Jelena Batinic, Olio E Piu
Jelena Batinic, Olio E Piu

Jelena Batinic, Olio E Piu image 1

Jelena Batinic, Olio E Piu

Born and raised in Serbia, Jelena Batnic attended university for hospitality and tourism management while continually working in local establishments.

At 20 years old, she moved to the Greek island of Mykonos to continue her experience in well known venues for three years. Her career next took her to Abu Dhabi and the prestigious Zuma restaurant where she was the reception supervisor and therefore the first point of contact for guests.

Most recently, Jelena can be found in New York at Olio E Piu where she continues to learn and grow.

Giardino

Created by Jelena Batinic, Olio E Piu, NYC

ency 40 image

2 oz Tito's vodka
1oz Italicus
0.25 oz Cinzano vermouth bianco
0.75 oz fresh lemon juice
0.5 oz simple syrup
Splash of Villa Sandi prosecco

Method
In a tin with ice add all ingredients but prosecco, shake hard and strain into highball glass over ice. Garnish with a pinch of strawberries and 3-4 basil leaves, top off with a splash of prosecco.

Inspiration
With the pandemic restricting indoor dining, we had the opportunity to open a really incredible patio. While in summer many New Yorkers escape for days away upstate, we wanted to bring some nature to the West Village, so we created an adult lemonade with strawberries from the Hudson Valley.