101 Best New Cocktails: Dolce & Verde by Charalabos “Babis” Spiridakis, Cocktail Bar Passo Doble, Mykonos, Greece

by Gaz Regan · Wednesday, April 24th, 2013 · 101 Best New Cocktails 2013

Dolce & Verde

Adapted from a recipe by Charalabos “Babis” Spiridakis, Cocktail Bar Passo Doble, Mykonos, Greece.Dolce & Verde

“The bar that I work for seven years now it’s in a hot island of Greece called Mykonos. That’s why I wanted a refreshing cocktail that is served in a glass full of ice but so tasty that in a hot day, somebody can drink it before the ice melts.

“Thank you Gary for the incredible work you are doing. I have learned a lot from your books and from the excellent bartenders that expose their work through you. Keep it going.” Babis Spridakis.

50 ml (1.65 oz) Stolichnaya vodka

40 ml (1.33 oz) homemade green apple puree

35 ml (1.17 oz) fresh lemon juice

20 ml (.66 oz) maraschino liqueur

25 ml (.83 oz) Monin cucumber syrup

Soda water, to fill

1 cucumber slice, as garnish

1 mint sprig, as garnish

Shake over ice and strain into a highball glass filled with ice. Top with soda water and add the garnishes.

gaz sez:   This is so not my style of drink.  And this is so fabulous I wish that I lived on Mykonos so I could drink it all summer long.  Well done, Babis.  This is a brilliant creation.

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