The one and only Roberto and the Jerry Thomas Project need no introduction… Here one of their favorite Mezcal is combined with Roots Mastiha and Tentura to give a mediterranean twist. After all Mexico and Greece are far away only in miles but not in the soul !
1 1/2 oz (45ml) Mezcal • 1/3 oz (10ml) Roots Mastiha • 1/3 oz (10ml) Roots Tentura • 2/3 oz (20ml) agave syrup • 1 oz (30ml) lime juice • 1/3 oz (10ml) grapferuit juice.
Shake with ice and double strain in a coupette glass. Add carefully on top a few drops of the ultra spicy habanero bitters !
The bar in Athens that in less than a year since it opened entered the world’s top 50 bars. A star team, an innovative lab, a group of friends always being there with a smile are some of the reasons. ‘Ebony’ was one of this year’s more special cocktails, giving rum a herbal edge.
1 2/3 oz (50ml) Zacapa 23 • 1/2 oz (15ml) Roots Herb Spirit • 2/3 oz (20ml) fermented elixir* • 1/3 oz (10ml) bitter blend *
Roll & strain in an ‘ebony’ glass. Garnish with rocket sprout.
* (you have to ask the Clumsies for that !)
Spiti bar has already a long standing tradition in the Athens cocktail scene, and probably the biggest fan of Fernet and Roots Herb Spirit in Athens (a.k.a Dimitri). With Roots Manuva, Simos creates a different ‘greek style’ sour by using traditional greek yoghurt and honey syrup. The results tastes natural and is exceptional !
1 2/3 oz (50ml) Roots Herb Spirit • 1 2/3 oz (40ml) lemon, lime & grapefruit juice • 2/3 oz (20ml) Honey syrup • 1 barspoon greek style yoghurt
Shake with ice & double strain. Or even better watch the video below to see how it’s done !
A ‘Married Man’, a new life between Paris and Athens, a symbolic concoction of Roots Mastiha and Dolin Dry. Perhaps the addition of Laphroaig will mark a new adventure. Salut & Yamas !
1/3 oz (10ml) Roots Mastiha • 1 1/3 oz (40ml) Dolin Dry • 2/3 oz (20ml) Laphroaig 10yrs • 1bsp Bénédictine
Stir, and serve straight up in a coupette, garnish with a lemon zest
Mattia is a legendary figure in Rome, one of the first bar & cocktail specialists back in the day. Here he combines Mastiha with lemon in a great way ! Salute !
1/2 oz (15ml) Roots Mastiha • 1 1/3 oz (40ml) Grey Goose Citrus Vodka • 1/2 oz (15ml) lemon juice • 1/2 oz (15ml) egg white • 1/6 oz (5ml) sugar syrup
Shake with ice and double strain in a coupette glass. Garnish with a lemon zest and lemon peel.
There is a new speakeasy in town with two incredible bar ladies! Or is it a casino ? Go all in with the secret code, Roots Mastiha.
1 1/2oz (45ml) Gin • 3/4 oz (22,5ml) lemon juice • 2 tbsp sugar • top up with foam with Roots Mastiha, Domaine de Canton & Franciacorta
When in Mayfair, Polo bar is a top destination. They know what they are doing , and the atmosphere is so ‘central London’. That’s why you went here in the first place, isn’t it ? And for a ‘Mai-Tai’ style Mastiha cocktail of course !
5/6 oz (25ml) Roots Mastiha • 1 1/6 oz (35ml) Rum • 2/3 oz (20ml) Honey syrup • 2/3 oz (20ml) lime juice • 4 kaffir lime leaves
Shake with ice & double strain. Garnish with an orange twist.
A turkish delight in Paris with Roots Mastiha and pistachio. Or is it ? Because pisco makes it a more multinational delight. Well then you have to try it ! Santé !
1 1/3 oz (40ml) Pisco • 1/2 oz (15ml) Roots Mastiha • 1/3 oz (10ml) Chartreuse • 2/3 oz (20ml) pisctachio cream • 1/2 oz (15ml) lemon juice • 1/2 oz (15ml) syrup • 1 dash cardamom bitter
Shake with ice and double strain in an old fashioned glass
Nicola succeeded the notorious Oscar Q. in Milan’s Navigli hot-spot-bar area and continues his ingenious yet classic style. Here an all-mediterranean flavored combination of Gin Mare & Mastiha. Brilliant fit !
1 2/3oz (50ml) Gin Mare • 1/2 oz (15ml) Roots Mastiha • 1/6 oz (5ml) Fernet • 1 tbsp pine bitters • 1/3 oz (10ml) sugar syrup • 1/2 oz (15ml) lime juice
Shake with ice, double strain & garnish with a rosemary sprig
Above the central Replay store in Milan lies the official Replay bar - restaurant. Decorated like a luxury yacht and with all the Replay details hanging around (the coasters are jeans pockets) it is fairly impressive. Note that behind the bar is Milan’s new talent Christian and World Class bartender Francesco and there you have it.
1/3 oz (10ml) Roots Mastiha • 1 2/3 oz (50ml) Tanqueray Ten • 2/3 oz (20ml) fresh lemon juice • 1/2oz (15ml) Kaffir lime syrup • 1/6 oz (5ml) Fernet Branca • 1/2 oz (15ml) Egg White
Christian suggests: First dry shake, then shake with ice and strain into a Collins Glass & top up with soda. Garnish with a mint sprig & spray on top bergamot essential oils. Serve without ice.
Simply told, one of the best rooftops in Athens with an incredible view to the Acropolis and some of the most creative bartenders ! Summertime madness was one of the summertime bestsellers with a deep cinnamon kick under the sky of Athens !
1 2/3oz (50ml) gin • 1/2 oz (15ml) Roots Tentura • 2/3 oz (20ml) lemon juice • 1oz (30ml) mango puree • 1/2 oz (15ml) sugar syrup • 1 dash orange bitters
shake with ice and double strain in a jar (of course)!
In the upcoming neighborhood of Metaxourghio in Athens, ‘ble papagalos’ which means blue parrot in Greece is a hotspot with a vintage interior and small yard, bringing back memories of cinema in the 60s. Nikolas puts the finishing touch with memorable cocktails. In the ‘Eastern Rosella’ Roots Herb Spirit is combined with just a little bit of mustard !
1 2/3 oz pear infused vodka • 2/3 oz (20ml) Roots Herb Spirit • 1/3 oz (10ml) mustard syrup (sugar, balsamic vinegar, mustard) • 5/6 oz (25ml) lemon juice • 6-7 coriander seeds
Shake with ice and double strain in a goblet glass. Garnish with an edible flower.
Once in Navigli in Milan you can’t miss it. Vintage yet modern, and you can see Mattia outside from the street bartending in style !
1/2 oz (15ml) Roots Mastiha • 1 oz (30ml) vodka • 1 1/2 oz (45ml) grapefruit juice • 5-6 basil leaves • 1 squeezed lime • 5 drops balsamic vinegar
Shake with ice & double strain in a coupette glass
A mysterious name, a fictional character and Roots Mastiha with vermouth bohemian style in Paris. Use a tea mug, a flower and fall in love.
1oz (30ml) Roots Mastiha • 1 2/3 oz (50ml) Cocchi Americano • 5/6 oz (25ml) lime juice • 1/3 oz (10ml) simple syrup • 5 sage leaves
Shake with ice and strain in a tea mug. Garnish with a sage leaf.
photo credits: Alice Boursini
Last February Paolo organized a one of a kind magic Roots evening in the eternal city. Genius mixes and even more genius names (*mastihazzi!) , the pop up special menu was marvelous. From there you can make a strudellopoulos for a big party. You can also have a look at the rest in our daily specials section
For a nice party (for a smaller quantity decrease the volumes proportionally)
0.5 litres Roots Rakomelo • 0,5 litres Merlot wine • 0,2 litres Brandy • 1 caramelized apple in pieces
Garnish with the apple and an orange slice and use a tea mug optionally
He might look like a reverend but he isn’t. He just makes holy drinks in London’s Fitzrovia. Well, this one for sure takes you to heavens.
1 1/3 oz (40ml) Hendrick’s gin • 2/3 oz (20ml) Roots Mastiha • 1/2 oz (15ml) lemon juice • 2/3 oz (20ml) pomegranate tea syrup (pomegranate turkish tea with sugar)
Shake & double strain, enjoy with dignity. Garnish with edible flowers.
Milano, Navigli, Aperitivo, Mag. Once in North Italy these are words you absolutely need to learn. A hint; Roots Tentura & Mezcal is almost a classic. Barolo chinato and Grand Marnier make it Grande !
1 1/3 oz (40ml) Roots Tentura • 5/6 oz (25ml) Mezcal nuestra soledad • 2/3 0z (20 ml) Barolo chinato • 1 dash cardamom bitter • 1 dash choccolate bitter • 1/6 oz (5ml) Grand marnier
Stir & Strain & Garnish in style
In the lake district of North Italy, under the Alps, in the surroundings of lake Como, ‘classic’ is a way of life. A twist on a classic with Roots Rakomelo is absolutely acceptable and an amazing combination !
1 1/6 oz (35ml) Remy Martin V.S.O.P. • 1 1/6 oz (35ml) Roots Rakomelo • 2/3 oz (20ml) Bols Cacao Brown • 2 dashes Boker‘s bitters
Shake with ice and strain in a martini glass. Garnish with a cinnamon stick and an orange zest.
Ipitou street is far from being a boulevard; in fact it is a hidden pedestrian alley in the old town of Athens, Plaka. It is as lively and scenic as it gets, and everyone has minimum two friends there, the super cool and friendly bartenders Dionisis and Dionisia !
5/6 oz (25ml) Roots Herb Spirit • 5/6 oz (25ml) chamomile infused bourbon • 5/6 oz (25ml) Aperol • top up with soda
Build in a wine or Spritz glass and enjoy as an aperitif !
The Coburg Bar at the iconic Connaught Hotel hosts a special menu with sours and some of the most talented young bartenders. At this classy yet lively environment a special sour version with Roots Mastiha makes for the most chic and unique selection of the month !
2 oz (60ml) Roots Mastiha • 2/3 oz (20ml) bergamot juice • 1/2 oz (15ml) camomille syrup • 1/2 oz (15ml) eggwhite
Shake all ingredients with ice and double strain. Garnish with a special edible flower (get one!) and a dash of angostura bitters
In the Navigli area in Milano in every corner (or next to every bridge as it is a canal) lies a great italian bar, full of flavors, ideas and atmosphere. Harry pays his tribute to Luca (see ‘Experimental’ from our last year’s list) in a cool italian style.
2 oz (60ml) gin • 1/3 oz (10ml) Roots Mastiha • 1 1/2 (45ml) oz grapefruit juice • 2/3 oz (20ml) lemon juice • 1/3 oz (10ml) sugar syrup • 3-4 thyme sprigs
Shake with ice and double strain in a ‘Michelangelo’ glass. Garnish with a sprig of thyme and enjoy !
The eternal city calls for an eternal union of Roots Rakomelo with bourbon whiskey. When in Rome, do a classic roman bar like la Zanzara and a new classic Roots Rakomelo roman aperitivo !
1 1/2 oz (45ml) bourbon whiskey • 5/6 oz (25ml) Roots Rakomelo • 2/3 oz (20ml) lemon juice • 2/3 oz (20ml) lime juice • 2/3 oz (20ml) sugar syrup • 1 splash egg white
Shake with ice and strain. Top up carefully with some soda and garnish with a cinnamon stick and mint. Salute !
In the heart of the ‘City’ in London, below the Arbitrager and where the brokers hang out, lies an underground top notch cocktail spot. Because Italians know how to do it. A demonically good herbal negroni twist, made in Italy - below the lights of the ‘City’…
5/6 oz (25ml) Portobello gin • 5/6 oz (25ml) Campari • 2/3 oz (20ml) Roots Herb Spirit • 1/3 oz (10ml) Belsazar Red • 1/2 oz (15ml) Cocchi Vermouth Amaro
Stir patiently and garnish with a lemon and orange zest in a cross shape !
Calokeri means summer in Greek (Καλοκαίρι). Mastiha brings out the freshness of summer, whereas Gabrielle and TOM. bring out the coolness in Milan. ‘Calokeri’ or a never ending summer, salute !
1 2/3 oz (50ml) Roots Mastiha • 1 oz (30ml) lemon juice • 1/4 oz (7.5ml) sugar syrup • 5 mint leaves
Muddle in a shaker & shake with ice. Strain in an old-fashioned glass and float a few Aperol drops.
Food Pairing for the win, Roots Tentura and Mezcal pairing for the double win, using a smoked bottle with cinnamon sticks for the triple crown ! Konstantinos created a cocktail list with full of flavors and spirits paired with food at a superb seafood restaurant at one of the most impressive hotels of the Mediterranean. FTW !
1 oz (30ml) Mezcal • 1 oz (30ml) Roots Tentura • 2/3 oz (20ml) Rashberry Puree • 1 oz (30ml) lime juice • 7 Basil Leaves & nutmeg
Shake with ice and double strain in a bottle which is smoked with cinnamon sticks. Shake gently and pour in an old fashioned glass with a big ice ball.
For a perfect match accompany your cocktail with Salmon Tartar with soy sauce and pink grapefruit.
Respect the Roots, Respect Rita & Cocktails. An entrance at the Campari Competition, an ingenious sweet & sour aperitif, simple but with class, mediterranean and cosmopolitan, natural and modern, Milanese and Greek, Rita & Sons, Rita & Cocktails. Grande.
2 oz (60ml) mapo juice (or 1 oz tangerine, 1 oz grapefruit) • 1 oz (30ml) Roots Mastiha • 1 1/2 oz (45ml) Campari
Stir and double strain in an old fashioned glass, garnish with a slice of maple or grapefruit, enjoy with style.
Here it is always Christmas as their motto says. Here bartenders serve you as waiters and waiters prepare your drink like bartenders. Here you can enjoy edible flowers with homemade blends and greek liqueurs like “Kunta Kinte” ! Merry Christmas !?
* the slave protagonist character from the book and TV series Roots
2 1/2 oz (75ml) Kunta Kinte blend (white rum, jamaican rum, prickly pear distillate) • 2/3 0z (20ml) lime juice • 2/3 oz (20ml) mandarin puree • 2/3 0z (20ml) french parsley syrup • float 1/2 oz (15ml) Roots Herb Spirit
Build & swizzle in a highball glass and float on top Roots Herb Spirit. Garnish with a cappuccino (rudbeckia) flower.
Pollen street social is a classy yet casual landmark of central London. Roots Mastiha freshens up the mood and brings spring in mind even when it gets rainy in the cocktail capital of Europe.
1 1/3 oz (40ml) Pisco • 1/2 oz (15ml) Roots Mastiha • 1/2 oz (15ml) lime juice • 1/2 oz (15ml) sugar syrup • 4 drops Boston Bittah • 3 branches of fresh tarragon
Shake with ice and double strained in an old fashioned glass. Garnish with a pickled cucumber slice for extra freshness !
Bottled with your own bottle opener tied on the side of the bottle. Kept in the fridge for a maximum of two days and served chilled. Looks awesome, strawberry was never cooler !
1 oz (30ml) Martini Bianco • 2/3 oz (20ml) Roots Herb Spirit • 1/3 oz (10ml) Sherry Pedro Ximenez • 1/2 oz (15ml) fresh lime juice • 1 oz (30ml) strawberry puree • 1 oz (30ml) sugar syrup • 1 dash lavender bitters
Shake with ice & strain in a bottle. Garnish with berries and a mint sprig
In an unexpected outdoor garden in the centre of the city and right under the most lively gig space of Athens, you find an ‘exotic’ cocktail bar. With an original fun character, Marios suggests a new age Mai Tai variation with Roots Herb Spirit called ‘Perfidia’, or faithlessness in Latin America.
1 oz (30 ml) Sailor Jerry spiced rum • 1 oz (30 ml) Havana Club rum • 2/3 oz (20 ml) Roots Herb Spirit • 2/3 oz (20 ml) lime juice • 2/3 oz (20 ml) fresh pineapple juice • 1/3 oz (10 ml) homemade Falernum • 2 dashes Angostura bitters
Shake with ice and double strain in a ‘tiki’ glass. Garnish with mint and pistachios.