Mocktail Recipe: Elaia Estiatorio’s The Parthenon

Carrying on the Dry January momentum, Elaia Estiatorio in Bridgehampton now offers a Zero-Proof Beverage Menu to accompany its existing menu of Greek-inspired libations. This recipe was created by Head Bartender Langdon Seifert.

INGREDIENTS

• 2 to 3 drops of blossom water

• 1/2 oz house-made simple syrup with mango & raspberry puree

• 2-3 thin slices of cucumber, muddled

• 2-3 thin slices jalapeño, muddled

• 3-4 oz Q Greek club soda

• Splash of pineapple juice

METHOD

• Serve on the rocks

GLASS

• Large tulip glass

GARNISH

• Cucumber and Jalapeño