FOUNDERS

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, 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. 

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.