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Cool ideas for Greek Easter cocktails?

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greek_ggirl

greek_ggirl

Active member
Hey everyone, I'm a huge cocktail drinker (as you can see in this pic lol). While everyone is gonna be drinking beers this Easter, I want to enjoy a refreshing cocktail. Can anyone recommend a good cocktail pairing for meat and lamb?

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I know you like cocktails, but I am very traditional for Easter and would go with the Greek white wine Retsina!

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Ouzo lemonade is so good! Just squeeze fresh lemons, add a bit of simple syrup, and your favourite ouzo! We all know that ouzo goes super well with heavier meats :) cheers!
 
dubai_suzie said:
Ouzo lemonade is so good! Just squeeze fresh lemons, add a bit of simple syrup, and your favourite ouzo! We all know that ouzo goes super well with heavier meats :) cheers!
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I would add a splash of Sprite or some kind of lemon lime soda
 
Try OUZO SPECIAL created in Cyprus and adapted by myself:
Per glass - crushed or whole ice cubes/ 2-4 cl ouzo/ 1 cl Cassis (or Grenadine)/ fill up with preferably with bitter lemon (or sprite) / decorate with a cocktail cherry and mint or basil leaf (optional: also an apple slice).
 
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Maro said:
Try OUZO SPECIAL created in Cyprus and adapted by myself:
Per glass - crushed or whole ice cubes/ 2-4 cl ouzo/ 1 cl Cassis (or Grenadine)/ fill up with preferably with bitter lemon (or sprite) / decorate with a cocktail cherry and mint or basil leaf (optional: also an apple slice).
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Sign me up! Anything with grenadine is so good, thanks for posting this recipe!
 
I am all about Raki or Ouzo with lamb, but the cocktails mentioned above see delicious! I also like a refreshing ouzo spritzer: 1 shot of ouzo, juice of half a lemon, 5-6 fresh mint leaves, ice in the glass, top it off with soda water or lemon soda depending on the level of sweetness you want. The lemon and anise complement each other well, and the fizz and ice make it extra refreshing.
 
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I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

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