Hi everyone, happy Saturday!

We’ve officially reached the end of May and honestly, what a month it’s been.

From weekday wine dinners at Molyvos, to previews of new restaurants like Selene and Nostos, a Gala at the Greek American School of Classical Studies at Athens, a guest lecture at NYU, and room re-naming ceremony at Ronald McDonald House Greek Division. OH! – and lets not forget the fact that I interviewed THE Melisses at St. Demetrios Greek American School, and even attended their concert – which blew me away!

Now you might be thinking, wow, there’s so much happening…but just wait till June — there’s so much planned, so brace yourselves.
This week, for Exploring NYC with Eva, I visited the Greek-owned Atheras Spirits — a unique Brooklyn-based micro-distillery unlike anything I’ve featured before.

A wall full of specialty liquors by Atheras Spirits. (Photo: Evelyn Karatzas)

Atheras Spirits is located at 68 34th Street, Building 6, 2nd Floor in Industry City, which I had the opportunity of visiting and even received an exclusive taste test of some of the liqueurs.
The distillery was founded in 2024 by visual artist and visionary hospitality veteran Ektoras Binikos and photographer and designer Simon Jutras, who together are known for crafting unique botanical elixirs sourced from more than 300 wild plants.

Some of their products include unique spirits such as Akhenaten Amaro, Bergamot, Sykophilos (fig leaf liquor) and Shisho-Mastiha, all bottled beautifully with custom-designed labels created by Jutras himself.

Asked what inspired them to open their own distillery, the business partners explained that they drew inspiration from Binikos’ family’s traditional distillation practices, as well as the stunning landscapes of Ikaria, where Binikos is originally from.

Sugar Monk

Prior to opening Atheras Spirits, they opened the popular cocktail bar Sugar Monk in Harlem in 2019, ahead of the pandemic.

Simon Jutras and Ektoras Binikos, the founders of Atheras Spirits. (Photo: Courtesy of Atheras Spirits)

“Nine months into it, we experienced an amazing ascent, we were really very, very busy,” Binikos told TNH.

“Then shortly after, they closed everything in New York, and we had to close Sugar Monk for about four months, so we decided to turn it into a makeshift laboratory.”
When asked about the name ‘Sugar Monk’, the pair explained how it paid homage to the history of Harlem, jazz, and the speakeasies during the Harlem Renaissance, as well as the music of Thelonious Monk, which Binikos especially loves. As a second-generation distiller, Binikos explained that he began developing recipes for liqueurs and amaro, experimenting with different flavors until he crafted the perfect blends.

He then reflected on how his skills and creativity developed from a young age, following in his family’s footsteps.
“My parents were amazing distillers…it was their hobby, and something they loved to do – just experimenting with different things,” Binikos said, explaining that experimentation with local ingredients was always part of family life.

“My father was also a very avid winemaker, and was very serious about his winemaking. He was always experimenting with varieties and always wanted to have local, indigenous grape varieties from Ikaria and he eventually brought to the island some Cabernet Sauvignon and some Nebbiolo and some other varieties.”

The bar at the Bitter Monk. (Photo: Evelyn Karatzas)

The distilling journey

When asked how he decided to get into the world of distilling and mixology, Binikos explained that after arriving in New York at the age of 21 to pursue further study, he initially began working in restaurants to earn extra money.

“I started working as a busboy…and then I got curious about the craft of bartending,” he said.
That curiosity soon became a passion, which inspired him to enroll in bartending school to further develop his skills.

“At first, it was originally just to make some money,” Binikos said. “But then I thought this also has an artistic element, as it’s a very creative craft.”
After completing bartending school, Binikos landed his first bartending role at an Israeli nightclub on Manhattan’s Upper East Side called Cosmico, which was run by the late renowned Greek-Israeli singer Aris San.

After that, he worked Periyali in Manhattan’s Flatiron District. “It was the most famous Greek restaurant in New York City at the time.”
During his Periyali years, Binikos explained that this was when he truly began experimenting with cocktails and developing a name for himself in New York’s hospitality industry.

“I started developing my following and experimenting with cocktails,” he said. “People seemed to respond well to my concoctions.”
With mixology being relatively new at the time, Binikos took on an opportunity to work at the upscale Manhattan restaurant Aureole, where he was given creative freedom behind the bar.

The tasting room at Atheras Spirits distillery.(Photo: Evelyn Karatzas)

“The chef told me, ‘Go into my kitchen, take anything you need from our culinary collection of ingredients, and use it in your cocktails if you wish,’” Binikos shared.
After spending 11 years there, he gained recognition throughout New York City as a bartender and mixologist, winning awards, competing in cocktail competitions, and frequently appearing in the press.

“It was a great run,” he said. “I really made a name for myself in that industry.”

Inspirations behind the Distillery

That led him to partnering with Simon Jutras and establishing Sugar Monk, Atheras Spirits, and Bitter Monk.

Asked about the name behind the business, Binikos explained how it pays tribute to Ikaria, and the island’s mountain range, Atheras.
He noted how he and Jutras have a forager in Ikaria who regularly collects herbs and plants from the mountain before drying and sending them to the U.S.

Binikos explained that he and Jutras travel to Ikaria every summer, where they personally forage ingredients from the mountains, often bringing back sage, bay leaves, and fig leaves.
They currently sell six liquors and two amaris wholesale, available across more than 40 states. Their remaining liquors and bitters are only available in-store at the distillery.
They will also be releasing their own gin and vodka this summer.

The Sugar Monk bar in Harlem is vibrant and buzzing. (Photo: Courtesy of Atheras Spirits)

Bitter Monk

After successfully operating the distillery for two years, as well as Sugar Monk for the last seven years, the business owners also revealed how their newest addition, Bitter Monk, has also been a hit, with visitors often stopping by after shopping in Industry City or after enjoying a tasting at their distillery next door.

Bitter Monk is an intimate and colorful cocktail bar featuring drinks crafted with herbs, spices, roots, fruits, and flowers, with many foraged by Tama Matsuoka Wong, a renowned forager. Another interesting fact is that Bitter Monk exclusively uses brands made in New York.

Overall, Atheras Spirits offered a very unique tasting experience that blended Greek tradition with New York creativity. This was an experience I won’t forget, and I highly encourage you to go and check it out too — Happy taste-testing!

To learn more, visit www.atherasspirits.com.

Atheras Spirits was founded in 2024. (Photo: Evelyn Karatzas)