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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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Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
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  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
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  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
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  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
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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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