Greek cuisine offers a diverse array of delightful aperitifs and liquors, each boasting its own distinctive flavors and historical roots. Whether you’re craving something sweet or savory, robust or mellow, Greek aperitifs and liquor cater to every palate. Here, we introduce some of the most renowned ones, along with insights into each:
Ouzo: Ouzo stands as the most iconic Greek liqueur, and for good reason. This transparent, anise-flavored elixir is typically enjoyed over ice and diluted with water, resulting in a milky white appearance. It’s commonly paired with meze dishes like seafood, feta cheese, and olives. Ouzo’s recipe blends anise, fennel, coriander, and a medley of herbs and spices, imparting a uniquely sweet and spicy profile.
Tsipouro: Tsipouro, a robust, clear brandy, is crafted from distilled grape pomace—essentially, the leftover grape skins, seeds, and stems from winemaking. Traditionally savored as a post-meal digestif, it also serves as an excellent aperitif alongside meze. This potent spirit hails predominantly from the Thessaly and Macedonia regions in northern Greece, boasting an alcohol content ranging from 35% to 45%.
Raki (Tsikoudia): Raki, also known as Tsikoudia, is a clear brandy fashioned similarly to Tsipouro, distilled from grape pomace. Predominantly produced in Crete and other Greek regions, it is often served as an aperitif or a post-meal digestive, enhancing the meze experience. Raki’s strength typically hovers around 40%, and it boasts a smooth and fruity flavor.
Metaxa: Metaxa, a Greek brandy of international acclaim, is meticulously crafted from a blend of wine distillates, aged muscat wines, and a guarded mixture of botanicals. It’s usually enjoyed as a digestif but can also be relished as an aperitif poured over ice. Metaxa’s taste profile is velvety and sweet, enriched with hints of vanilla, honey, and dried fruits. This exquisite brandy originates from the island of Samos and boasts a heritage spanning over 130 years.
Mastiha: Mastiha liquor is a product of the resin derived from the mastiha tree, indigenous to the Greek island of Chios. The resin is dissolved in alcohol and blended with sugar, resulting in a sweet and aromatic liqueur often served as an aperitif or digestive. Mastiha’s flavor is uniquely sweet and refreshing, characterized by notes of pine, citrus, and herbal undertones.
Tentura: Tentura is a spiced liqueur popular in Greece’s Peloponnese region. Comprising a blend of cinnamon, cloves, nutmeg, and various spices, along with sugar and alcohol, Tentura boasts a sweet and spicy profile with hints of vanilla and caramel. It is typically served as a digestif or paired with desserts.
These selections represent just a glimpse into the rich tapestry of Greek aperitifs and liqueur , each offering a distinct taste and cultural experience. Whether you’re eager to savor traditional Greek meze or embark on a journey of new flavors, these libations serve as an excellent starting point. Cheers to the delights of Greek gastronomy!
