Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spirit & Liqueur
Citrus & Fresh
Mixer
Garnish & Finish
Method
Prep
- 1
- 2
If using whole parsley, pick 6 fresh, tender leaves and set aside a sprig for garnish.
Build the cocktail
- 3
Muddle parsley
In a cocktail shaker, add the packed parsley leaves and the fresh lemon juice. Gently muddle 6 leaves to release bright herb oils — do not pulverize to avoid excessive bitterness.
- 4
Add spirits and ice
Add Skinos Mastiha (1.5 oz) and elderflower liqueur (0.75 oz) to the shaker. Fill the shaker with ice, cover, and shake vigorously for 10–12 seconds to chill and slightly dilute.
- 5
Strain
Discard the ice or water from the chilled glass. Double-strain the shaken mixture (through a Hawthorne strainer and fine mesh or a julep strainer) into the chilled highball glass filled with fresh ice cubes (about 1 cup). Double-straining removes parsley bits and creates a clean texture.
- 6
Top with ginger beer
Slowly pour 3 oz of well‑chilled ginger beer over the back of a bar spoon (or gently down the glass) to preserve carbonation and integrate the mixer without over-agitating the foam.
- 7
Optional bitters
If desired, add 1 dash of Angostura or a citrus bitters on top to add aromatic depth. It will swirl on the surface and complement the herbal and floral notes.
Garnish & Serve
- 8
- 9
Serve immediately with a straw or stirrer so the drinker can mix to taste. Recommend sipping to appreciate the mastiha’s resinous anise‑pine profile balanced by elderflower sweetness, bright lemon, and spicy ginger beer.