Ektoras Binikos has been a pivotal figure in New York's cocktail scene for the past thirty years. Hailing from the Greek island of Icaria, Binikos initially pursued studies in filmmaking and visual art, an influence that has profoundly shaped his mixology style. He views each cocktail as a canvas, aiming to craft drinks that not only p
Ektoras Binikos has been a pivotal figure in New York's cocktail scene for the past thirty years. Hailing from the Greek island of Icaria, Binikos initially pursued studies in filmmaking and visual art, an influence that has profoundly shaped his mixology style. He views each cocktail as a canvas, aiming to craft drinks that not only please the palate but also evoke emotions and transport drinkers to new experiences.
Constantly seeking to innovate, Binikos rose to the challenge during the pandemic when Sugar Monk had to significantly reduce its operating hours. He developed a range of house-made products, including bitters, Carmelite Water, Eaux de Liqueurs, and Amari, which have since been embraced by bartenders across New York City. His Ahkenaten Amaro was recognized by Bloomberg Pursuits as one of the 16 Best New Spirits of 2021, standing alongside renowned global brands.
Sugar Monk received notable accolades, including being a 2022 Spirited Award regional honoree for Best US Bar Team, a 2020 regional honoree for Best New American Cocktail Bar, and the winner of American Airlines' 2020 Platinum List Awards in the Intimate Bars category.
Before co-founding Sugar Monk with Simon Jutras in 2019, Binikos managed bar programs at esteemed fine-dining establishments such as Aureole, Oceana, and the acclaimed two-Michelin star restaurant Gabriel Kreuther. He also served as the managing partner and head mixologist at the now-closed 2nd Floor on Clinton, an exclusive cocktail bar on Manhattan’s Lower East Side that garnered critical acclaim, including recognition as one of New York’s Best Speakeasy Bars by both Business Insider and Thrillist.
Binikos previously founded Art & Spirit Mixology, a consulting firm dedicated to brand development, cocktail seminars, and crafting bespoke specialty cocktails for corporate and private events. His mission was to elevate mixology to the realm of "liquid art" and concept-driven cocktails. Notably, he designed personalized cocktails for artist Marina Abramovic’s 60th birthday gala at The Guggenheim Museum and for the opening of Sean Kelly Gallery’s new location in Hudson Yards. For this project, he collaborated with Absolut's Art Department, resulting in the creation of The Absolute Kelly cocktail.
The late cocktail writer and pioneer Gary Regan once remarked, “I wish there were more bartenders like him. He’s one of a kind, and we are lucky to witness his genius.” In the revised edition of his book The Joy of Mixology, Regan highlights Binikos and Sugar Monk as prime examples of the "Art Meets the Barroom phenomenon" that has emerged in modern mixology. Regan asserts, “In my opinion, minds like this have had the most impact on our craft, and it’s artists like Binikos who have been chiefly responsible for the diversity in the cocktail revolution we've experienced in recent years.”
Simon Jutras hails from Montreal, Canada, and boasts a multifaceted creative background that spans architecture, interior design, and furniture design for private clients. A professional photographer with a keen eye for both commercial and fine art photography, Jutras operated Simon Jutras Photography for more than 20 years, collaboratin
Simon Jutras hails from Montreal, Canada, and boasts a multifaceted creative background that spans architecture, interior design, and furniture design for private clients. A professional photographer with a keen eye for both commercial and fine art photography, Jutras operated Simon Jutras Photography for more than 20 years, collaborating with notable brands such as Calvin Klein, Nine West, Tod’s, Mark Fisher, Coach, and Guess, among others. His photography has been featured in a variety of books and magazines. Currently, Jutras is co-authoring a fine art photography book with Binikos that explores mixology through the lens of inspiration drawn from renowned artists.
Rima was born in Beirut, Lebanon and is of Palestinian descent. She studied at Parsons School of Design and worked as a fashion model early in her career. Her extensive experience in the hospitality industry includes bartending, front of house roles, and management. She worked for many years for Wolfgang Puck the famous Austrian chef in S
Rima was born in Beirut, Lebanon and is of Palestinian descent. She studied at Parsons School of Design and worked as a fashion model early in her career. Her extensive experience in the hospitality industry includes bartending, front of house roles, and management. She worked for many years for Wolfgang Puck the famous Austrian chef in San Francisco. She relocated about a year ago to New York City from Provincetown, Massachusetts, where she occupied various positions in the hospitality industry. Rima is very proud to have joined the Sugar Monk team.
Krista was raised in the Pacific Northwest and moved to NYC to pursue a bachelor’s degree in art at The City College of New York. Her experience in hospitality spans over ten years in various roles including bartender, server, and manager. Krista has a passion for painting, horticulture and travel and is happy to have joined the Sugar Mo
Krista was raised in the Pacific Northwest and moved to NYC to pursue a bachelor’s degree in art at The City College of New York. Her experience in hospitality spans over ten years in various roles including bartender, server, and manager. Krista has a passion for painting, horticulture and travel and is happy to have joined the Sugar Monk team. We are equally happy for her contribution and tremendous commitment to running the floor at night.
Wyatt was raised in Nashville, TN. He has helped develop cocktail programs for multiple bars in Nashville with a natural focus on whiskey and bourbon. His mixology interests now lie in the development of Amari and implementation of Japanese bartending techniques. Wyatt holds two bachelor's degrees from Middle Tennessee State University an
Wyatt was raised in Nashville, TN. He has helped develop cocktail programs for multiple bars in Nashville with a natural focus on whiskey and bourbon. His mixology interests now lie in the development of Amari and implementation of Japanese bartending techniques. Wyatt holds two bachelor's degrees from Middle Tennessee State University and is finishing his Master of Arts degree in Philosophy & Religion from Rutgers University. He has successfully modeled off and on throughout the years for the likes of Numéro, Carlos Campos, and Diesel. Alongside his interests in mixology and the fashion industry, Wyatt is a passionate literary artist, serious thinker, and has studied under academics like Greg Salyer and Stuart L. Charmé. He is releasing a book of philosophical meditations on the nature of consciousness and apostasy this winter.
Ryan was born in Oklahoma. His vast experience in the hospitality industry includes bartending at The Smith (Lincoln Square), as well as Arts on Site NYC, Inc. (Residency and Retreat). He was also a partner/mixologist at Q Cocks, a weekly delivery cocktail service (2020-2021). He holds a bachelor's degree in fine arts from Oklahoma City U
Ryan was born in Oklahoma. His vast experience in the hospitality industry includes bartending at The Smith (Lincoln Square), as well as Arts on Site NYC, Inc. (Residency and Retreat). He was also a partner/mixologist at Q Cocks, a weekly delivery cocktail service (2020-2021). He holds a bachelor's degree in fine arts from Oklahoma City University.
For the past 2 years he was our Head Bartender. He is now the Head Bartender of our new sibling bar, Bitter Monk in Brooklyn's Industry Cit and works one night a week behind the stick at Sugar Monk. He is also the lab coordinator of our new micro-distillery, Athera Spirits next door to Bitter Monk.
Lee was born and raised in the Bronx, NY. She studied photography at the Mohawk Valley College in UTICA, NY. She was working as a barista and staff trainer at Starbucks where Ektoras met her and invited her to join the team at Sugar Monk. She started working as a kitchen chef and a bar assistant. She developed a great interest in learn
Lee was born and raised in the Bronx, NY. She studied photography at the Mohawk Valley College in UTICA, NY. She was working as a barista and staff trainer at Starbucks where Ektoras met her and invited her to join the team at Sugar Monk. She started working as a kitchen chef and a bar assistant. She developed a great interest in learning the craft of cocktail making and aspired her to eventually become a bartender. Lee has become very fast one of our valuable family members showing passion for hospitality and proving complete dedication to the team and our establishment. On her free time, she likes to work out and going around town with friends, discovering new bars and restaurants.
Jonathan Rud was born and raised in Savannah, Georgia. He developed a passionate interest in music at a young age, enrolling in piano and clarinet lessons by his middle school years. He attended Georgia Southern University pursuing a degree in Clarinet Performance. During his time at university, he began working in hospitality. In Septe
Jonathan Rud was born and raised in Savannah, Georgia. He developed a passionate interest in music at a young age, enrolling in piano and clarinet lessons by his middle school years. He attended Georgia Southern University pursuing a degree in Clarinet Performance. During his time at university, he began working in hospitality. In September of 2023, he moved to NYC to continue in that field and gather more skills in mixology and fine dining. In his free time, if he isn’t exploring the city, he can be found at home with his dog, Banana Bread, and cat, Waffles.
Dante was born in Mexico. He studied Video Arts and Technology at the Manhattan Community College and received an associate's degree. He worked in some notable NYC bars such as Milady's and Paradise Lost as a barback and Bar Prep and at Sip& Guzzle as a runner and a server. He is currently working at both Sugar Monk and our sister bar Bitter Monk in Brooklyn.
Originally from St. Louis, MO, Brooke spent the past ten years in Los Angeles, CA, pursuing a career as a professional dancer and artist, in addition to bartending and serving in various establishments. During her time in Los Angeles, she was blessed to have both taught and danced in many shows and choreographed music videos. Also, an
Originally from St. Louis, MO, Brooke spent the past ten years in Los Angeles, CA, pursuing a career as a professional dancer and artist, in addition to bartending and serving in various establishments. During her time in Los Angeles, she was blessed to have both taught and danced in many shows and choreographed music videos. Also, an entrepreneur, she owned and operated Ritch Magic, a small business that focused on holistic self-care and specialized in handmade crystal jewelry, body oils, fragrances, and soy wax meditation candles. Brooke recently moved to NYC to further advance her career in dance, choreography and holistic health.
Tama Matsuoka Wong is a forager, weed eater, meadow doctor, lawyer and mother of three. She is the author of the backyard field guide and cookbook Foraged Flavor (Clarkson Potter June 2012), nominated for a James Beard award in 2013. After more than twenty-five years as a financial-services lawyer, she launched Meadows and More to conne
Tama Matsuoka Wong is a forager, weed eater, meadow doctor, lawyer and mother of three. She is the author of the backyard field guide and cookbook Foraged Flavor (Clarkson Potter June 2012), nominated for a James Beard award in 2013. After more than twenty-five years as a financial-services lawyer, she launched Meadows and More to connect experts in the fields of meadow restoration, botany, and wildlife with people in the community. For the past three years Tama has supplied Sugar Monk with wild plants, roots, fruits, and flowers, ingredients that are often overlooked as inedible, yet full of flavors that connect us to the natural world. We utilize many of these wild ingredients in our cocktail program in the form of aromatic bitters, tinctures, infusions and syrups while others are important ingredients for our Amari and house made liqueurs. She is also the official forager for Restaurant Daniel, the pillar of haute gastronomy in Manhattan's Upper East Side. She also works with organizations including the Audubon Society and Slow Food USA. In 2007, she was named Steward of the Year by the New Jersey Forest Service.
Sugar Monk’s talented team is a vibrant tapestry of diversity, encompassing a wide range of ages, races, ethnicities, and sexual orientations. Hailing from various parts of the globe, they share a close-knit bond that fosters mutual respect and collaboration in every facet of their work. This strong sense of camaraderie fuels their passion and commitment to delivering exceptional offerings and warm hospitality to their guests. Each member, from the Head Bartender to the Bartenders, Junior Bartenders, and Assistant Bartenders, as well as servers, chefs, and icemakers, plays a vital role in what makes Sugar Monk truly unique.
Copyright © 2023 SugarMonk - All Rights Reserved.
Powered by GoDaddy Website Builder
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.