Strawberry jelly with mastic by Eva Distillery

Ingredients:

14 sheets of gelatin
500ml orange juice
300ml hot water
200g strawberries
3-4 leaves of fresh mint
6 shots of mastic liqueur Mastic Tears

Method:

1. Put the gelatin leaves in cold water to soak for 5 minutes. 
2. Strain them and dissolve them in hot water. 
3. Add the orange juice and the mastic liqueur. 
4. Put the mixture in glasses and add pieces of strawberry and mint leaves. 
5. Freeze in the fridge for 4-5 hours and serve. 

Grenade cocktail by Eva Distillery

Ingredients:

50 ml GRENADE Liqueur

20 ml MASTIC TEARS DRY

25 ml Pomegranate Puree

Top up with Soda water

Glass: Wine glass

Garnish: Grated dark chocolate and finely chopped mint leaves

Spicy Tuna Meatballs by Alelma

Ingredients:

1 jar spicy Alelma Alonnisos tuna in oil (remove the peppers)

4 medium sized boiled potatoes

1 egg

small quantity of milk

oregano

1 finely chopped onion

¾ teacup grated toasted bread

small quantity of finely chopped parsley 

salt, pepper

Method:

1. In a mixing bowl and all the ingredients together (if we prefer our meatballs more spicy, we melt and add to the mixture 1-2 red peppers form the tuna jar). 
2. Leave the mixture in the refrigerator to cool for about 15 minutes for the dough to become firm.
3. When ready knead the mixture into small, round meatballs, dust in flour and deep fry in oil.

Grenade cocktail by Eva Distillery

Ingredients:

50 ml GRENADE Liqueur

20 ml Dry Vermouth

2 tablespoon Apricot marmalade

Glass: old fashioned

Garnish: Lemon peel, Apricot marmalade, Pomegranate seeds, Mint leaves