Christos Klouvatos

"My passion is bartending and coffee. Coffee to me is also a superpower as this is the area where I started my professional career. Through the past years, I have achieved international and national distinctions in coffee and bartending. Nowadays, I am working hard so that bartending will be my superpower, too.

Using coffee in some of my cocktails for more than five years, I realized that here in Athens, although all of our all-day bars serve coffee in the morning, the waste of coffee is huge and there is also a lack of knowledge.

Two years ago, in collaboration with Difford's Guide Greece we launched the first-ever "coffee sensory seminar" for bartenders. Thus, I decided to create an educational program for bartenders on how to take advantage of the coffee leftovers and learn more about coffee.

This project operates in collaboration with three coffee companies, Taf, Wise Cup and Seven Steps, many Athenian bars like Line, Clumsies, Libertine, Old Dog, Bar in front of the Bar, Barro Negro, Odori, Feeling Good, and educational bartending institutions, Fog Cutters and Metron Ariston "Making Responsibility a trend", an NGO comprising from bartenders all over Greece aiming to educate on sustainability-localization-responsible drinking, as well as Difford's Guide Greece.

This great project could only be expressed through the iconic coffee cocktail, "Espresso Martini". A Sustainable Espresso Martini with Ketel One Vodka, coffee leftovers and local ingredients, a separate menu and coaster with a QR code video served in all the collaborated bars, will be the conversation starter of my project! 1/3 of the profit from the cocktail selling will be used in collaboration with Metron Ariston and Fog Cutters for bartenders' scholarship program."

Sustainable Espresso Martini

Glass: Coupe
Garnish: Blackberry pickle
Method: Shaken and fine strained
Ice: No ice

Ingredients:
40 ml Ketel One Family-Made Vodka
45 ml Coffee leftover liqueur
15 ml Blackberry cordial

To make Coffee leftovers liqueur:
Infusion method: 1 part of espresso coffee pack, 1 part of dried cascara, 1⁄2 part of coffee silver skin, 1 part of thyme honey, 1,5 part of white sugar and 2 parts of water in sealed vacuumed bags for 48 hours. Then filter through paper filters and add pure alcohol to reach the percentage of 30%.

To make Wild blackberries cordial:
Infusion method: 1 part of mature blackberries, 1 part of white sugar in sealed vacuumed bags for 24 hours in the fridge. Filtered and added 10% of malic acid.

To make blackberry pickle:
One pickled blackberry infused and preserved in a solution of 3 parts white balsamic vinegar, 2 parts of water and 1 part of white sugar.