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Cocktails

Discover 10 O/PURIST signature cocktails prepared by the team

Tyrnavos

by Kostas Ignatiadis

  • 50ml O/PURIST
  • 20ml lime juice
  • 10ml lemon juice
  • 20ml sugar syrup
  • 1 dash orange bitters
  • Method: Shake
  • Glass: Coupette
  • Garnish: No garnish

Tyrnavos

by Kostas Ignatiadis

  • 50ml O/PURIST
  • 20ml lime juice
  • 10ml lemon juice
  • 20ml sugar syrup
  • 1 dash orange bitters

by Kostas Ignatiadis

  • Method: Shake
  • Glass: Coupette
  • Garnish: No garnish

by Kostas Ignatiadis

O/PURIST & Tonic

by Marfi Bali

  • 50ml O/PURIST
  • 150ml Tonic Water
  • Method: Built
  • Glass: Highball
  • Garnish: Lemon Verbena leaf

O/PURIST & Tonic

by Marfi Bali

  • 50ml O/PURIST
  • 150ml Tonic Water

by Marfi Bali

  • Method: Built
  • Glass: Highball
  • Garnish: Lemon Verbena leaf

by Marfi Bali

La Vie en Rose

by Christos Houseas

  • 20ml O/PURIST
  • 30ml grapefruit oleo saccharum
  • 20ml vodka infused grapefruit, roses and herbs
  • 3ml Campari
  • Method: Shake
  • Glass: Double Old Fashioned
  • Garnish: Grapefruit peel

La Vie en Rose

by Christos Houseas

  • 20ml O/PURIST
  • 30ml grapefruit oleo saccharum
  • 20ml vodka infused grapefruit, roses and herbs
  • 3ml Campari

by Christos Houseas

  • Method: Shake
  • Glass: Double Old Fashioned
  • Garnish: Grapefruit peel

by Christos Houseas

O/PURIST Sour

by Thanos Prunarus

  • 55ml O/PURIST
  • 25ml lemon juice
  • 20ml simple syrup
  • 10ml Falernum liqueur
  • 2 dashes orange bitters
  • Method: Shake
  • Glass: Coupette
  • Garnish: lemon peel

O/PURIST Sour

by Thanos Prunarus

  • 55ml O/PURIST
  • 25ml lemon juice
  • 20ml simple syrup
  • 10ml Falernum liqueur
  • 2 dashes orange bitters

by Thanos Prunarus

  • Method: Shake
  • Glass: Coupette
  • Garnish: lemon peel

by Thanos Prunarus

Big Fat Greek Mary

by Alexandros Gkikopoulos

  • 40ml O/PURIST
  • 10ml lemon juice
  • Tomato Mix (49,2gr concentrated tomato juice, 33,7gr Cherry tomatoes, 50ml tomato juice, 10ml raspberries)
  • Spicy Mix (2,8gr salt, 1,2ml Tabasco, 0,1ml Cholula Red, 0,2gr White Pepper, 0,03gr Sechuan Pepper, 0,7gr Black Pepper, 3,5ml worcestershire sause, 0,02gr smoked paprika, 5ml Ruby Port, 0,7gr Coriander Twig, 2,5gr Celery Twig, 0,85gr Celery Salt, 0,71ml Lemon Juice, 0,71ml Orange Juice. Blend all ingredients)
  • 5 drops celery bitters
  • Method: Throwing
  • Glass: Highball
  • Garnish: Celery Stick, lemon peel

Big Fat Greek Mary

by Alexandros Gkikopoulos

  • 40ml O/PURIST
  • 10ml lemon juice
  • Tomato Mix (49,2gr concentrated tomato juice, 33,7gr Cherry tomatoes, 50ml tomato juice, 10ml raspberries)
  • Spicy Mix (2,8gr salt, 1,2ml Tabasco, 0,1ml Cholula Red, 0,2gr White Pepper, 0,03gr Sechuan Pepper, 0,7gr Black Pepper, 3,5ml worcestershire sause, 0,02gr smoked paprika, 5ml Ruby Port, 0,7gr Coriander Twig, 2,5gr Celery Twig, 0,85gr Celery Salt, 0,71ml Lemon Juice, 0,71ml Orange Juice. Blend all ingredients)
  • 5 drops celery bitters

by Alexandros Gkikopoulos

  • Method: Throwing
  • Glass: Highball
  • Garnish: Celery Stick, lemon peel

by Alexandros Gkikopoulos

French 75

by Nick Tachmazis

  • Take the peels of 1 lemon, 1 bergamot and 1 clementine
  • 200gr sugar
  • 200gr O/PURIST
  • Top up with champagne
  • Method: Sous Vide for 45 minutes in to 50oC (if you don’t have sous vide add them in a kitchen preserving jar and let them rest for 4 days in room temperature). Add 35ml in a cold coupette glass and top up with champagne.
  • Glass: Coupette
  • Garnish: No garnish

French 75

by Nick Tachmazis

  • Take the peels of 1 lemon, 1 bergamot and 1 clementine
  • 200gr sugar
  • 200gr O/PURIST
  • Top up with champagne

by Nick Tachmazis

  • Method: Sous Vide for 45 minutes in to 50oC (if you don’t have sous vide add them in a kitchen preserving jar and let them rest for 4 days in room temperature). Add 35ml in a cold coupette glass and top up with champagne.
  • Glass: Coupette
  • Garnish: No garnish

by Nick Tachmazis

Athenes

by Giannis P. Petris

  • 50ml O/PURIST
  • 20ml lemon juice
  • 10ml simple syrup
  • 40ml pineapple juice
  • 4 basil leaves
  • Method: Shake
  • Glass: Double Old Fashioned
  • Garnish: basil leaves and kumquat

Athenes

by Giannis P. Petris

  • 50ml O/PURIST
  • 20ml lemon juice
  • 10ml simple syrup
  • 40ml pineapple juice
  • 4 basil leaves

by Giannis P. Petris

  • Method: Shake
  • Glass: Double Old Fashioned
  • Garnish: basil leaves and kumquat

by Giannis P. Petris

Ramos Greek Fizz

by Aris Makris

  • 60ml O/PURIST
  • 15ml lemon juice
  • 15ml lime juice
  • 15ml simple syrup
  • 15ml mastiha liqueur
  • 20ml egg white
  • 2 spoons Greek yogurt
  • Top up soda water
  • Method: Shake. Top up with soda water after serving
  • Glass: Collins
  • Garnish: lemon peel

Ramos Greek Fizz

by Aris Makris

  • 60ml O/PURIST
  • 15ml lemon juice
  • 15ml lime juice
  • 15ml simple syrup
  • 15ml mastiha liqueur
  • 20ml egg white
  • 2 spoons Greek yogurt
  • Top up soda water

by Aris Makris

  • Method: Shake. Top up with soda water after serving
  • Glass: Collins
  • Garnish: lemon peel

by Aris Makris

Sustainable practices at your bar

  • Use reusable straws or even better, no straws at all:
    Straws from stainless steel, wheat, paper, bamboo.
  • Rethink how ice is used.
    More premixed and chilled cocktails in bottles and on tap; fewer drinks shaken with ice. Use only fresh ice in glass.
  • Use themed sustainability menus.
  • Reduce plastic packaging:
    e.g. Get fruits delivered in bulk.
  • Reduce paper napkins or even better, replace them with cork – based coasters.
  • Fewer drinks served in martini glasses.
    Narrower glasses such as Collins or highballs maximize space on a dishwasher rack, cutting down on water usage.
  • Avoid using one-use decorations in cocktails (plastic monkeys, umbrellas).
  • Explore sustainable cocktails:
    Recycle “waste products” into cocktail ingredients. The ultimate goal is to become zero waste. If lime juice is squeezed, the peel is zested to flavor syrups.
  • Seek out the best of local produce and use only seasonal fruits. Evaluate where products and spirits come from and how they are made, grown, and transported.
    Choose products that don’t require extensive shipping, thus you reduce your carbon footprint.
  • Use reused take away glasses for cocktails: e.g. coconut sells.
  • Recycle (food scraps etc.).

Set a positive example. Be part of it.