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Mataroa creates Christmas menu
Greek brand Mataroa Mediterranean Dry Gin is teaming up with Milan’s Officina bar for a four-day festive pop-up at The Zillers Pastry Bar in Athens, Greece.
The menu will be available from 14-17 December, from 2pm-10pm.
Fabio Cassini, the head bartender at the Milan all-day cocktail bar, will be making the trip over to Greece to craft the cocktail menu.
His creations include the Citrus Bliss (made with Mataroa Gin, basil, lemongrass and verjus); the Nectar Fusion (made with Mataroa Gin, honey, pepperoni and Electric Bitters); Bubbles (made with Mataroa Gin, creme de cassis, grape and amaro); and, lastly, the Hanky Fancy (made with Mataroa Gin, fernet, vermouth rosso and cacao bitters).
The drinks can be paired up with savoury dishes from Pavlos Kyriakis – such as a blue lobster roll with green curry mayonnaise and a pork belly tortilla with yoghurt and lemon – as well as desserts from pâtissier Giorges Platinos, such as chocolate crémeux with grué de cacao and spices ice cream.
A spokesperson for Mataroa said: “Christmas time at last, and it should be celebrated properly. That’s why we have organised a pairing that truly is second to none.”
This year, the brand has been working with several bartenders to create signature cocktails with its gin, including Popi Sevastou, Tito Karipidis, Konstantinos Theodorakopoulos, Marcos Chorattides, and Martin Zupina.
Martin Zupina’s signature, the Soferinez, made our December roundup of best cocktail recipes. The head bartender at Mirror Bar in Bratislava’s creation was a variation of the Martinez.
Mataroa Gin is distilled and bottled in Greece.