Tsipouro can be used in cooking depending on acquired taste.
Aniseed tsipouro (equivalent to Ouzo):

  • Can be used in grilled, charcoal or oven baked octopus
  • Any sautéed seafood such as prawns, scallops, calamari can be finished off with aniseed tsipouro;
  • Used in lamb and pork roast, by putting a splash into the water and oil so that the aniseed infuses into the meat as it is cooking;
  • Can also be used in risottos, as well as desserts.

Traditional tsipouro:

  • Can be used in tomato sauces for marinara instead of red or white wine and tomato dipping sauce;
  • Tsipouro can be enjoyed as an aperitif or digestive;
  • Great with mezedakia such as loukanika, kontosouvli, saganaki cheese, toursi, galotiri etc.


  • A diverse as it is sweet, so it can be used in many sweet purees, over ice-cream, as a syrup for poached fruit such as pears, and can even be enjoyed over grilled bananas!

READ MORE: 72-year-old Greek migrant makes the best tsipouro in Australia

Tsipouro Traditional Platinum Drop
30ml traditional tsipouro
15ml lemon juice
15ml sugar syrup
Top with tonic
Serve on ice and garnish with lemon

Tsipouro Aniseed Platinum Drop
30ml aniseed tsipouro
Top with coke

Rakomelo Liquid Gold Diligently Smart
30ml rakomelo
15ml Frangelico

Top with soda water and garnish with orange slice
Rakomelo Liquid Gold Eureka
30ml Rakomelo
15ml Grand Marnier
Serve with ice and garnish with orange slice and cinnamon stick

Rakomelo Liquid Gold Cinnamon Espresso
15ml Rakomelo
30ml coffee liqueur
25ml coffee

Shake on ice and serve in a martini glass

Warm Winter Tsipouro
200ml tsipouro
2 tablespoons white sugar
Teaspoon of pepper
1/4 teaspoon of nutmeg
Bring ingredients to boil on low heat for 8-10 minutes. Drink warm in coffee cup.