Mediterranean Breeze
Ingredients
50mLTsilili Tsipouro
150mL Grapefruit Soda
Directions
In a highball glass filled with crushed ice, build the ingredients, stir with the bar spoon and garnish with grapefruit twist, after spraying the oils.
* If you cannot find grapefruit soda, create your own by mixing:
3/4 cup sugar syrup 1: 1
6-7 pink grapefruit
1 lemon
5-6 cups of club soda
From the mixologist Fondas Tazes
Peaches & Grapes
Ingredients
15mLTsilili Tsipouro
100mL BiancoNero White Sparkling Wine
25mL peach purée
Directions
In a sparkling wine (flute) glass build the ingredients on ice, stir gently with the bar spoon and garnish with lemon twist, after spraying the oils.
From the mixologist Fondas Tazes
Floral Lady
Ingredients
50mLTsilili Grape Distillate Muscat of Hamburg
25mL fresh lemon juice
20mL almond syrup
5mL Violette liquer
4 basil leaves
Directions
Add all the ingredients in the shaker with crushed ice. Shake until it freezes. Double-strain and pour into a chilled martini glass (or coupette vintage champagne). Garnish with a basil leaf and a lemon twist, after spraying the oils.
From the bartender Simos Tagaras
Xinomavro Sour
Ingredients
50mLTsilili Grape Distillate Xinomavro (it works also with Tsilili Grape Distillate Muscat of Hamburg)
50mL BiancoNero White Sparkling Wine
25mL fresh lemon juice
2 dashes Angostura Bitters
15mL sugar syrup (2: 1)
Directions
Add all the ingredients, except sparkling wine, in the shaker with crushed ice. Shake until it freezes. Pour into a tumbler glass without straining. Top up the glass with BiancoNero White Sparkling Wine and stir very gently with a bar spoon. Garnish with a lemon twist, after spraying the oils.
From the bartender Simos Tagaras
Old Cave
Ingredients
60mL Dark Cave 5-Year-Old Tsilili Tsipouro
15mL honey syrup 1:1
2 dashes Angostura Bitters
2 dashes Orange Bitters (old-fashioned style)
Directions
Add the ingredients in a mixing glass with a lot of ice. Stir with the bar spoon for 20-25 seconds (old-fashioned style). Pour into an old-fashioned (or double-rocks) glass and add ice.
Garnish with orange and lemon twists, after spraying the oils.
From the bartender Simos Tagaras
Dark Spicy
Ingredients
40mL Dark Cave 5-Year-Old Tsilili Tsipouro
20mL Carpano Antica Formula chipotle infused
10mL Averna
2 dashes Angostura Bitters
1 dash Mozart Dark Chocolate Bitters
Directions
Add all the ingredients in the shaker with ice. Shake until it freezes. Double-strain and pour into a chilled martini glass (or coupette vintage champagne). Garnish with an orange twist, after spraying the oils.
From the mixologist Fondas Tazes
Tsilili's Mediterranean
Ingredients
• 40 mL Tsipouro Tsilili without anise
• 1 slice of lemon
• 10 mL lemon juice
• 20 mL honey syrup ( flower honey diluted 1:1 with water)
• ½ cherry tomato
• 1 fine slice of cucumber
• 1 sprig of rosemary
Directions
Put all ingredients in an old fashion glass, except for tsipouro and
rosemary, and press lightly with a pestle or the back of a spoon. Fill the
glass with crushed ice and top up with tsipouro. Stir gently, garnish with
rosemary and serve.
Tsilili's Rose
Ingredients
• 40 mL Tsipouro Tsilili without anise
• 30 mL lemon juice
• 10 mL sugar syrup
• 10 mL watermelon syrup or rose liqueur
• 2 - 3 rose petals
Directions
Pour all ingredients into old fashion glass, stir well and add crushed ice
to fill up the glass. Garnish with rose petals and serve with a straw.