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