Crafted by award-winning bartender and spirits professional Peter Vestinos, this refreshing summer sipper—a gin and tonic at its heart—has been artfully infused by the spirits and flavors of Greece and the country’s cuisine. “The Chareau liqueur provides Mediterranean flavors of cucumber, mint, and lemon and the Verino Mastiha integrates a signature herbal resin flavor, while the cardamom adds a unique earthy and exotic note,” says Vestinos. “Many Greek spirits such as Tentura, Mastiha, and Tsipouro are alien to most consumers, so I wanted to work with a familiar spirit like gin in a classic format to layer those Greek flavors.” 

Like its popular Village Cooler, Avli Taverna, Lincoln Park’s newest contemporary Greek eatery, is well-rooted in the classics with a fresh, inspired take on familiar favorites. Offering fun bar bites, creative dishes, a curated wine list, crafted cocktails and traditional spirits, guests can enjoy reinvented Greek cuisine in an ambiance that reflects life in the Mediterranean.

The restaurant’s back room is wellsuited for group dining and private events for up to 32 guests seated and 40 guests for a standing reception. Avli Taverna is also available for full buyouts, accommodating up to 70 guests seated and 100 guests for a standing reception.

INGREDIENTS:
- 1.25 oz London Dry-style gin
- .5 oz Verino Mastiha
- .25 oz Chareau
- .50 oz lemon juice
- 1 dash cardamom bitters
- pinch of salt
- soda water
- cucumber slices

DIRECTIONS:
In a Collins glass add gin, Verino Mastiha, Chareau, lemon juice, bitters, salt and soda water. Add a few cubes of ice and slices of cucumber. Stir, then add remaining ice, cucumber slices and an additional splash of soda water. Stir and serve!

Courtesy of Avli Taverna

 

Courtesy of THE US GRANT Hotel, a Luxury Collection Hotel, San Diego. 

INGREDIENTS

—.5 oz. Bigallet Thyme liqueur

—.5 oz. Massenez Garden Party Rosemary liqueur

—.5 oz. Domaine Sante All-Sass (Wine Grape Nectar)

—2.5 oz. sparkling wine

—splash of absinthe

DIRECTIONS

 

JW Marriott San Antonio Hill Country Resort and Spa’s restaurant, Cibolo Moon, is the first T-certified (“t” as in tequila) restaurant in Texas. The restaurant received the “Award T Recognition” from the Consejo Regulador del Tequila. As part of the recognition, the Cibolo Moon staff has been trained on tequila history, guidelines and production, as well as agave cultivation and harvesting.

 

Courtesy of Rio Grande Mexican Restaurant, Various Locations, Colorado

INGREDIENTS

—2 oz. Jose Cuervo Traditional Silver or another silver tequila 

—.5 oz. Aperol

—1 oz. simple syrup 

—1 oz. fresh-squeezed lime juice

—1 oz. fresh-squeezed grapefruit juice (Ruby Reds from Texas are best, tastiest from November through April)

—1 oz. soda water (a favorite is Topo Chico)

—5 oz. ice

—Dehydrated grapefruit wheel for garnish, optional