15 Greek Cocktails You Need to Try Right Now (Recipes Inside!) Updated 05/2026

Sip your way through the Mediterranean with these gorgeous, easy-to-make Greek cocktails that taste like a sunset over the Aegean.

There is something undeniably romantic about a Greek drink in hand. The sun dipping into a cobalt sea, the scent of wild herbs drifting through warm air, the musical clink of glasses accompanied by a heartfelt “Yamas!” Greek cocktail culture is not just about what is in the glass. It is a whole mood, a philosophy of slow pleasure and generous living that the Greeks call kefi.

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Whether you have fallen in love with ouzo on a holiday in Santorini, spotted mastiha liqueur at your local spirits shop, or simply craved something more adventurous than your usual Saturday night pour, this guide to the best Greek cocktails is exactly what you need. From bold anise-forward sippers to floral, fruit-kissed summer shakers, these 15 must-try Greek cocktail recipes will transport you straight to the Mediterranean without the airfare.

A Little Love Letter to Greek Spirits

Before we mix anything, let us take a moment to appreciate the stars of this show.

Ouzo is Greece’s undisputed national drink, a dry anise-flavored aperitif with roots stretching back to 14th-century monks on Mount Athos, who distilled a grape-based spirit called tsipouro. The modern ouzo we know and love officially appeared in 1856, when Nikolaos Katsaros founded the first ouzo distillery in Tyrnavos, Thessaly. That distillery still operates today. In 2006, the Greek government secured Protected Designation of Origin status for ouzo, meaning only spirits produced in Greece can legally carry the name. One of ouzo’s most magical tricks? Add cold water or ice, and the clear liquid transforms into a gorgeous, milky-white cloud. This phenomenon, caused by anethole essential oils separating from the alcohol, is poetically called the louche effect or “the ouzo effect.”

Mastiha (mastic liqueur) is the other great gem of Greek cocktail culture. Produced exclusively on the island of Chios from the aromatic resin of the mastic tree, mastiha has been harvested for over 2,500 years. Its flavor is deeply complex: slightly piney, herbal, faintly sweet, with whispers of vanilla and Mediterranean herbs. It holds a Protected Designation of Origin and has even been studied for its digestive health benefits.

Metaxa is Greece’s beloved brandy, a blend of wine distillates and aged muscat wines from the sun-drenched Aegean islands, softened with Mediterranean botanicals. Smooth, slightly sweet, and deeply aromatic, Metaxa is the base for some of the most indulgent Greek cocktails around.

Tsipouro is essentially Greek grappa, a pomace brandy distilled from grape skins and stems left after winemaking. Unlike ouzo, it may or may not be anise-flavored, and carries a bold, rustic personality.

Now, glass at the ready. Let the mixing begin.

The 15 Best Greek Cocktails to Make at Home

Ouzo Lemonade

The vibe: Bright, refreshing, and effortlessly elegant. This is the Greek cocktail that started many people’s love affair with ouzo. Served in a tall glass, it shimmers milky white with a soft green sprig of mint and a golden lemon slice perched on the rim. It is the perfect aperitif for a summer afternoon or a Mediterranean-themed dinner party.

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Ingredients (serves 1):

• 2 oz ouzo
• 1.5 oz fresh lemon juice
• 1 tsp honey
• 3 oz cold water or sparkling water
• 3 fresh mint leaves
• Ice cubes
• Lemon slice and mint sprig to garnish

Instructions:

1. Add the mint leaves and honey to the bottom of a highball glass.
2. Gently muddle until the mint releases its fragrance and the honey starts to dissolve.
3. Pour in the ouzo and lemon juice, then stir well to incorporate the honey.
4. Fill the glass with ice cubes.
5. Top with cold water or sparkling water and stir gently.
6. Watch the magical louche effect as the drink turns a creamy, opalescent white.
7. Garnish with a lemon slice and a fresh mint sprig. Serve immediately.

Pro tip: For a sweeter version, replace honey with simple syrup. For a more aromatic result, use still cold water rather than sparkling water to let the ouzo flavors fully bloom.

The Greek Tragedy

The vibe: This is the cocktail with a name that promises drama and absolutely delivers. Deep, jewel-toned ruby red from the raspberry liqueur, it is poured into a chilled coupe glass and garnished with a twist of lime zest. Seductive and complex, it is a cocktail for a girls’ night that starts civilized and ends with dancing. Perfect for dinner parties and date nights alike.

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Ingredients (serves 1):

• 0.75 oz ouzo
• 0.75 oz sweet vermouth
• 0.75 oz raspberry liqueur (such as Chambord)
• 0.5 oz fresh lime juice
• Ice for shaking
• Lime zest twist to garnish

Instructions:

1. Fill a cocktail shaker with ice.
2. Add the ouzo, sweet vermouth, raspberry liqueur, and fresh lime juice.
3. Shake vigorously for 15 seconds until thoroughly chilled.
4. Fine strain into a chilled coupe glass.
5. Express a twist of lime zest over the surface and drop it in as garnish.

Flavor notes: The anise warmth of ouzo weaves beautifully through the berry-sweet depth of raspberry and the herbal richness of vermouth. The lime juice cuts through, keeping everything bright and balanced.

The Santorini Sunrise

The vibe: If a drink could look like the famous Santorini sunset, this is it. Built in a tall highball glass with layers of pink grapefruit, ruby Campari, and bright green mint, it is stunning enough to photograph before you take a sip. Named after one of the most breathtaking islands on earth, it tastes like a warm breeze off the Aegean.

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Ingredients (serves 1):

• 2 slices fresh pink grapefruit, quartered (about 7-8 pieces)
• 4-5 fresh mint leaves
• 1 tsp honey
• 1.5 oz pink grapefruit-infused vodka (or regular vodka)
• 1 oz fresh pink grapefruit juice
• 0.5 oz Campari
• Ice cubes
• Grapefruit slice and mint to garnish

Instructions:

1. In a highball glass, combine seven of the grapefruit quarters with the mint leaves and honey.
2. Muddle gently to release the juices and bruise the mint without tearing it.
3. Fill the glass with ice.
4. Pour in the vodka and grapefruit juice and stir to combine.
5. Drizzle the Campari slowly over the back of a spoon so it floats on top, creating a gorgeous sunrise gradient.
6. Garnish with the remaining grapefruit quarter and a mint sprig.

The Ouzo Martini

The vibe: Sleek, sophisticated, and slightly provocative. This is ouzo dressed for a Mykonos rooftop bar. Served up in a chilled martini glass with a single fat olive or a sliver of lemon peel, it is the kind of cocktail that makes you feel instantly more chic. The cloudy, silver-white color is mesmerizing under low lighting.

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Ingredients (serves 1):

• 2 oz ouzo
• 1 oz dry vermouth
• Ice for stirring
• Lemon twist or green olive to garnish

Instructions:

1. Fill a mixing glass with ice.
2. Pour in the ouzo and dry vermouth.
3. Stir for about 30 seconds until well chilled and slightly diluted.
4. Strain into a chilled martini glass.
5. Garnish with a lemon twist or a beautiful green olive.

Variation: For a dirtier version, add a splash of olive brine. The briny, salt-forward flavor plays beautifully against ouzo’s anise warmth.

The Ramos Greek Fizz

The vibe: Creamy, frothy, ethereally white. This cocktail is inspired by the classic New Orleans Ramos Gin Fizz, reimagined with tsipouro and mastiha liqueur. Served in a tall glass with a thick foam cap that holds its shape, this is a cocktail that looks like a cloud and tastes like a Greek dream. Elegant enough for brunch, indulgent enough for a slow Sunday evening.

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Ingredients (serves 1):

• 2 oz tsipouro
• 0.5 oz mastiha liqueur
• 0.5 oz fresh lemon juice
• 0.5 oz fresh lime juice
• 0.5 oz simple syrup
• 1 tbsp Greek yogurt (plain, full-fat)
• 1 oz pasteurized egg white or aquafaba
• Splash of soda water
• Ice

Instructions:

1. Combine the tsipouro, mastiha, lemon juice, lime juice, simple syrup, Greek yogurt, and egg white (or aquafaba) in a cocktail shaker WITHOUT ice.
2. Dry shake vigorously for at least 30 seconds to emulsify and build the foam.
3. Add ice to the shaker and shake again for another 20 seconds.
4. Strain into a tall chilled glass (no ice in the glass).
5. Top slowly with a splash of soda water to help the foam rise above the rim.
6. Do not garnish, the beauty is in the pristine white foam tower.

The Apollo Cooler

The vibe: Named for the Greek god of the sun, this cocktail is golden, buzzy, and full of life. It layers the smooth richness of Metaxa brandy with the fiery kick of ginger ale and a splash of ouzo for depth. Served over ice in an old-fashioned glass or a copper mule mug with a wedge of fresh lemon, it has an irresistible energy, the kind of drink you order at a Greek beach bar as the afternoon begins to blur into evening.

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Ingredients (serves 1):

• 1.5 oz Metaxa brandy
• 0.5 oz ouzo
• 0.75 oz fresh lemon juice
• 3-4 oz ginger ale
• Ice cubes
• Lemon wedge and fresh ginger to garnish

Instructions:

1. Fill a highball glass or copper mug with ice.
2. Pour in the Metaxa and ouzo and stir briefly to combine.
3. Add the fresh lemon juice.
4. Top gently with ginger ale to preserve the bubbles.
5. Give the drink one gentle stir from bottom to top.
6. Garnish with a lemon wedge and a thin slice of fresh ginger.

The Mastiha Margarita

The vibe: A Mediterranean makeover of everyone’s favorite party cocktail. Mastiha replaces triple sec in this luminous pale gold drink, served in a salt-rimmed coupe or margarita glass. The mastiha adds a piney, herbal sweetness that elevates the classic margarita formula into something uniquely, beautifully Greek. Perfect for Taco Tuesday with a Hellenic twist, or any occasion that calls for something fresh and festive.

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Ingredients (serves 1):

• 1.5 oz tequila (blanco or reposado)
• 1 oz mastiha liqueur
• 0.75 oz fresh lime juice
• 0.5 oz simple syrup or agave nectar
• Ice for shaking
• Flaky sea salt for the rim
• Lime wheel to garnish

Instructions:

1. Run a lime wedge around the rim of your glass and dip it into flaky sea salt.
2. Fill a cocktail shaker with ice.
3. Add the tequila, mastiha, lime juice, and sweetener of choice.
4. Shake hard for 15 seconds.
5. Strain into the prepared glass over fresh ice.
6. Garnish with a lime wheel.

Flavor notes: Mastiha’s resinous herbal profile bridges the gap between tequila’s earthy agave kick and the bright citrus of lime beautifully. Unexpected and utterly addictive.

The Greek Mojito (Ouzito)

The vibe: A summer classic, reborn with a Mediterranean soul. The Ouzito swaps rum for ouzo, giving the iconic mojito’s cooling, minty freshness a bold anise twist that somehow makes perfect sense. Pale and green-flecked in a tall glass, crushed ice spilling over the rim, this is the drink you mix by the pitcher for a backyard gathering or rooftop dinner.

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Ingredients (serves 1):

• 2 oz ouzo
• 1 oz fresh lime juice
• 1 tsp white sugar or simple syrup
• 8-10 fresh mint leaves
• Soda water to top
• Crushed ice
• Lime wedge and mint sprig to garnish

Instructions:

1. Place the mint leaves and sugar in the bottom of a tall glass.
2. Add the lime juice and gently muddle the mint, just enough to release the oils without shredding the leaves.
3. Fill the glass with crushed ice.
4. Pour over the ouzo and stir well to combine.
5. Top with soda water and give one final gentle stir.
6. Garnish generously with a lime wedge and a fat sprig of fresh mint.

Note: Because ouzo already carries a natural licorice sweetness, keep the added sugar modest. The result is bright, aromatic, and incredibly refreshing.

The Bold Greek (Greek Espresso Cocktail)

The vibe: Imagine an espresso martini that went on holiday in Athens and never came back. Deep espresso brown with a golden foam crown, this cocktail is served in a chilled coupe with three coffee beans placed on top as tradition demands. Inspired by the Greek love of frappe (iced coffee), this after-dinner cocktail is the perfect way to close a long, indulgent dinner with friends.

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Ingredients (serves 1):

• 1.5 oz ouzo
• 1 oz coffee-flavored liqueur (such as Kahlua)
• 1 oz freshly brewed, cooled espresso
• 0.5 oz fennel syrup (or simple syrup)
• Ice for shaking
• Three coffee beans to garnish

Instructions:

1. Brew one shot of espresso and allow it to cool to room temperature.
2. Fill a cocktail shaker with ice.
3. Add the ouzo, coffee liqueur, cooled espresso, and fennel or simple syrup.
4. Shake very vigorously for 20-25 seconds. The force of shaking creates the iconic frothy top.
5. Double strain into a chilled coupe glass.
6. Place three coffee beans on the foam as garnish.

The Greek Sidecar

The vibe: A timeless classic, dressed in a Greek coat. Where the original Sidecar calls for cognac, this version uses Metaxa, whose smooth blend of wine distillates and muscat grape adds a honeyed, slightly floral depth. Served in a sugar-rimmed coupe, glowing amber gold, it is the cocktail equivalent of a cashmere wrap: sophisticated, warm, and impossibly charming.

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Ingredients (serves 1):

• 2 oz Metaxa brandy (5-star or 7-star)
• 0.75 oz orange liqueur (Cointreau or triple sec)
• 0.75 oz fresh lemon juice
• Sugar for the rim
• Ice for shaking
• Lemon peel to garnish

Instructions:

1. Moisten the rim of a coupe glass with a lemon wedge and dip it into fine white sugar.
2. Fill a cocktail shaker with ice.
3. Add the Metaxa, orange liqueur, and fresh lemon juice.
4. Shake for 15 seconds.
5. Strain into the prepared glass.
6. Garnish with a long, elegantly curled lemon peel.

The Red Orange Blossom

The vibe: Gloriously vibrant, this cocktail is as beautiful as it sounds. Layers of fresh orange juice, bright grenadine, and a swirl of ouzo create a gorgeous sunrise gradient in a rocks glass. It is the kind of drink you photograph from above. Festive and crowd-pleasing, it is ideal for Mediterranean brunch spreads, birthday celebrations, or a lazy Sunday when you want something pretty in your hand.

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Ingredients (serves 1):

• 1.5 oz vodka
• 0.5 oz ouzo
• 2 oz fresh orange juice
• 0.5 oz grenadine
• Splash of club soda
• Ice cubes
• Orange slice and cherry to garnish

Instructions:

1. Fill a rocks glass with ice.
2. Pour the vodka, ouzo, and orange juice over the ice and stir to combine.
3. Slowly drizzle the grenadine over the back of a spoon so it sinks to the bottom and then drifts upward like a sunrise.
4. Add a splash of club soda.
5. Do not stir after adding the grenadine, you want to preserve the gradient effect.
6. Garnish with an orange slice and a cocktail cherry.

The Blueberry Lemon Mastiha Cocktail

The vibe: Dreamy, purple-hued, and utterly irresistible. This cocktail is what a Greek island garden in July would taste like if you could drink it. The deep indigo of muddled blueberries bleeds through mastiha’s herbal sweetness and zingy lemon juice. Served in a rocks glass over large ice cubes with a sprig of fresh thyme, it is the cocktail for those moments when you want something a little out of the ordinary.

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Ingredients (serves 1):

• 1.5 oz mastiha liqueur
• 1 oz vodka or gin
• 1 oz fresh lemon juice
• 0.5 oz simple syrup
• A small handful of fresh blueberries (about 8-10)
• Ice cubes
• Blueberries and fresh thyme to garnish

Instructions:

1. Place the blueberries and simple syrup into a cocktail shaker.
2. Muddle firmly until the blueberries break down and release all their inky, rich juice.
3. Add the mastiha, vodka or gin, and fresh lemon juice.
4. Fill the shaker with ice and shake hard for 15 seconds.
5. Double strain through a fine mesh strainer into a rocks glass over fresh ice. This removes the blueberry skin and seeds for a silky-smooth drink.
6. Garnish with a small cluster of fresh blueberries and a sprig of fresh thyme.

The Greek Salad Bloody Mary

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The vibe: This is Greece on a plate and in a glass at the same time. A tangy, savory Bloody Mary gets a Hellenic makeover with a splash of kalamata olive brine, a float of extra virgin olive oil, and a spectacular garnish of feta-stuffed olives threaded onto a skewer with a pickled pepper and a sprig of fresh oregano. Rich, bold, and deeply satisfying, this is the ultimate brunch cocktail for those who like their mornings with attitude.

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Ingredients (serves 1):

• 2 oz vodka
• 4 oz tomato juice
• 1 tbsp kalamata olive brine
• 0.5 oz fresh lemon juice
• 2 dashes hot sauce
• 2 dashes Worcestershire sauce
• A pinch of celery salt
• Freshly cracked black pepper
• Ice
• For garnish: feta-stuffed olives, a pickled pepperoncini, fresh oregano, and a drizzle of extra virgin olive oil

Instructions:

1. Fill a tall glass with ice.
2. In a mixing glass or directly in the glass, combine vodka, tomato juice, olive brine, lemon juice, hot sauce, Worcestershire, celery salt, and black pepper.
3. Roll the drink back and forth between two glasses a few times to mix gently without losing texture.
4. Pour over ice into a tall glass.
5. Drizzle a thin ribbon of extra virgin olive oil over the surface.
6. Thread feta-stuffed olives, a pepperoncini, and fresh oregano onto a cocktail skewer and balance it on the rim.

Persephone’s Pomegranate Cocktail

The vibe: In Greek mythology, Persephone was the goddess associated with the pomegranate, a fruit tied to the cycle of seasons, femininity, and rebirth. This cocktail honors her: deep garnet red, jewel-bright and sparkling, poured into a coupe or a champagne flute with a crown of pomegranate arils floating on top. Romantic, mysterious, and utterly gorgeous. Perfect for an intimate dinner, a New Year’s Eve toast, or any evening that deserves to feel like a myth.

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Ingredients (serves 1):

• 1 oz mastiha liqueur (or ouzo)
• 1 oz pomegranate juice (or 0.5 oz pomegranate molasses mixed with water)
• 0.5 oz fresh lime juice
• 0.5 oz simple syrup
• Sparkling water or Prosecco to top
• Fresh pomegranate arils to garnish

Instructions:

1. Combine the mastiha, pomegranate juice, lime juice, and simple syrup in a cocktail shaker with ice.
2. Shake for 12 seconds.
3. Strain into a chilled coupe or champagne flute.
4. Top gently with sparkling water for a lighter version, or Prosecco for a celebratory upgrade.
5. Scatter a small handful of pomegranate arils across the surface.
6. Serve immediately and watch your guests reach for their phones to photograph it.

Rakomelo Hot Cocktail

The vibe: When the evenings get cool or you crave something warming and deeply comforting, Rakomelo is the drink Greece has always turned to. A traditional blend of raki (or tsipouro), honey, and warming spices, it has been used for centuries as a soothing remedy for colds, sore throats, and the chill of winter. Served warm in a small glass mug with a cinnamon stick stirrer and a curl of orange peel, it is the Greek equivalent of a hot toddy, and it is absolutely magnificent.

Ingredients (serves 2):

• 3 oz raki or tsipouro
• 2 tbsp good-quality honey
• 1 cinnamon stick
• 3 whole cloves
• 1 strip of orange peel
• 4 oz water

Instructions:

1. Combine the water, honey, cinnamon stick, cloves, and orange peel in a small saucepan.
2. Heat gently over low-medium heat, stirring until the honey dissolves completely. Do not boil.
3. Remove from heat and add the raki or tsipouro.
4. Stir once more, then pour through a small strainer into warmed glass mugs.
5. Garnish each with a fresh cinnamon stick and a twist of orange peel.
6. Sip slowly. This one is designed to be savored.

Tips for Building the Perfect Greek Cocktail Bar at Home

Stocking a home bar for Greek cocktails does not require a massive investment, just a few key bottles and some quality fresh ingredients.

Essential spirits to have on hand:

• A reliable ouzo (Ouzo 12 is widely available and great for mixing; Metaxa Ouzo or Plomari are excellent premium choices)
• Mastiha or Skinos liqueur (increasingly available in specialty liquor stores and online)
• Metaxa 5-Star brandy
• Tsipouro if you can find it, or substitute with vodka in a pinch

Fresh ingredients that make all the difference:

• Always use freshly squeezed citrus. Bottled juice will flatten these flavors significantly.
• Fresh herbs: mint, spearmint, rosemary, and thyme are all excellent with Greek spirits.
• Good honey: Greek thyme honey is extraordinary and adds an authentic touch.
• Quality ice: large, clear cubes melt slowly and dilute less. Crushed ice for mojito-style drinks.

The right glassware: Greek cocktails are best served with intention. A chilled coupe for elegant stirred or shaken drinks; a tall highball for fizzy, refreshing pours; a rocks glass for bold spirit-forward sippers; and a small tulip glass for the traditional ouzo-and-water experience.

The Culture Behind the Glass: Drinking Like a Greek

Understanding Greek cocktail culture means understanding the Greek approach to time. Greeks do not drink to get drunk quickly. They drink to linger. A glass of ouzo at a seaside ouzeria might last two hours, accompanied by plates of grilled octopus, fried zucchini flowers, salty white cheese, and warm conversation that winds effortlessly through family, philosophy, football, and food.

The ancient Greek concept of symposium, from the words “syn” (together) and “pino” (to drink), was literally a gathering of people who came together to drink, converse, and exchange ideas. That tradition lives on in every impromptu mezze spread, every sunset aperitivo, every late-night table that refuses to let the evening end.

When you raise a Greek cocktail and say “Yamas!” (to our health), you are participating in something genuinely ancient. You are joining thousands of years of civilization that understood, better than most, that the best things in life happen around a shared table, with something good in the glass.

Frequently Asked Questions About Greek Cocktails

What is the most popular Greek cocktail? Ouzo Lemonade is widely considered the most approachable and popular Greek cocktail globally. Within Greece itself, ouzo served the traditional way with water and ice alongside mezedes is the most beloved ritual.

What does mastiha liqueur taste like? Mastiha has a flavor profile unlike anything else: pine-fresh, faintly sweet, herbal, with a gentle warmth and a hint of vanilla. It is sometimes described as a combination of fennel, anise, and mint, though none of those fully captures it. It is uniquely, magically itself.

Can I substitute ouzo in Greek cocktail recipes? In a pinch, you can substitute pastis (French), sambuca (Italian), or arak (Levantine) for ouzo in cocktails. None will be exactly the same, as ouzo’s production method creates a distinctly smooth, rounded flavor, but these are the closest cousins.

What food pairs well with Greek cocktails? Think Mediterranean mezze: kalamata olives, hummus, tzatziki, grilled halloumi, stuffed grape leaves, saganaki, fresh pita, grilled seafood, and feta in all its forms. The bold flavors of Greek food stand up beautifully to the aromatic character of ouzo and mastiha.

Is ouzo strong? Ouzo typically ranges from 37.5% to 50% ABV (about 75 to 100 proof). This is comparable to vodka or gin. Its strength is balanced by the tradition of diluting it with cold water, which also activates its complex aroma and softens the alcohol.

Final Sip

Greek cocktails are one of the world’s great undiscovered pleasures. While the world rightly adores Italian Aperol spritzes and French champagne toasts, the drinks of Greece deserve far more of the spotlight they are finally beginning to receive.

Whether you start with a simple ouzo lemonade on a Tuesday evening or commit fully to a Greek cocktail night with all 15 of these recipes on the menu, you are in for something special. Each glass carries a little piece of Greece: the warmth, the generosity, the slow, joyful insistence that this moment is worth celebrating.

Yamas! To your health.

Enjoyed these Greek cocktail recipes? Save this article to your cocktail board on Pinterest and share it with every woman in your life who deserves a taste of the Mediterranean.

Sources: https://chesbrewco.com
Category: Cocktails