Argyros Santorini Recipe

Optional salt rim

If using a salt rim, rub the lemon wheel around the glass lip, then dip the rim into fine sea salt set on a small plate. Set glass aside to dry briefly.

Make honey syrup (if not pre-made)

Combine equal parts honey and warm water (for this recipe use 0.5 oz honey + 0.5 oz warm water), stir until fully combined and cool. Measure 0.5 oz for the cocktail.

Add the grated cucumber to the base of a cocktail shaker. Muddle gently with the back of a bar spoon (just one or two presses) to release fresh cucumber aroma—do not over-macerate into a puree.

Add ice (about 1 cup), 1.5 oz ouzo, 1 oz dry white wine, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, and 2 dashes aromatic bitters into the shaker.

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker becomes very cold and slightly frosted. This chills and slightly dilutes the ouzo for balance.

Double-strain the contents through a fine strainer into the prepared chilled rocks or coupe glass to remove cucumber solids and small ice chips.

Thread a thin cucumber ribbon along the inside of the glass or float it on top of the cocktail. Place a lemon wheel on the rim or floated alongside the cucumber.

Serve immediately. Recommend an accompaniment of light seafood or simple olives to echo Santorini flavors.