The term submarine in the Greek kitchen has nothing to do with the mammothsized sandwiches that go by the same name in North America. In Greece a submarine is a spoonful of flavored sugar paste, as white as marble but soft and chewy. It gets its unusual name because it is literally submerged in water, a cool glassful at that, and enjoyed slowly. Here, the idea is the same, but instead of water a full-blown martini is the pool of choice.
1. Place 1 teaspoon of the sugar paste in a martini glass filled with crushed ice.
2. Pour the Chios Mastiha liqueur and vermouth in a shaker, shake 4 times and pour into the martini glass. Serve.
Makes 1 serving
- 1 teaspoon Chios Mastiha Sugar Paste*
- Crushed ice
- 1/4 cup Chios Mastiha liqueur
- 2 Tbsp. dry vermouth
*You can find the Chios Mastiha scented sugar paste in Greek specialty food shops.