale non-alcoholic white vermouth with grape juice, water, verjus and sugar.

Cook sous vide for two hours at 52 degrees celcius.

Place in the fridge and leave to infuse overnight.

Strain properly and store in a fridge up to 10 days.

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