Paris’ Quixotic Projects Arrives in Athens
The beloved bar collective on the program they built at Ace Athens.
Parisian hospitality collective Quixotic Projects, the brains behind Candelaria and Le Mary Celeste, landed at Ace Hotel & Swim Club Athens this summer. Led by Carina Soto Velasquez and Josh Fontaine — alongside their head of mixology Chris McNulty — Quixotic brought their signature creativity to the drinks at Sebastian and the Lobby Bar. The hospitality at the heart of Greek cuisine anchored the bar program they built, accented by classic cocktails with local ingredients like their Dirty Martini riff Chrysanthemum which includes olive oil vodka, olive brine, and bay leaf tincture.
We chatted with Carina and Josh about their inspirations, Riviera drink of choice and the recipe for their sorbet-laced Sgroppino riff.
What inspiration points guided the program Quixotic put together at Ace Athens?
The idea was to retain classical style bases but twist them up with new and exciting flavours.
Inspired by the freshness and conviviality of Greek cuisine. Local ingredients met playful technique, resulting in a menu that felt both rooted and refreshingly unexpected.
Were any historical references to Mediterranean cocktail culture woven into the menu? It looks like riffs on classics help anchor the program, both spirited and spirit-free.
Not particularly but the idea was to try and incorporate ingredients found locally and used in their culture.
Which ingredients specifically?
We used orange blossom, rose, mastica, pistachio as well as some other common herbs and fruits.
What’s something you find particularly compelling about Greek drinks culture?
The late night lively, fun aspect as well as the conviviality, it’s really woven into the society.
Also their interesting flavour in the beverages.
If you were lying poolside along the Athens Riviera, what would you be drinking?
Paloma — it’s the drink of the summer and also an Athenian favorite.
Sgroppino
1 scoop mango sorbet
125 ml sparkling wine
20 ml Amaro Nonino
Scoop the mango sorbet into a chilled coupe glass. Top with the Amaro Nonino, then carefully top with the sparkling wine and serve.
Quixotic Projects for Ace Hotel & Swim Club Athens
Header Photo Credit: Celia Spenard-Ko
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