Greek liqueurs

greek liqueur
Photo By Yolenis
Traditional Greek liqueurs (λικέρ) are sweet spirit drinks made of Greek fruits, seeds, nuts, vegetable and flowers. Usually they are served in a small glass after a meal. Homemade liqueurs are kept in beautifully designed and vintage-style bottles. The tradition has passed on from generation to generation and nowadays you can still have homemade, premium quality liqueurs, everywhere in Greece. They are also sold online. In this article we present just a small example of these tasteful and aromatic drinks. The list is endless.
Photo By Oinoxoos.net
Our favorite and most classic Greek liqueur is Vissino (λικέρ βύσσινο) a sour cherry liqueur. The sourness of sour cherries is combined with alcohol and a few spices resulting into a drink with a dark ruby colour, an intoxicating aroma and full bodied flavour. 
Photo By magniaregreco

Mastic liqueur, named Mastiha (λικέρ μαστίχα) is a unique liqueur made of the resin of the mastic trees of Chios island.  Mastiha liqueur is traditionally served chilled as a digestive drink, after each meal. Another excellent way to enjoy it, is to pour it in a tall glass with crushed ice or as an ingredient in Greek-style cocktails.

  Read more...

Avgotaraho – Gourmet Greek bottarga

trikalinos_products_bottarga_main
Photo By Trikalinos
Avgotaraho (αβγοτάραχο), Greek bottarga, is a delicacy of cured Grey Mullet Roe. Natural without preservatives, with high nutritional value and a pleasant long-lasting aftertaste. It has been considered a delicacy since the era of the Pharaohs and it was an important element in the Ancient Greek diet. Its value was also known in Byzantine times, while nowadays it occupies a prominent place among gourmet products. It constitutes a rich source of omega-3 fatty acids, which reinforce body health by acting positively on the cardiovascular system and by strengthening the immune system. (text source: Trikalinos official website)
Photo By mylittlegreekfoodbook

On the islands and coastal regions of Greece, salted preserves, in other words fish preserved in salt, are an essential part of the local culinary landscape.In the past, when refrigerators had not been invented yet, each family salted fish mostly during the summer to be consumed during the winter months, when fishing was difficult.
Accompanied by a glass of tsipouro, salted preserves are a simple, but original delight to our taste buds.

The dehydrated eggs of the female grey mullet constitute the raw material for the production of “Trikalinos” fish roe. It is slightly salted, molded into pencil-sized sticks and surrounded with natural bees wax for the natural preservation of the product without chemical preservatives and additives. Fish roe was an important element of the diet of Ancient Greeks and has been considered a delicacy since the Pharaoh era in Egypt. “Trikalinos” fish roe stands out for its amber colour, soft texture, its fine, complex flavour which reminds us of the sea, and its long aftertaste. At the same time, it is a rich source of omega-3 and omega-6 fatty acids, which strengthen the body’s natural defence and health. To enjoy the fish roe, cut it in thin slices, remove the wax and serve on warm toasted bread with soft goat’s cheese, a few drops of lemon and some dill. Combine it with a Greek distillate!  (text source: Yolenis official website) Read more...

The Greek sweet red wine | Mavrodaphne

ingredient192_mavrodafni red wine
Photo By Yiannis Loucacos
Mavrodaphne (μαυροδάφνη), a Greek sweet red wine. There is a great variety of Greek wines. But if you are a wine lover and have got a sweet tooth, then you will definitely love this red wine, high quality Mavrodaphne. Mavrodaphne is a rich and sweet Greek red wine that is served cold after a meal. So make sure you put it in the fridge when you start cooking your meal. It is blue cheese’s best friend. Sip it slowly to enjoy the after-meal time and feel its dense aromas and flavours of chocolate, caramel, coffee and raisins. Some people prefer it at room temperature as a liqueur, served with dark chocolate and nuts. 
Photo By Wall Street Journal

The Mavrodaphne wine tastes just like the Portuguese port. The hot Greek summer sun loads the grapes with sugars thus producing a really sweet wine. It is produced in the Achaea region, Northern Peloponnese.

Other food pairings of this wine are platters with fruits, mature yellow cheeses, puddings and fruit tarts. Read more...