1. Aniseed
Greece’s most famous distilled drink has its roots in the production of tsipouro which dates back to a monk distillers on Mount Athos. Ouzo came into being when tsipouro was combined with anise Nikolaos Katsaros founded the first large ouzo distillery at Tyrnavos in 1856. Modern ouzo is distilled with a neutral alcohol which is diluted with water and flavoured according to the maker’s own recipe with combinations of aniseed and herbs and spices, such as fennel seeds, coriander, cardamom, nutmeg, cinnamon, ginger, or angelica. The choice and the blend of herbs determines the final taste of the drink.
Ouzo was labelled an exclusively Greek product in 2006. The EU recognises the drink along with tsipouro and tsikoudia as Protected Designation of Origin products of Greece and Cyprus.
2. Apples
Pella in Central Macedonia is famous for its green apples for which it holds an annual festival. One of the by-products is its apple liqueur – the apples slices are preserved in a jar filled with vodka, brandy as well as cinnamon and cloves for over a. White syrup is then added to the resultant mixture and made ready for service.. p331)
3. Pistachios
Aegina is famous for its Pistachio nut. The nut is the inspiration for a number of delicacies including pistachio oils, pastes and its famous pate made with pureed potato mixed with salt, pepper oregano, lemon juice, garlic and olive oil. The mixture is combined with roasted ground pistachios. But the island produces a pistachio-based liqueur which sells as Liqueur Pistachio.
4. Honey
Rakomelo is Greece’s answer to mulled wines. An aromatic drink made from raki and honey stirred in cinnamon sticks and cloves, it is ideal for the winter cold. Crete claims credit for creating it a drink that is also produced in parts of mainland Greece, the Aegean and Crete. Rakomelo: the regional drink of Central Macedonia around Thessaloniki and area that holds an annual honey and bee product festival in October.
The drink can be prepared at home by carefully heating a briki with raki, some honey and cloves. It is important not to allow it to boil over. Add more honey to the mix if you have sore throat – it is very soothing.
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5. Chestnuts
Late autumn is chestnut time in mainland Greece and while there are an infinite number of chestnut inspired dishes both sweet and savoury (including a mushroom stifado with chestnuts) and kastanato sweet made with eggs, boiled chestnuts, sugar, breadcrumbs, vanilla and brandy, there is also another by-product of the nut, a chestnut liqueur. Brettos Plaka is one of the commercial producers of the chestnut liqueurs.
6. Pomegranates
In Ermioni at this time of the year there is usually a festival to celebrate the fruit it is famous for – the pomegranate. For those who want something a little stronger than pomegranate juice, local distillers have devised a Pomegranate liqueur. The Christodoulou family use pomegranates from Thessaly and Macedonia for their “ruby” drink.
7. Oranges
From Lefkatha comes an orange-flavoured liqueur that is flavoured with cinnamon and other spices. It is a special digestive liqueur which is used in cooking and for flavouring some pastries. The spirits are produced in the old traditional way, in oak barrels, which guarantees their excellent quality. It is commercially sold as Liqueur Rosolii.
8.Figs
Koukouzina is traditional Cretan drink that is distilled grapes and figs. It is made on the island’s local distilleries, the Kanazari using recipes that have been handed down the generations. The alcohol content is around 43%. In Chios, they make Souma which is derived from sun-dried figs that are collected at the end of August and ferment in large barrels in water and yeast. Souma is made in home distilleries takes place around this time of the year and is a process that will last until mid-December
9.Mulberries
Black mulberries are the inspiration behind Crete’s potent Mournoraki spirit. It is made in small quantities to be used within the family. It is more expensive than other Cretan drinks and is also used as a health remedy.
10. Mushrooms
In Grevena, Western Macedonia, they usually hold the Panhellenic Mushroom Festival in autumn. The region is famous not only for its king bolete mushrooms but also for its truffles. No surprise then that the regional drink of choice is mushroom liqueur selling as Wild mushroom liqueur of Cantharellus.
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