Greek brand Mataroa Mediterranean Dry Gin has partnered with three ‘exceptional’ mixologists to create six signature cocktails for the summer.

The gin brand has teamed up with Greek female mixologists Dionusia Sakellariou, Mary Talaiporou, and Agapi Petropoulou, to curate a list of cocktails suitable for the summer months.

Promotion consultant and bar expert Sakellariou, who boasts more than 10 years of experience in the hotel and restaurant industry, has created the Milky Way Punch cocktail, designed for four people to enjoy.

She has also created the Anasa, designed to be served straight up in a Martini glass.

Meanwhile Talaiporou, an experienced bar manager and leader of the Schweppes brand ambassador team, has created the Ugly Tomatoes cocktail, and the Anthemoessa Fizz.

Talaiporou is known for creating the category of ‘Nikkei cocktails’ that utilise ‘weird’ and often unknown ingredients of Japanese and Peruvian cuisine.

Finally, Petropoulou, who has worked as bar manager at A is for Athens and the 360º Cocktail Bar for the past seven years, has curated the ‘exotic’ Laura’s Martini, and the Wet Highball.

Milky Way

Ingredients (serves four):

• 200ml Mataroa Mediterranean Dry Gin
• 100ml Kernel liqueur
• 200ml Milk (lactose free)
• 50ml Kafir lime cordial
• 1 Lemongrass stick (smashed)
• 4 Kaffir lime leaves
• 4 pieces Szechuan pepper

Method: Place all ingredients besides the gin in a vacuum bag, seal and leave it in the fridge for six hours.

When it is time to serve, fine strain in a jar, add the gin and stir.

Serve in chilled glasses, filled with ice. Garnish with one Kaffir leaf in each glass.

Αnasa

Ingredients:

• 50ml Mataroa Mediterranean Dry Gin
• 7ml Eau-de-vie pear
• 7 ml Macho Green Apple Liqueur
• 1 drop Crème de cassis

Method: In a mixing glass, stir all ingredients besides the crème de cassis drop. Serve in a martini glass without ice, and then add the crème de cassis. Garnish with an edible flower.

Ugly Tomatoes

Ingredients:

• 50ml Mataroa Mediterranean Dry Gin
• 15ml Lime
• 10ml Bergamot cordial
• 25ml Kimchi
• 110ml Peeled tomato with beetroot and raspberry
• Beetroot, biscuit and takuan to garnish

Method: Stir all ingredients together in a mixing glass and pour into your glass before garnishing.

Anthemoessa Fizz

Ingredients:

• 50ml Mataroa Mediterranean Dry Gin
• 20ml Lime
• 25ml Bhutan berry cordial
• 25ml Egg white
• Schweppes Pink Grapefruit to top
• Lemon and thyme to garnish

Method: Stir all ingredients except the Pink Grapefruit together in a mixing glass over ice, and pour into a Collins glass. Slowly top with the Ping Grapefruit and garnish with lemon and thyme.

Laura’s Martini

Ingredients:

• 50ml Mataroa Mediterranean Dry Gin
• 50ml Exotic mix*
• 15ml Lemon juice
• Lime zest to garnish

*For the Exotic mix: Take the juice of a kiwi (150ml) and some melon flesh (100g). Mix in a blender, with 100g of coconut sugar. Double strain, put in a bottle and keep in the fridge.

Method: Add all ingredients to a shaker and shake before and double straining into a coupette glass. Garnish with lime zest.

Wet Highball

Ingredients:

• 50ml Mataroa Mediterranean Dry Gin
• 35ml Almond orgeat
• 10ml Pony and Jigger kernel
• 10ml Lime
• 20ml Coconut milk

Method: Mix in a pot, stir well and strain using a coffee filter. In a chilled highball glass, add a big ice cube and serve the cocktail. Fill up with soda and top with 10ml Vinsanto.

Mataroa recently partnered with Dubai’s Antonino Donato on a bar takeover in Crete, Greece.

Amathus Drinks is the exclusive importer and distributor of Mataroa Gin for the UK market.