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Getting to know the different Greek spirits

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blopez34

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I am learning about Greek spirits as my next quest to understanding Greek culture and cuisine. Of course, I know about ouzo. I went out to eat the other day and they brought over a different spirit I hadn't tried "on the house" - they called it masticha. Here are the spirits I now know about:

- Ouzo - Tastes like anise - I like it!
- Masticha - Made from mastic resin. I also loved it - it was sweet and delicate - tasted a little like evergreen but not too overpowering.
- Metaxa - Greek brandy, I've had it before but not my cup of tea. Not a huge fan of brandy
- Raki - I have Cretan friends so... I drink this with them. It's strong but pleasant, and it seems to go well

What did I miss? I am sure I missed something!
 
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tsipouro.. it's like ouzo, but stronger.

Random fact- the anise in tsipouro and ouzo is an additive. Many Greeks prefer to drink the two without anise.
 
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ellinasgolfer0320 said:
tsipouro.. it's like ouzo, but stronger.

Random fact- the anise in tsipouro and ouzo is an additive. Many Greeks prefer to drink the two without anise.
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Oh! I didn't know they were a little different - they taste similar to me. I thought the two words were synonymous. I also had no idea the anise was addictive! Fascinating.

I went somewhere - I forget where it was - and I had this delicious - was it kumquat liqueur? I can't remember the name or where in Greece I was - but whatever that is I recommend it lol. Was it Corfu?
 
Yes, kumquat is a product of Corfu. Another red wine sweet enough to be served as a liqueur is Mauvrodaphne. There is also a great white muscat grape dessert wine from Samos; Samos Vin Doux.
 
Souma is the Rhodian version. I bought a bottle from a roadside stall and it was crazy stuff. I ended up cooking it with roast plums to burn off some of the alcohol.
 
Laura48 said:
Souma is the Rhodian version. I bought a bottle from a roadside stall and it was crazy stuff. I ended up cooking it with roast plums to burn off some of the alcohol.
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Wow - I’ve never heard of Souma, but admittedly have only been to Rhodes twice. Was it a home brew? The Samos Vin Doux is very sweet, soft and smooth….like the best Sicilian Marsala. It’s great that the OP wants to explore Greece via their special products.
 
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Deborah said:
Wow - I’ve never heard of Souma, but admittedly have only been to Rhodes twice. Was it a home brew? The Samos Vin Doux is very sweet, soft and smooth….like the best Sicilian Marsala. It’s great that the OP wants to explore Greece via their special products.
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The one I bought might well have been home brew, but his road side stand was In the most amazing spot, high up with incredible views, I just fell for the magic of the moment 😆
I’ll look out for the Samos, I like a sweet wine with my desserts. Or any other time for that matter.
 
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I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

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  3. Assemble the Bougatsa:
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    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
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