Name: Santorini
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Rosso/sweet vermouth; 30 ml Scotch whisky; 7.5 ml Ouzo

Santorini
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Serve in an Old-fashioned glass

Ingredients:
2 oz	Strucchi Rosso Vermouth
1 oz	Blended Scotch whisky
¹⁄₄ oz	Ouzo

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Review:

Scotch whisky and sweet vermouth combine harmoniously with ouzo providing subtle and complementary aniseed notes.

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History:

Created in December 2014 by yours truly as an adaption of a drink called an Islander created by Gary "gaz" Regan which uses Pernod anise.

Santorini is an island in the southern Aegean Sea and I was inspired to use a combination of whisky and ouzo due to being challenged with demonstrating the mixability of scotch whisky to a group of Greek bartenders in Athens.

More cocktails by Simon Difford

Nutrition:

One serving of Santorini contains 179 calories

Alcohol content:

1.4 standard drinks
19.87% alc./vol. (19.87° proof)
19.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Richard Moore

29th July 2023 at 21:19

Upgraded my rating from 3.5 to 4.5 using Carpano Atinca vermouth. A reverse Rob Roy with a kick. Ouzo is hardly noticeable. But it’s different w/o it.

Matthew Tait

10th December 2020 at 08:32

Well that's the thing, I do like ouzo! But as you say it is such a pervasive flavour. I wonder if it might work best as a rinse, a la absinthe. Anyway, I do like the sound of the Greek Martini, thanks for the suggestion. I don't have any mastiha unfortunately. But I'll continue to experiment!

Simon Difford

10th December 2020 at 10:04

Mastiha is another big-flavoured product but is delicious. Please let me know if you come across any great ouzo cocktails.

Matthew Tait

9th December 2020 at 21:22

I wanted to love this one, but couldn't quite manage it I'm afraid Simon! I didn't hate it by any means, but even at .25 oz I found the ouzo pretty dominant. Maybe a more robust vermouth than Martini might stand up to it better. I may try again with Punt e Mes and more scotch one day.

I do feel like there must a drink out there that can make really great use of ouzo! I'm not sure if this is quite the one though.

Richard Elgar

10th April 2021 at 16:47

I created this ouzo cocktail. It's alright, I think, as a highly adapted Pernod & Black, now the Greek & Black:
https://www.diffordsguide.com/cocktails/recipe/7976/greek-and-black

Simon Difford

10th December 2020 at 07:51

Ouzo has a huge pervasive flavour so I guess you need to like ouzo to like a cocktail with a decent slug of ouzo in it. My other attempt at a cocktail with ouzo is a Greek Martini.

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