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Refreshing cocktails

Greek refreshing cocktails topped with a summer ambiance!

When summer nights come to mind cocktails are the beverages you first think of! Whether you go out to a home celebration or elegant dinner, attend beach parties or club, cocktails will accompany those careless happy summer nights filled with music and dance!

Cocktails are the best solution if you want to impress. Vivid colours and fancy decorations, such as little umbrellas and delicately carved fruits, they offer a refreshing fruity serving in an elegant glass with some alcohol to spice up your Greek hot summer nights. If you are searching for refreshing summer flavours that will please your palate and make your friends talk about your amazing bartender skills, try using Greek products that will lend a different allure to your fantastic cocktails. Experiment yourselves and create flavours that will blow everyone’s mind away. Well known Greek drinks can be used in cocktails. 

The Visit Greece team tried them out and now shares with you all of their secrets. Let’s give it a try! The only thing you’ll need is a shaker, the appropriate ingredients and a mood for fun. Let the party begin!


29.5ml (1 oz.) Vodka
29.5ml (1 oz.) Ouzo
29.5ml (1 oz.) Peach Schnapps
14.7ml (½ oz.) Fresh lime Juice
5-6 Mint Leaves (shredded)
1. Shake with ice and strain into a sugar-rimmed martini glass.




Sizzling Ouzo
14.7ml (½ oz.) Ouzo
7.3ml (1/4 oz.) fresh lemon juice
14.7ml (½ oz.) simple syrup
29,5ml (1 oz.) pear puree
73.7ml (2 ½ oz.) Sparkling Moschofilero
1. In a tall mixing glass combine Ouzo, lemon juice, simple syrup and pear puree.
2. Add ice and shake vigorously. Strain into a pre-chilled champagne flute and top with sparkling Moschofilero. Garnish with a lemon twist.



Saint George (Agiorgitiko) with fruit
354ml (12 oz.) of Fresh squeezed Orange juice
354ml (12 oz.) of Fresh squeezed Lemon juice
177ml (6 oz.) of Mint Syrup
236ml (8 oz.) Pyrat Rum ( Dark Rum) Reserve
236ml (8 oz.) Citronge ( Orange Liqueur)
2 liters of Saint George (Agiorgitiko)
177ml (6 oz.) of mix with Lemon, Lime, Oranges, Apple, Strawberries, Figs, Peaches, Pineapple
1. Mix in a glass pitcher finished with splash of 7UP.



Mavrodaphne Cooler
59ml (2 oz.) Mavrodaphne
14.7ml (½ oz.) Crème de Cassis
14.7ml (½ oz.) White Rum
29.5ml (1 oz.) Lemon Juice
59ml (2 oz.) Cranberry Juice
1. Shake over ice. Serve in a Balloon glass, garnished with mint sprig and lemon twist.



Crushed Grapes
44,2ml (1 ½ oz.) Tsipouro
21.9ml (3/4 oz.) simple syrup
5 green seedless grapes
4 lime quarters
1. Place lime quarters and grapes in the bottom of mixing glass, add the syrup and muddle the oil in the skin from the lime quarters.
2. Fill a rocks glass 3/4 full of cracked ice and pour it over to the mixing glass along with the Tsipouro. Shake well and pour entire contents back into the rocks glass and serve.



Greek Watermelon Mojito
44,2ml (1 ½ oz.) Oronoco rum
4 pieces fresh Greek
watermelon (or 1 oz. fresh
watermelon puree)
29,5ml (1 oz.) fresh lime juice
21.9ml(3/4 oz.) simple syrup
21.9ml(3/4 oz.) Greek sparkling water
6 mint leaves and one mint sprig
1. In a tall mixing glass muddle watermelon and mint leaves with simple syrup. Add Oronoco and lime juice then fill with ice and shake vigorously.
2. Strain over fresh ice into a Collins glass. Top with Perrier and swirl gently. Garnish with mint sprig.



Ouzo-Peponi Martini
1.5 oz. Ouzo
0.5 oz. Midori ( Melon Liquor )
2 oz Fresh Melon Puree
0.5 Oz Fresh Lemon Juice
1. Shake ingredients with some ice and pour into a chilled martini glass.
Garnish with a melon ball.





44,2ml (1.5 oz.) of Tsipouro from Muscat grape
14.7ml (0.5 oz.) citrus vodka
59ml (2 oz.) of fresh tomato juice
Splash of lemon juice
Dash of hot sauce
1/4 teaspoon of horseradish, salt, black pepper
1. Shake and serve over ice with a cherry tomato and celery stick.



Greek island Martini
44,2ml (1/2 oz.) Greek brandy
14.7ml (1 ½ oz.) Cointreau
14.7ml (1 ½ oz.) of lemon juice
59ml (2 oz.) of home made lemonade
1. Shake ingredients with some ice and serve into chilled martini glass. Garnish with sugar rim and lemon zest.


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