AORATOS DRY GIN SERVING SUGGESTIONS

  • Aoratos Dry Tonic & Lavender *
  • 50ml Aoratos dry gin
  • 150ml Dry Tonic
  • Garnish: Dehydrated Lavender or Peppermint and a couple of lemon slices
  • Glassware: Highball or Colins
  • Ice: cubed
* We would like to thank Lost + Found Drinkery as well as Andreas Sanidiotis for the cocktail recipes and their hospitality for the photo shooting. Photo credits go to Antonis Farmakas Photography, FotoCine studios FKS Ltd
  • Aoratos Lemon Tonic & Celery *
  • 50ml Aoratos dry gin
  • 150ml Lemon Tonic
  • Garnish: Celery peel
  • Glassware: Highball or Colins
  • Ice: cubed
  • Aoratos Martini *
  • 60ml Aoratos dry gin
  • 10ml Dry vermouth
  • 2 dashes Celery bitters
  • Garnish: Celery peel and olive
  • Glassware: Coupette
  • Ice: -
  • Method: Add all ingredients to a mixing glass, stir to combine, and chill. And serve in a pre-chilled coupette glass.
  • Aoratos Shrub *
  • 45ml Aoratos dry gin
  • 15ml Cabbage + Apple shrub**
  • Top up with Soda
  • Garnish: Dehydrated Apple Wheel
  • Glassware: Highball
  • Ice: cubed
  • Method: Add all ingredients except soda, to a shaker. Fill with ice, shake, and fine strain into the glass. Add ice and top up with soda.
  • ** Cabbage and Apple shrub: In a pan add, 200gr red cabbage, 200gr granny smith apples (cut into quarters), 200gr sugar. Cook under low heat until sugar starts to caramelize, then add 100gr of apple cider vinegar and cook until sugar is fully dissolved. Let it cool. Fine strain and bottle. Keep on room temperature for up to 14 days.
  • Aoratos Tonic & Cucumber
  • 50ml Aoratos dry gin
  • 150ml Tonic
  • A few freshly squeezed lemon drops
  • Garnish: Cucumber peels
  • Glassware: Highball or Colins
  • Ice: cubed
* We would like to thank Lost + Found Drinkery as well as Andreas Sanidiotis for the cocktail recipes and their hospitality for the photo shooting. Photo credits go to Antonis Farmakas Photography, FotoCine studios FKS Ltd