Photo by Yanis Lefakis
O/PURIST tsipouro is a project led by 10 Greek Bartenders, with distinguished careers both in Greece and abroad. Together, they dreamt of evolving the traditional Greek tsipouro into a refined spirit for the international, contemporary bar scene. An innovative spirit that would keep its authentic character but at the same time would inspire creativity in cocktail recipes.

Bar manager of Bar Termini and 69 Colebrooke Row, London, listed on the World’s 50 Best Bars ranking. One of the most up-and-coming bartenders of the world’s bar scene. Nick loves innovations and is in charge of experimentations in the bar lab.

Bar owner of Baba au Rum, one of the World’s 50 Best Bars, and an establishment considered to be one of the most prominent bars of the Athenian bar scene. Thanos is considered an expert in all things rum and an opinion leader in the bar field.

Bar manager of A for Athens, one of the most well-known cocktail bars in Athens. His cocktail recipes are inspired by Greek history and local ingredients. He is an amazing bartender and a rare host with a profound knowledge of cocktails history.

Bar Manager and owner of Tiki Bar Athens. Among the most influential bartenders of the Greek bar scene. He loves pairing food with cocktails and is passionate about spreading the word on Greek flavours and culture both in his country and abroad.

Ex bar manager of Le Syndicat, listed in the world’s 50 Best Bars ranking for many years. He travels around the world, experiencing different cultures and flavors in order to add an international touch to his recipes.

Bar owner and manager of Lokali, a bar inspired by the current trend of localization. Dimitris Kiakos is a gin expert and a proud member of the Gin Guild. A passionate preacher of Greek culture and hospitality.

Bar manager of Schumann’s Bar in Munich, which is listed in the World’s 50 Best Bars. Kostas is a true gentleman and a passionate professional and his bar is considered the epitome of hosting in the bar scene.

One of the most prominent bartenders of the Athenian bar scene. Bar manager on various important bar projects. Alex is an intense extrovert, communicative and an influencer in his field.

Bartender and manager on various important bar projects all over the world. One of the most iconic bartenders of the Greek bar scene. A pioneer professional with innovative ideas.

Bar owner of Upupa Epops. One of the most recognized bartenders among the Greek bartending community. Marfi is a successful entrepreneur and an efficient team builder.

  • 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.).