How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Grind of pepper & celery stick
Celery and mastiha pair well, while gin adds a spirituous bite and botanical complexity. A small grind of pepper to finish adds a nuance of spice.
A simplified version of a drink promoted by Skinos mastiha by yours truly (Simon Difford) in August 2015 at the Cabinet Room, London, England.