Leveling Up The Libations

Doya, known for its modern Aegean dining, is boiling over with lots of good news: it was awarded a Bib Gourmand by Michelin Guide, launched a new cocktail program and appointed a new beverage director.

Let’s start with drinks and Anthony Medina, the mastermind behind the innovative program at the Wynwood restaurant.

“A globally-recognized mixologist, bartender and trainer, Medina spent six months studying the history and mythology of Turkey and Greece with his team, experimenting with various flavor combinations, to develop the fresh menu of spirits,” notes a press release. “The result is a tantalizing selection of offerings that are as photo worthy as they are palate pleasing, made only with the finest, freshest ingredients and a twist of creative mastery.”

All created with food in mind. 

“The new libations are designed to complement Doya’s Chef Erhan Kostepen’s flavorful, authentic fare that is inspired by his childhood in Turkey. Many are instilled with Raki, a popular, sweet Turkish liquor typically flavored with anise and fresh herbs, native to the country,” the press release explains.

The cocktail menu’s four categories: Classics such as the Kraken Martinez, with Old Tom Gin Spring 44, Antica Formula Carpano Vermouth, Maraska Liqueur, aromatic bitters and orange; Signatures including Rosita, featuring Centinela Reposado Tequila, 7 Misterios Mezcal, Aperol, passion fruit, lemon habanero tincture, topped with flowers and served in a red vessel resembling lips; Spritzes such as Doya Spritz and more than one hundred labels of gin.

For more information, visit doyarestaurant.com.