Dimitris Roussos is the head bartender of MR. Fox The Bar in Athens. He makes us two cocktails, one with Greek Distillate and Olive Brine the second with Vodka and Pepper Fatwashed with Basil Olive Oil and Zucchini Cordial.
Dimitris introduce yourself
I am Dimitris Roussos, I am 34 years old and I’ve worked for 15 years in the bar industry. I studied computer science but it was not for me. I started as a barback then finished opening my own bar with a partner. But after one year, I could see we didn’t work the same, so I left the bar. After 3 years as a bar manager in another venue, I moved to MR. Fox The Bar, which opened last July, where I am the head bartender. MR. Fox The Bar is based on innovation and creative drinks. We made twists of famous classics like a Paloma. We use a lot of recycling ingredients to try to be the most sustainable we can (90%). For instance, the pineapple leather you’ve seen as a garnish is the leftover of the tepache.
The classic you want to show us
70ml of Agioneri Greek Distillate
10ml of Juniper Fortified Wine
5ml of Olive Brine
The bar you dream of
Now my dream bar would be very closed to what we do at MR. Fox, meaning working with people you feel like they are family. It would be an omakase-style bar, so more for ten people. Open 6 months in the centre of Athens in winter and 6 months by the beach in summer. We would serve street food from around the world.
What do you do in your time off
I go to other bars to visit friends and one day a week I stay at home to be with my girlfriend and chill.
The spirit you like the most
I like peated whisky. I believed that 5ml in any cocktail gives complexity to the drink.
What makes a good cocktail
For me first, it’s the bartender who makes the cocktail. Second the ice for the dilution then the freshness of the ingredients for the taste.
What ingredient do you enjoy using in cocktails
I love vinegar, rice vinegar, balsamic vinegar, any type of vinegar and my favourite one is apple cider.
The signature cocktail you want to show us
60ml of Redistilled Belvedere Vodka with Pepper and Fatwashed with Basil Olive Oil
40ml of Tomato Water and Zucchini Cordial
A Rim of Dried Cranberries and Mushrooms