Our next #ScrappysInternational feature comes to us from the small island of Cyprus in the Mediterranean where we got to chat with Stefano Malinen (@theglassclass). Stefano told us the ins and outs of cocktail culture in Cyprus and how to make his favorite drink! Check it out below!👇
1. Describe your country’s cocktail culture!
Overlooked. We’re a small country of a million people. Although a few Cypriots have managed to gain global exposure in the bartending scene, more light needs to be shed on the work that is being done by some of the most passionate bartenders I’ve had the pleasure of meeting.
A bartender, to me, is not defined as someone who can simply make drinks behind a bar. A bartender is a friend you can have a conversation with when you are sitting at the bar, and that’s what Cypriot bartenders do best and what sets the Cypriot bartending scene apart from others! #GreekHospitality
How does your culture/environment influence your work and the featured cocktail specifically?
Cyprus is a place where mostly everything is easy-going, especially during the summer months. Similarly, I wanted to create something that’s easy to make at home without overcomplicating the ingredients, yet full of flavor. Obviously, with the ridiculously high temperatures, making the cocktail as refreshing as possible was quite high up on the list of requirements!
When it comes to my work, it’s all family! A quick call and a little photoshoot are arranged for the same afternoon, a quick text and I have the recipe of one of the best drinks I’ve been served. You won’t see bartenders from ‘opposing’ bars hold grudges, instead, you’ll see them rooting for each other at competitions. Due to our small size, we’re all working together with the common goal of putting Cyprus on the global bar scene’s radar. This has largely influenced the way in which I work!
1 oz Rum Malecon 15yo
.5 oz Fresh Lemon Juice
.3 oz Lemon Liqueur
.3 oz Lavender Syrup
1 dash Scrappy’s Black Lemon Bitters
1 slice muddled yellow chili
Posted: Friday, August 30th, 2019 at 12:07 am