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*Portes Magazine is a digital & print publication celebrating Greece. It is a collection of words & images highlighting select destinations, tastes, art, history, design, ecology & more. The publication features interviews with inspirational people. Proceeds from subscriptions benefit merit scholarships & cultural projects.

CUISINE

Cucumber Lime & 

Tsipouro Cocktail

A REFRESHING SUMMER SPLASH

This extremely refreshing cucumber and lime cocktail is the perfect drink for this summer! Use grappa or gin if you don’t have tsipouro.

Ingredients

  • 3-4 tablespoons tsipouro (or grappa, or gin)

  • ⅓ cup (80 grams) cucumber juice

  • ¼ of a lime

  • 1 teaspoon sugar or maple syrup

  • Pinch of salt

  • 1 rose geranium leaf (or 3 mint leaves or some parsley)

  • ¼ cup club soda or seltzer water

  • 4 ice cubes

 

  • Serve with 2 green olives (pitted), cucumber slices

Instructions

  1. In a shaker, lightly muddle the rose geranium leaf (or mint/parsley) with the sugar (or maple syrup), the salt, and the lime.
     

  2. Add the tsipouro, the cucumber juice, and the ice cubes and shake very well. Pour in a tall glass, add the club soda, 2-3 cucumber slices, and fill with ice cubes.
     

  3. Pierce the olives with a toothpick and place them on the rim of the glass.
     

  4. Drink!

Notes

 

You’ll need approximately 4 oz (120 grams) cucumber to make one third of a cup (80 grams) of juice.

You can use peeled or unpeeled English, Persian, or garden cucumbers. The color of the juice will be darker if you use them unpeeled. If you use a variety with bitter or waxed skins, you should peel them first.

thehungrybites.com

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WORDS + PHOTOS: Makos Koukakis

Makos Koukakis was born and raised on the island of Crete, Greece. Growing up in a home where food played a major role, he learned to appreciate the value of the Mediterranean diet, considered to be one of the healthiest in the world. He sees cooking as a form of contemporary art. With a focus on Mediterranean cuisine, Makos creates one pan recipes, healthy dishes and some gluten-free, vegan and vegetarian recipes. He uses local, seasonal vegetables and fruits, herbs and spices, and of course olive oil. Two of the things he loves the most are the smell of a yeasty dough while it rises, and the taste of a freshly baked bread. Oh, and chocolate.

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