White Dandelion •

How does a Cocktail with personality taste like?

Cocktails are consumed largely throughout summer. We usually combine a cocktail with a view of the Aegean Sea and the Cycladic August “meltemi”. But this is not obsolete for making a delicious trip to fine drinking.

A little further in the North, in my hometown in Greece called Didymoteicho, I tried exquisite Cocktails full of personality, inspiration and flavor. Celebrities like Frida Kahlo, Aristotle Onassis and Picasso filled my glass with the complexity of their character.

Behind this original idea stands a man I have known for 11 years. His name is Paschalis. Paschalis was incredibly sociable as a child. His need to be close with his friends was pure and natural. He was constantly coming up with new ideas for events, parties and friends’ gatherings. Until his friends were too many. There were so many, that they couldn’t fit in houses, cars and backyards anymore.

About 2 years ago he created Parrot’s Beak, his eternal dream. A Cocktail Bar that his friends could find a place to enjoy their coffee and drinks. But the story with Parrot’s Beak didn’t stop there!

Paschalis fell so deeply in love with the world of fine drinking, that he constantly discovers new flavors and special ingredients for Cocktails. He is constantly experimenting in his workshop and creates Cocktails that intrigue our senses.

Parrot’s new menu was based on the aesthetics, character and vision of great personalities in human history. What did Picasso’s artistic nature taste like? What combination of taste and elegance describes Coco Chanel? Curiosity led my steps once again to Parrot’s Beak and the answers didn’t take long to come.

Aroma of Surrealism: Pablo Picasso

Picasso was a symbolist and was completely influenced by the wave of realism. His works reflect his artistic tendencies in different periods. In the Rose period in particular, where he connected with the bohemian artist Fernande Olivier, he sketched his emotional world with warm shades of orange.

So Pablo Picasso’s Cocktail gets a warm tropical feel from papaya, pineapple and cinnamon. The liveliness and sweetness of an uncontrollably passionate color palette, cools us and dazzles us under the full moon.

Authentic Soul: Aristotelis Onassis

As being Greek, he never forgot the favorite drink of his homeland, tsipouro. A cocktail describing Onassis is a real adventure. Ambitious but at the same time simple, he became a global mythical figure. Having lived as an immigrant, while maintaining an incredible insight and entrepreneurial mind, Onassis writes history as one of the largest shipowners in the world.

A dry Martini, with a fine distillate connected with the Greek tradition and authenticity, is what characterizes Aristotle Onassis, as Paschalis sees it. The golden olive completes the serving by coloring with earthy brightness an unshakable character with a truthful soul, that never forgot what matters most in life

Eccentric Creation: Frida Kahlo

Radical, autobiographical with strong natural elements and Mexican tradition. Frida Kahlo is now known for the complexity of her character, her emotional life and her love for flowers. An iconic feminist and internationally recognized figure, Frida Kahlo at Parrot’s Beak will surprise you with her flavors again and again.

The rosemary tequila exudes a veiled drama that hovers in banana and citrus aromas. I suggest this option to those who are tired of conventional cocktail experiences and want to feel the intensity of a cocktail with a versatile personality, like Frida herself.

Fine Elegance: Coco Chanel

The absolute femininity that empowers women through a journey of special perfumes. Coco Chanel has left behind an empire of elegance and creative culture. It liberated women from the standards of its time and consolidated its name next to the concept of modern yet noble elegance.

To make a drink that has the aura of Coco Chanel, you shouldn’t miss the romantic rosé wine added in a mixture of caramel, hazelnut and fine pear Parrot’s soda. A unique cocktail, like Chanel!

Of course, the list of cocktails doesn’t end here. These were just what I have tried so far! Paschalis’ inspiration continues, and I have so many reasons to return to my favorite Cocktail bar in Didymoteicho, to try new cocktails every time!

Find out more about Parrot’s Beak on their Instagram page.

Discover more flavors on my blog.

THINK

Why are women interested in successful men?

A question with thousands of different, but perhaps somewhat identical, answers. If each of us was asked, amongst other things, we would state our own point of view. Some of the statements would definitely be “everything for the money and success”, or “women don’t care about a kind man” or “today it doesn’t really matter if you are polite “. Maybe some romantic souls would say “not all women are like that” or “I think there are exceptions”.

But, let’s be honest here. Success comes along with prestige and builds up self-confidence. Therefore, it attracts personal interest. This is not something new, of course. We see it happening every day. A successful rock star, a businessman, a politician or even a person with a significantly active social profile, is left without a match in life.

Success back in time

But, according to biology and human evolution, this was the recipe for survival since man discovered the wheel. What I mean is that women needed men, back in the days, to protect her and her baby while she was pregnant or in labor. This was the ultimate reason, humans sustained the concept of society. In other words, one’s survival laid on the presence of others.

Success was measured differently in old times

If the man you chose could hunt, build a shack and chase the bears away, you had a pretty good chance of being alive the next day. Although several thousand years have passed since then, these instincts still linger in our DNA.

But the environmental conditions have actually changed. For example, it is no longer very important to spear wild animals so you can eat. Nor is it crucial to carry stones around to build a love nest before the wolves devour you all.

Now success is defined differently. Sometimes with money, sometimes with intelligence and sometimes with your social influence. Today’s society values success by other metrics, because the world itself has changed a lot. Skills that depict success have nothing to do with physical strength and endurance. They are mostly connected with intelligence and mental ability. This means that a woman can also be the “strong” partner in a relationship or in a family.

Success in personal life depends partially on your partner.

In a society that changes rapidly, you can never be sure that your current success will be forever. A companion who is there only when you are strong, will be gone by the first “storm”. A partner, who keeps the distance and denies an active role in success, will never hold the wheel if the race begins to falter.

A companion, however, who can stand by you in success and in failure but can also contribute to your effort, is the secret ingredient of real success in personal life. No one can stand strong alone forever. Two people together make a better team.

Private cheffing in Uma

About a year ago my eye was caught by something very special happening in Thessaloniki. I saw on social media people talking about the “Two chefs who turned their house into a restaurant” or “Uma’s house in Thessaloniki”. I was already tempted to have a private cheffing experience in Uma.

On a beautiful hill, just above Thermi dam, Sissy and Andreas welcomed us warmly in Uma’s house. They are a couple in life and the inspirers of this whole experience, called Uma chefs home experience.

Sissy and Andreas, the inspirers of Uma private cheffing home experience

Sissy is a pastry chef and an incredible hostess with the greatest smile. Andreas is the executive chef with an absolute passion for flavors, cooking styles and ingredients. We enjoyed a welcome drink, relaxing for a while in the lovely yard along with Mrs. Poupoulo, one of Uma’s cheerful kittens. We gazed at the sunset, watching the clouds all aflame. Then Sissy called us to join the dinner table.

The table’s decoration matched perfectly, with its modern elements and minimal mindset. The same goes for the house atmosphere. We were served wine and fresh cocktails. My friends chose rosé xinomavro wine, Hatzivaryti Chloe, to start dinner and I tried a cocktail with gin and Mediterranean herbs.

Table with glasses in private cheffing experience

Our menu in Uma

Pagrus cheviche

The first dish arrived and it was very impressive. A pagrus cheviche in espelette pepper vinegar, lime, passion fruit, cream of ripe avocados and fresh herbs. The flavors kept coming on and on, escalating from the freshness of the sea to the slightly spicy and sour explosion of the pepper, leaving as a finisher a fruity soft feeling.

Clams in seafood broth

As a second course, we tried clams in seafood and verbena broth. The dish was accompanied by mashed potatoes with lemon notes. It was also highlighted by a shrimp and crayfish croquette. Absolutely fantastic. The seafood broth completed the dish beautifully, creating a warm summer appetizer of particular interest.

Fig salad

Then we were served a fig salad. Spicy arugula with fresh figs, basil, ricotta cheese, prosciutto and honey vinaigrette. It was a tender salad with sweet notes dressed in a perfectly balanced vinaigrette. One could say that the fig salad is the aftertaste of August. All your sweet memories of summer wrapped together. A classic salad dish, perfectly carried out.

My friends changed their wine label, continuing with rose xinomavro Gerovassiliou for the rest of our meal. I tried the next cocktail with sweet and bitter elements. It was a combination of Gin Bitter vermouth, chokeberry, chocolate and citrus. A little more intense in taste than the first one, but absolutely enjoyable until the last sip.

Salmon fillet on mangel leaves

As a main course, we had salmon fillet on mangel leaves, enriched with mayonnaise from octopus and lobster bisque. Andreas explains the way he marinates the salmon fillet with excitement and waits to hear our thoughts. In my opinion, although I don’t usually prefer salmon, the dish was at least magical. Full of flavor and beautiful combinations, this dish definitely was the most memorable.

Choux profiterole

Just before the end, it was time for dessert. A delicious profiterole arrived with crispy choux filled with cream patisserie. Next, there was a smooth chocolate sauce made of 85% bitter chocolate. My love for bitter chocolate definitely found its destiny in this dish. Choux pastries were really crispy, releasing hidden notes of fresh butter. All in all, this dessert was a great way to end our experience at Uma.

In the end, the best part of our visit in the chefs’ home came up. Sissy and Andreas had a drink with us, shared their experiences and ideas. They talked about their plans and the dishes they are thinking of creating in the future.

They revealed delicious experiences from their travels and secret ingredients they use in their kitchen. As a family, they love traditional Greek recipes, such as Gemista. In the afternoons, they enjoy playing in their yard with their sons, or whenever they have time to do so.

Sissy and Andreas, we thank you from the bottom of our hearts for this private cheffing experience. See you again soon!

See more flavors and food suggestions on my blog.

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