The Cynar Spritz is what you order when an Aperol feels too obvious. Built on Cynar — an artichoke-based amaro from Italy — it's bittersweet, herbal, and a little earthy. Darker and more complex than its famous cousin, it's the kind of drink that rewards a slower afternoon. Serve over ice with Prosecco, a splash of soda, and an orange slice or olive.
A Greek frozen obsession, kaimaki is ice cream made with mastic and salep, giving it a dense, chewy texture that stretches like taffy when you pull the spoon away. Flavoured with the resinous, piney notes of Chios mastic, it tastes like nothing else — subtle, aromatic, ancient almost. Serve it in a cone at the end of a long lunch and let it slow everyone down. That's the point.
Made by distilling pure mastiha resin from the Greek island of Chios, Mastiqua is the kind of drink that feels like it's been around forever — because in a way, it has. Mastic has been revered for its healing properties since antiquity, referenced by Hippocrates and Dioscorides alike. Piney, resinous, and quietly refreshing, it's nothing like anything else on the table. Serve it ice cold on its own, or use it as a mixer for something more festive. Either way, it's the most interesting thing at the gathering
