Ektoras Binikos has been at the forefront of New York’s cocktail culture for three decades. Originally from the Greek island of Icaria, Binikos studied filmmaking and visual arts. His approach to mixology is deeply informed by his role as a fine artist whereby he strives to make each cocktail a work of art, imbued with the potential to
Ektoras Binikos has been at the forefront of New York’s cocktail culture for three decades. Originally from the Greek island of Icaria, Binikos studied filmmaking and visual arts. His approach to mixology is deeply informed by his role as a fine artist whereby he strives to make each cocktail a work of art, imbued with the potential to transport to new places and evoke an emotional response.
Forever pushing the boundaries of innovation, during the pandemic when Sugar Monk was forced to severely limit its hours of operation, Binikos created several lines of Sugar Monk house-made products including bitters, Carmelite Water, Eaux de Liqueurs, and Amari. Bartenders throughout New York City utilize his various bitters and Carmelite Water in their cocktail programs and Bloomberg Pursuits named the Ahkenaten Amaro one of the 16 Best New Spirits of 2021 alongside major global brands.
Prior to opening Sugar Monk in 2019, with co-founder/partner Simon Jutras, Binikos managed the bar programs at numerous fine-dining establishments in New York City including Aureole, Oceana and the two-Michelin star restaurant, Gabriel Kreuther. He was also the managing partner and head mixologist of the now-closed 2nd Floor on Clinton, an exclusive cocktail bar on Manhattan’s Lower East Side, that received critical acclaim, including being named one of New York’s Best Speakeasy Bars by Business Insider and Thrillist New York.
He was the founder/owner of Art & Spirit Mixology, a consulting company that focused on brand development, cocktail seminars and custom-designed specialty cocktails for corporate & private events. The focus was to push the boundaries of mixology towards the ideas of “liquid art” and concept mixology. He introduced the notion of creating cocktails after artists (living or dead) for various art institutions. Specifically, he developed personalized cocktails for artist Marina Abramovic’s 60th birthday celebration gala at The Guggenheim Museum and for the inauguration of Sean Kelly Gallery’s new space in Hudson Yards. For that project he collaborated with the Art Department of Absolut; the resulting cocktail, called The Absolute Kelly.
“I wish there were more bartenders like him,” noted the late writer and cocktail pioneer Gary Regan. “He’s one of a kind, we are lucky to witness his genius.” In his revised and updated edition of The Joy of Mixology, Regan references Binikos and Sugar Monk as a prime example of the “Art Meets the Barroom phenomenon” taking place in mixology. “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 have witnessed in recent years.”
Simon Jutras was born in Montreal, Canada. He has a diverse creative background including architecture, interior design and furniture design for private clients. Also, a professional photographer, with a focus on both commercial work and fine art, Jutras ran Simon Jutras Photography for over 20 years with clients including Calvin Klein, N
Simon Jutras was born in Montreal, Canada. He has a diverse creative background including architecture, interior design and furniture design for private clients. Also, a professional photographer, with a focus on both commercial work and fine art, Jutras ran Simon Jutras Photography for over 20 years with clients including Calvin Klein, Nine West, Tod’s, Mark Fisher, Coach, and Guess, among others. His work has been published in numerous books and magazines. Jutras is currently working on a book of fine art photography with Binikos that centers on mixology inspired by world-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.
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.
Born in Chicago, raised in Houston, and seasoned in the kitchens of Columbia, SC, Caesar Stovall, a former US Army Medical Sergeant, cultivated his healing skills at Ft Sam Houston, incorporating herb and plant medicine during his oversea service in Afghanistan.
He transitioned to a successful international modeling career in NYC for t
Born in Chicago, raised in Houston, and seasoned in the kitchens of Columbia, SC, Caesar Stovall, a former US Army Medical Sergeant, cultivated his healing skills at Ft Sam Houston, incorporating herb and plant medicine during his oversea service in Afghanistan.
He transitioned to a successful international modeling career in NYC for the likes of Tom Ford and Givenchy, among others.
He soon discovered his true passion for mixology and hospitality. Today, Caesar thrives as a mixologist and tasting specialist. He has been collaborating with prestigious spirits brands like Moet-Hennessy, William H Grant and Sons, and Barbancourt.
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.
Kostas was born in Thessaloniki, Greece. He studied economics at the Aristotle University of Thessaloniki and bartending at the prestigious Bartending Institute of Thessaloniki, where sustainability is a big part of their curriculum. For the past 6 years, he worked at some of Greece's best cocktail bars and participated at the Athens Bar
Kostas was born in Thessaloniki, Greece. He studied economics at the Aristotle University of Thessaloniki and bartending at the prestigious Bartending Institute of Thessaloniki, where sustainability is a big part of their curriculum. For the past 6 years, he worked at some of Greece's best cocktail bars and participated at the Athens Bar Show for 3 years representing some major brands, including, Martin Miller's Gin and Amaro Montenegro.
Kiara “Kiki” is a Latina native New Yorker, born and raised in The Bronx by way of Puerto Rico. She started bartending 6 years ago after leaving a 10-year career in the luxury fashion industry, where she was a store manager for brands such as Kate Spade and styled multiple shows for New York Fashion Week. She slowly transitioned into ho
Kiara “Kiki” is a Latina native New Yorker, born and raised in The Bronx by way of Puerto Rico. She started bartending 6 years ago after leaving a 10-year career in the luxury fashion industry, where she was a store manager for brands such as Kate Spade and styled multiple shows for New York Fashion Week. She slowly transitioned into hospitality industry where she fell in love with the craft of mixology. She takes pride in creating cocktails She’s worked from the bottom of the bar to eventually become a bartender —She feels immensely proud to be behind the sticks at both Sugar Monk and Bitter Monk.
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 Universit
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.
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 incredibly diverse (age, race, ethnicity and sexual orientation/identification) and is hailed from around the world. A close family, their mutual respect translates to every aspect of what they do, showing an extreme passion and desire to provide their guests the highest quality of offerings and warm hospitality. Every role, from Head Bartender, Bartender, Junior Bartender and Assistant Bartender to the servers, chefs and icemaker, contributes to what makes Sugar Monk so unique.
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