Skip to main content

Award-winning mixologist Wes Galloway of Black Beans Steakhouse & Lounge in Port Hope, Ont., uses Skinos, a Greek aperitif, to create this herbaceous cocktail.


2 ounces Skinos Mastiha Spirit

1 ounce Fernet Branca digestif

1 teaspoon green Chartreuse


Combine all ingredients in a mixing glass with ice, stir well and pour over large, solid ice cubes in an Old Fashioned glass.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨