Mediterranean Restaurant Doya in Miami Unveils New Cocktail Menu
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Wynwood hotspot Doya, the acclaimed modern Aegean restaurant known for its authentic Greek and Turkish fare, debuts a new cocktail menu inspired by the flavors and stories of the Mediterranean. Created by Doya’s award-winning Beverage Director Anthony Medina and his team, each innovative libation takes diners on a journey. Thoughtfully crafted to complement Executive Chef Erhan Kostepen’s exceptional culinary offerings, the extensive new offerings reflect the eatery’s commitment to delivering an imaginative, unparalleled dining experience.
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 beverages. 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.
“Our aim was to present guests with a cocktail menu that captures the essence of the Aegean and invites guests to embark on a gastronomic adventure,” said Medina. “Each sip is a tribute to this spectacular region’s vibrant culture and diverse flavors, an ode to the sun-soaked shores and the rich tapestry of its culinary heritage.”
Bolstered by an extensive gin collection of 226 labels, one of the largest in the country, many of the new creations are built on a base of the botanical spirit. Highlights include the Veria Spritz, made with Nordes Gin, Bonanto Aperitivo and London Essence White Peach & Jasmine soda; Modena & Tonic, made with Tulchan Gin, Seventeen Tonic, lavender bitters and balsamic & lavender syrup; and the Doya Gimlet with dill-infused Canaima Gin and Grapefruit Cordial paired with Carpano Dry Vermouth.
Diners will delight in the Turkish Coffee & Tonic, made with Engine Gin, Turkish coffee, tonic water and lemon oils. Inspired by rituals of Turkish coffee making — a symbol of hospitality and friendship — this flavorful concoction combines coffee notes with citrus elements.
Inspired by the Turkish city of Siirt, renowned for its pistachios, the rich Siirt Delight is made with Bar Hills Gin, Lo-Fi Dry Vermouth, Bas Bas Liquor, Pistachio Orgeat, lime cordial, rose water and cranberries. A nod to the vibrant Turkish city that was once that capital of the Ottoman Empire, the Bursa features Herradura Tequila Blanco, Contraluz Mezcal, lime juice, agave syrup, and ginger & turmeric.
Also quintessentially Aegean are the Karfas Martini and the Chios Collins, botanical and refreshing drinks that use Axia Mastiha, a spirit distilled from the resin of mastic trees grown on the Greek island of Chios. Named for one of the top beaches and tourist destinations on the island, the Karfas Martini combines Armonico Gin, Stoli Elit Vodka, Axia Mastiha, Carlo Alberto White Vermouth, lime cordial, green apple and lemon bitters. Meanwhile the Chios Collins is a riff on the classic Tom Collins made with Bombay Premier Cru, St. Germain, Axia Mastiha, Fernet Branca Menta, cucumber juice, orgeat syrup and lime juice.
“We are all about showcasing our creativity and inviting our guests to discover the unique flavors and stories of the Aegean,” said Executive Chef Erhan Kostepen. “With that in mind, we decided to expand the storytelling approach that we’ve always taken to our mezes and extend it to our beverage program, and the result is a thoughtful, inspired collection of cocktails that further enrich the experience.”
Medina has over two decades of experience at lauded New York establishments, including Republica Rooftop, Bathtub Gin Speakeasy Cocktail Bar, Wahi Oyster Bar, and Domaine Select Spirit, among many others. He has traveled the globe to hone his craft and taught and attended master classes abroad, including in London, Bulgaria, Spain, Colombia, Brazil, Chile and Peru. With multiple championships under his belt, Medina has competed against some of the world’s greatest mixologists in Europe and Latin America.
A proud Michelin Guide ‘Bib Gourmand’ recipient for two consecutive years, Doya brings to Miami the true essence of a modern Aegean Meze & Bar, embodying the food, lifestyle and experiences of Greece and Turkey. The concept is a love letter to the Mediterranean region where Kostepen grew up and began his culinary journey at a young age. Utilizing his signature wood-fire and open flame grilling techniques, Doya’s meze-style menu offers a vast variety of dozens of sharable dishes, both hot and cold, made with fresh and seasonal ingredients. Don’t miss crowd-pleasing favorites like the best-selling chopped spiced lamb ‘adana kebap;’ roasted cauliflower served with tahini and paprika sauce and topped with pomegranate seeds; muhammara made with roasted red pepper and walnuts; manti beef dumplings; and delightful desserts like white chocolate yogurt mousse served with thyme ice cream, fresh citrus salad and cassis foam; pistachio baklava and homemade ice cream.
Doya opened its doors under the ownership of Executive Chef Partner Erhan Kostepen, Managing Partner Jerry Böck and Rob van den Blink, an investor, in 2021. Doya is open seven days a week for lunch and dinner, from noon until midnight. Brunch is available on Sundays from noon until 4 p.m. For reservations, please call 305.501.2848 or visit doyarestaurant.com.
