Greek Drinks

Greek drinks include liqueurs, gin, vodka, brandy and raki, ie. types of drinks also prepared in many other parts of the world. These, however, incorporate characteristics of Greek nature, due to the raw materials used in their production. Thus, they become unique, worth a try.

It would be ideal to start with something found nowhere else. A mastic or dictamnus liqueur would be a great start. The same goes for Metaxa, the Greek spirit belonging in a category by itself.

Raki, which is practically synonymous to tsipouro, is an excellent accompaniment to fruit salads, seafood dishes and charcuterie. The fruity and herbal liqueurs of the Greek nature work better as desserts than as food accompaniments. As for Greek gins, they go great with a plateau of local cheese, roe, smoked fish, but also with more “daring” dishes, such as lamb with rosemary or sardines with oregano.

If it's vodka or gin, don't skip the ice. If it is raki, it is advisable to keep it in the refrigerator (or even in the freezer) before consumption. Any mastic liqueur should be served cold, in a shot glass. On the other hand, any type of Metaxa requires a special cognac glass and is consumed at room temperature or slightly lower.

South of Heaven, apart from being an excellent Slayer album and eponymous song, is also an excellent cocktail. It consists of mastic liqueur, white (sweet) vermouth and Fernet-Branca, in a ratio of 4:2:1, as well as a few drops of celery-flavored bitters. Of different style is the Negroski, a variant of the Negroni, with vodka, red vermouth and a few drops of bitters. For its preparation, apart from the local Kastra Elion vodka, the magnificent Otto's Athens Vermouth can also be used.