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Mataroa teams up with Tito Karipidis
Greek brand Mataroa Mediterranean Dry Gin has partnered with Tito Karipidis, bar manager at Mple Papagalos, to create a signature cocktail.
Karipidis is also the bar manager at One&Only Aesthesis, a coastal hotel near the Greek town of Glyfada.
“It’s the best job in the world. The diversity and the unexpected situations intrigue me,” said Karipidis about working in the spirits industry.
The cocktail that Karipidis created for Mataroa is based on a G&T and features sweet white flowers and a subtly mineral taste. Named Mataroa Highball, it strikes a balance between London Dry and Mediterranean-style gins and includes cucumber for a refreshing touch.
Recently, the brand partnered with Konstantinos Theodorakopoulos to create a cocktail based on lavender, a symbol of femininity, acknowledgement and devotion, according to the brand.
It has previously teamed up with bartender Marcos Chorattides of Last Word Bar in Cyprus to create a signature cocktail inspired by the brand’s botanicals, and with Hyacinthe Lescoët of The Cambridge Public House to create a drink using Croatian juniper berries.
This summer, the gin brand worked with Greek mixologists Dionusia Sakellariou, Mary Talaiporou and Agapi Petropoulou on a list of cocktails.
Mataroa Gin is distilled and bottled in Greece.
Mataroa Highball
Ingredients
40ml Mataroa Mediterranean Dry Gin
15ml St-Germain
4 drops saline solution
Cucumber peel
Indian tonic water
Method
Stir the ingredients together. Serve in a highball glass with a silver of cucumber to garnish.
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