Tsipouro, ouzo and rakomelo are Greek traditional drinks.
One of the most common discussions among a group heading to a taverna is whether they prefer tsipouro or ouzo.
Both of these spirits are traditional Greek drinks with a long history and distinct flavors that pair well with appetizers and bring friends together at the table.
Greek traditional drinks and their history
Tsipouro was first made in the 14th century by monks on Mount Athos. From there, it quickly became well-known, loved, and began being produced in every region of Greece, including Epirus, Macedonia, Thessaly, the Aegean islands, and Crete, where it is called tsikoudia or raki.
Ouzo, on the other hand, originates from Lesvos, where it became famous in the 19th century. Since then, it has been the most renowned Greek drink worldwide.
Both are PDO (Protected Designation of Origin) products, which means they are made in specific regions and in a very particular way.
How they are made?
Tsipouro (and tsikoudia):
After wine production, the grape residues (pomace) are reused. They are distilled in special copper stills, resulting in a pure drink with 38-45% alcohol by volume.
In some regions, such as Thessaly, a second distillation is performed, and anise or other aromatic ingredients are added.
Ouzo:
It is made from pure alcohol (96%) of agricultural origin, such as grapes, grains, etc. This alcohol is mixed with water, anise, fennel, mastic, and other secret ingredients and distilled. The result is a beverage with an alcohol content of 38-40%.
How they got their names?
The word “tsipouro” comes from the ancient Greek word “tsipos,” which refers to the remains or leftovers of grapes after wine production.
The word “tsikouda” from which the Cretan “tsikoudia” derives, means the same.
As for the word “raki”, it originates from the Turkish “raki,” which, in turn, comes from the Arabic “arak.”
The etymology of the word “ouzo” is more interesting.
In the 19th century, boxes exported from Greece containing high-quality products, such as silk, were labeled with the phrase “uso Massalia”
(for use in Marseille – a destination for the finest goods).
When a well-known merchant of the time tried the aromatic drink, he loved it so much that, to express its quality,
he said, “This is ‘ouzo Massalias’!” Since then, the drink has been called ouzo.
What to pair them with?
Tsipouro (and, of course, Cretan tsikoudia) pairs well with cheeses, olives, meats, or pies. If it contains anise, it goes with everything.
Ouzo pairs well with seafood, such as sardines, anchovies, and octopus. When mixed with a bit of water or ice, it turns white and is easier to drink.
What about rakomelo?
Another beloved drink is rakomelo. Rakomelo is tsipouro or tsikoudia mixed with a bit of honey, flavored with clove and cinnamon, and usually served warm.
It is perfect for cold weather but also suits those who cannot handle the taste of pure alcohol and prefer something sweet.
Many restaurants serve it as a dessert or even as an appetizer!
In any case, whether we choose tsipouro, tsikoudia, ouzo or rakomelo, they are all part of Greek tradition.
Let’s enjoy them with good company and delicious appetizers!
Cheers!
Question; Do you rather prefer wine? Then Greece has also an amazing selection of local quality wines.
Click here and read more about Greek wine, while learning some Greek basic grammar 🙂
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PS. Do not forget to also read this article in Greek and listen to the Greek audio, to improve your listening skills.
On top of that, you will find a useful Greek vocabulary list, and grammar exercises to practice your verbs!
Click here
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