101 Best New Cocktails: South of Heaven by George Megalokonomos, Food Mafia, Glyfada, Athens, Greece

by Gaz Regan · Saturday, December 7th, 2013 · 101 Best New Cocktails, 101 Best New Cocktails 2013

South of Heaven George MegalokonomosSouth of HeavenSee more of this year’s 101 Best New Cocktails HERE 

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South of Heaven

Adapted from a recipe by George Megalokonomos, Food Mafia, Glyfada, Athens, Greece.

“This is my winning cocktail for the Skinos Mediterranean Cocktail Challenge, 2013.  I wanted to create a unique and simple cocktail with this great spirit (Skinos Mastiha) without using juices, syrups or infusions. The bitter sweet taste is very balanced and the complexity is remarkable! also the aromas from the combination of spirits,mint and lime is excellent !” George Megalokonomos,

50ml Skinos Mastiha Spirit

30 ml Cocchi Americano

15 ml Fernet Branca

3-4 dashes The Bitter Truth’s celery bitters

Stir all the ingredients for 10 seconds in an ice-filled mixing glass and strain into a chilled martini glass.  Garnish with a lime zest and a mint sprig (smack it with your hands before placing in the surface of the drink).

*“To create Skinos Mastiha Liqueur, the Mastiha tree is harvested for its resin once per year in the months of June and July. Small cuts are made in the tree bark which releases small amounts of resin that are collected over ten to twenty days. It is then transferred to the village in wooden casks where the highest quality Mastiha is selected and cleaned. After distillation sugar, alcohol and mineral water are added, resulting in a distinctive, balanced spirit with pronounced notes of cucumber, pine, anise and fresh herbs.” San Francisco World Spirits Competition 2011.

gaz sez:   This Mastiha liqueur sure is funky—and I mean that in a good way—so when you marry it to Cocchi, Fernet, and celery bitters, it’s hard to predict what the result will be.  My take on the drink is that, it’s right up my alley, and although this one won’t appeal to everyone, if you enjoy funky, this drink’s for you.  Make mine a double, please.

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