by Giannis Vlachos
I remember it was a Monday at Think Beer in Peristeri, different from the others. It was the day when we create the cocktails with greek beers!! We were sitting with the rest of the staff and we were trying over some recipes, when one of the servers Stelios brought me a homemade melon liqueur to try it. From the very first moment I try it I knew I “had” to use it in a cocktail.
That’s how I got the idea for the Vergina Melon. At the begging I tried to use lager beer, but it wasn’t what I really wanted. After a lot of tests I ended with Vergina Weiss. I added melon liqueur and bit of liqueur masticha, but I wanted to give it an essence of citrus, that’s why I decided to use some Curacao in my recipe. At the end in order to balance the sweet character of my cocktail I added some lemon juice. I put all my ingredients in the shaker and a hit them together and then I added the Vergina Weiss. The result was satisfying. It was time for the garnish. I was thinking something simple. Outside the pub we have some nice small pots with basil, mint and oregano which, we often use in the kitchen or the bar. I cut some mint and moved towards the kitchen from where I got some sweet paprika. At the bar I combined these with a slice of lemon, and that was the garnish for my new cocktail. The Vergina Melon now exists and is beyond my imagination.
In a boston shaker, we put ice and all the ingredients except the beer. We fill with ice or cold water a balloon glass or a glass for red wine in order to chill it a bit. We shake hard and strain the glass from where we took off the ice or the water and refill with ice in order to serve our drink. As we have all our ingredients in the glass we top up with Vergina Weiss. We cut a slice of lemon and a bit of mint and we garnish. Sprinkle with grated, sweet paprika and we are ready..
This post is also available in: Greek
2014 BeerBartender - All Rights Reserved. Designed by Bliss Creative | Developed by BeerLab