My Big Fat Greek Cocktail

INCLUDE_VIRTUAL /time/europe/s_tga/include/tga_tout.htm] One of the coolest drinks in Athens this summer is the ouzo frappé, created by New York chef Jim Botsacos. Pour a shot of ouzo and a few drops of coffee liqueur (Botsacos uses Tia Maria) into a shaker. Add half a teaspoon of instant coffee, some whole milk (or cream) and ice. Shake vigorously, strain into a martini glass, top with sprinkles of coffee and brown sugar, and enjoy. Botsacos, a Greek-Italian-American who will be in Athens for the Games to serve up Olympic meals at the Hotel Grande Bretagne on Constitution Square, also created the ouzotini, an aperitif combining ouzo with lime juice, vodka and peach schnapps. "The objective," he says, "is to break the perception that ouzo, like grappa, is a stand-alone drink."