The Multilingual and Multicultural Web-Log by Spumarche® 

dedicated to the exclusive pleasures, draws on expressions of oenological and gastronomic civility from various countries around,

breaking down every frontier and distance between the different ethnicities and traditions, besides being a marketing tool of business communication

Lifestyle Web-Log by Eva Kottrova 

Aristotelis Papadopoulos - Thessaloniki - Greece

Αριστοτέλης Παπαδόπουλος

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Indian Rose gimlet  *  Fairy tail  *  White Russkiy

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Ph.© A.P.

Indian Rose gimlet

Ingredients:

  • 50 ml Tanqueray Ten Gin
  • 30 ml fresh lime juice
  • 25 ml Garam masala homemade syrup
  • 5   ml  rose water

Garnish:

  • green cardamom pods

  • red rose petal

  • wild rose buds

  • fresh lime leaf


Method:

  • Shake, and fine strain,

    Garnish with green cardamom pods, red rose petal, wild rose buds, fresh lime leaf, spray rose water

Glassware:

  • Martini
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Ph.© A.P.

Fairy tail

Ingredients:

  • 45 ml Ketel One Vodka infuse with Williams pears
  • 30 ml lime juice
  • 10 ml Bénédictine
  • 5   ml absinthe
  • 20 ml basil syrup

Garnish:

  • star anish

  • lemon peel


Method:

  • Shake and fine strain.

    Garnish the half glass with cacao powder that doesn't get wet and the other half with powder sugar that doesn't wet too. Spray with the lemon peel and discard, finish with a star anise!

Glassware:

  • Martini
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Ph.© A.P.

White Russkiy

Ingredients:

  • 50 ml Ketel One Vodka
  • 30 ml Espresso-Rye bread syrup homemade

Garnish:

  • vanilla & hazelnut vegetable cream

  • chocolate syrup

  • digestive biscuit powder

 

Method:

  • Shake, and fine strain, put the cream on top.

    Garnish with chocolate syrup, digestive biscuit powder and ice cream cone.

Glassware:

  • Martini

 

Extract from World Class Club - Diageo:

Aristotelis Papadopoulos

Aristotelis began bartending at 19 years old when he joined the bar Mediteranee in his home city, Thessaloniki, Greece. Twenty five years later he is managing his own bar, offering wonderful Greek hospitality and fantastic cocktails. Since winning the international final of World Class in 2009, Telis’ life has changed dramatically – he has visited Seoul, Guatemala, Amsterdam, Bordeaux and Cognac and this list continues to grow. It is Aristotelis’ desire for excellence, his attention to detail and his passion for creating new drinks and ingredients, which truly makes him World Class.

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