Greek spirits names. Greek vodka ouzo - a local anise drink

We associate Greece with a wine-making country. But the product of the vine is not only light alcoholic drinks. Since humanity invented the alembic, crayfish have appeared. Many consider this type of distillate to be the national Turkish drink. But this is not the case. In fact, in the Ottoman Empire, alcohol, especially strong, was allowed to be consumed only by giaours - not Muslims. But there are drinkers everywhere, and therefore Greek vodka came to the court of the conquerors. The name began to sound like "raki". And in Azerbaijan they began to make their own analogue - arak. The Slavs also got acquainted with this vodka. Balkan brandy is also the younger sister of Greek vodka. What other species exist in Hellas? Our article will be devoted to this issue. We will tell you not only about raki, but also such interesting drinks as ouzo, mastic, tsipuro and others.

Poverty is not a vice, but an impetus to invention

Unlike northern countries, where distillates were originally made from grains, Greek vodka is a by-product of winemaking. When the berries were pressed and the precious wort was obtained, the pomace remained. What to do with the cake? Usually it was thrown into the vineyards, and the rotting pomace became fertilizer for the vines. But if a person is poor, he will not just throw something away. Sugar and water were added to the cake and left to ferment again. Then distillation was carried out and received. The drink began to be called "crayfish" much later. The etymology of the distillate is rooted in Arabic. "Arak" in translation means "sweat", which is understandable to anyone who has ever seen a moonshine still in his life. Still, grape vodka from Greece is very different in taste from Italian grappa, although the raw materials and the technology for preparing the two drinks are approximately the same.

His majesty anise

There are two types of plants in the world, not at all related, but bearing fruits with the same smell. Star anise is an evergreen shrub that is native to East Asia. Its fruits look like brown stars, and a grain is hidden in each ray of it. And anise, which is common in Europe, is an herb belonging to the two plant species, the aromatic essential oil of anethole. It is found in abundance in the fruits and anise, and star anise. However, the Greeks call their herb, the fragrant properties of which they noticed in ancient times, glycanisos, which means "sweet anise". This seasoning was also used by other peoples. In Egypt, for example, the herb was part of the ointments for the mummification of the dead. Greek has a prototype - "wine of Hippocrates". It was drunk as a medicine for many ailments. Hippocrates was the first to insist wine on anise.

It is believed to be the national Turkish drink. But until the liberal reforms of the nineteenth century, Muslims did not even dare to think about the production of distillates. This was done on the territory of the Ottoman Empire by the Greeks, less often by immigrants from the Balkans. Raki became popular in Turkey thanks to Kemal Ataturk, who really liked this drink. Aniseed vodka should be drunk diluted. Usually a mixture is made from one part of crayfish and two to three parts of mineral water. When diluted with water, the solution instantly whitens and becomes like milk. This is because the ethereal comes out of the alcohol and an emulsion forms. It is because of its opaque white color that the Turkish drink raki (but actually the Greek vodka raki) has the poetic name "lion's milk". The strength of this drink varies from forty to fifty degrees. Undiluted, crayfish has a very strong aniseed smell and a pungent pungent taste.

At first glance, it seems that the national is the same crayfish, only softer. But this is not the case. The production technology is completely different. Grape spirits in ouzo are not more than thirty percent. But that's not all. High-quality Greek vodka ouzo, in addition to anise, also contains a number of seasonings. These are coriander, cinnamon, ginger, cardamom, star anise and fennel. Aromatic spices are first infused with pure grape alcohol. It is then distilled through a copper still separating the front and back ends. The middle one is cleaned again, and then diluted with soft lime water to a fortress of thirty-seven and a half degrees. The etymology of the name of this very old vodka is interesting. In the town of Tirnavos, in Thessaly, the local population was engaged in the cultivation of silkworm cocoons for export to France. Then this part of Greece was owned by Italy. Therefore, the boxes with cocoons were marked with the inscription Uso a Marsiglia (it. "Use in Marseille") before being shipped across the sea. Local farmers did not know the meaning of these words, but this phrase was for them a standard of the highest quality. Therefore, when visiting people asked what kind of vodka this was, they answered - ouzo.

Tsipuro

The first mention of this distillate is found in the monastic books of Athos at the end of the sixteenth century. Tsipuro is made by distilling grape pomace. After that, various spices are added to the alcohols - cloves or cinnamon. Further, the alcohol content in the drink is increased to 40-45 degrees. In Macedonia and Thessaly, anise is added to tsipouro, and there the drink resembles ouzo. Crete has its own national Greek vodka. What is the name of the local drink? Racomelo. But in this vodka there is not even a trace of anise, but only stringy honey. Tsipuro is drunk undiluted from small glasses. The drink is served with appetizers (sun-dried tomatoes, spicy sausages and cheeses), as well as desserts (halva, nuts, raisins).

Mastic

A familiar word, isn't it? Translated, it means "to chew with a gnashing of teeth." And all because the Greek vodka mastic is infused on the roots of the chios tree. When the alcohols obtained from grape pomace are driven through this plant material, they are enriched with essential resins. The mastic has a very specific taste and smell. They drink this vodka with the addition of ice. When the cubes are dipped, the resin dissolved in alcohol comes out of the chemical compound, and the drink becomes cloudy, white like milk. There are two types of mastic in Greece: vodka and sweet liquor.

Ouzo vodka (Ouzo) is a mixture of distillate of grape pomace and pure ethyl (grain) alcohol with a strength of 40-50 degrees, infused with anise and other aromatic herbs: cloves, almonds, chamomile, spinach, coriander, fennel and others, which after several months of aging distilled again. The drink has a mild balanced taste with pronounced notes of anise and herbs, reminiscent of Italian sambuca.

Each ouzo manufacturer has its own original recipe, technology and set of herbs. Greek legislation obliges to adhere to only two rules: at least 20% of the alcohol base must be wine alcohol (from cake or juice), anise is required in the composition.

Historical reference. Drinks like ouzo (herbal tinctures of wine alcohol) appeared in the Byzantine era. They were drunk throughout the Ottoman Empire. In the XIV century, these recipes were popular even among the monks who lived on Mount Athos. According to the legend, it was the monks who first began to add anise to the composition, which in Greece is called the word "ouzo".

Finally, the technology for the production of ouzo was formed in the XIX after Greece gained independence. The centers of the production of anise vodka were the island of Lesvos, the cities of Tirnavos and Kalamata. In 1989, the name "ouzo" became Greek, it can only be used by manufacturers located in the country.

How to drink ouzo vodka

1. In pure form. In Greece this method is called "Sketo". The optimum serving temperature for ouzo is 18-23 ° C. Anise vodka is poured into 50-100 ml glasses and drunk in small sips, capturing the shades of taste. The drink stimulates the appetite, therefore it is an excellent aperitif.

It is customary among the Greeks to eat ouzo with seafood and light salads, but it also goes well with meat dishes, cheeses, fruits (grapes, citrus fruits, apples), olives, a sweet dessert and strong custard coffee.

2. Diluted with water. Traditional walnut way during a feast. To reduce the strength, ouzo is diluted with cold water. In most cases, a 1: 1 ratio is used. After adding water, the drink quickly becomes cloudy and turns white. Diluted ouzo tastes softer and is easier to drink.

It is not customary to mix ouzo with other drinks, such as juices or alcohol.

3. With ice. To kill the pronounced taste of anise, add a few ice cubes to the ouzo glass. An alternative is to pour in a well chilled beverage. Warming up in the mouth, aniseed vodka changes its taste.

Ouzo cocktails

In Greece, making cocktails with aniseed vodka is considered sacrilege, but in Europe bartenders have created some good recipes.

1. The Iliad

• amaretto liqueur - 60 ml;
• ouzo - 120 ml;
• strawberries - 3 berries;
• ice - 100 grams.

Preparation: fill a glass with ice, chop strawberries in a blender. Pour Amaretto and ouzo into a glass, add strawberry pulp, mix well.

2. "Buzo"

• bourbon (American corn whiskey) - 60 ml;
• ouzo - 30 ml;
• dry red wine - 15 ml.

Preparation: cool all the ingredients well and pour into a tall glass, the order does not matter.

3. "Greek Tiger"

Composition:

• ouzo - 30 ml;
• orange juice - 120 ml.

Preparation: add ouzo and orange juice to a glass with ice, mix well. In some cocktail recipes, orange juice is replaced with lemon juice.

Ouzo recipe

You can create an analogue of aniseed vodka at home. The resulting drink has nothing to do with traditional Greek ouzo, but its taste is somewhat reminiscent of it.

Composition:

• vodka (alcohol diluted to 45 degrees) - 1 liter;
• water - 2 liters;
• anise - 100 grams;
• star anise - 20 grams;
• carnation - 2 buds;
• cardamom - 5 grams.

Technology:

1. Add anise, cloves, star anise and cardamom to a jar of alcohol. Close the lid tightly and leave for 14 days in a dark place at room temperature.
2. Strain the alcohol through cheesecloth, dilute with water and pour into a distillation cube.
3. Put the spices in a hot pot or hang them on cheesecloth in a still.
4. Overtake in the traditional way.
5. Before use, the ready-made homemade ouzo should be kept for 2-3 days in a dark place.

Ouzo is the most famous traditional drink served in all taverns and restaurants in Greece. Greeks are very fond of this alcoholic drink and prefer it especially during the summer months. In all taverns and restaurants in Greece, you can enjoy a glass of ouzo with your friends in the evening after relaxing on the beach.

Ouzo is produced exclusively in Greece by the process of distilling alcohol, water, anise and other aromatic substances, usually cinnamon, cloves and nutmeg. It is not known exactly when the production of ouzo began, however, there is documentary evidence that as early as the 19th century, special factories for the production of ouzo were built in several regions of the country.

The price of ouzo in stores is about 5 €, it is served in small decanters on tap (homemade ouzo) or in small bottles (factory made), each bottle-decanter will cost about 3-5 €.

Ouzo outwardly looks like water (it is also colorless), as a rule, it is served with a snack (meze). Due to the fact that ouzo is a very strong drink, many Greeks are used to diluting it with water. When water or ice is added to the glass, ouzo takes on a cloudy color, becomes cooler and its bitterness decreases.

In taverns and restaurants in Greece, Greeks accompany ouzo with their favorite snacks. Ouzo is best combined with grilled octopus, cut into small pieces, and other seafood, such as anchovies - "gavro", smelt - "marides", sardines - "sardeles". In addition, the popular Greek salad - "khoriatiki" (tomatoes, cucumbers, olives, feta cheese) and various Greek cheeses will be an excellent addition to the seafood served in traditional Greek kennels. A less common snack for ouzo, but popular in some areas and islands of Greece, is fried zucchini - "colokifakia tiganita", eggplants - "melitzanes" or pickled vegetables "tursi".

Brief information about ouzo:

• There are three versions of the origin of the name ouzo. According to the first, the name comes from the phrase "uso di Massaglia", i.e. "For consumption in Marseilles" with which Greece had trade relations. The second version says that the word "ouzo" comes from the ancient Greek verb "ozo" (that is, I smell), and the third and less likely - "ouzo" comes from the phrase "u zo" (I don't live without ouzo).
• Ouzo Greece contains 40% alcohol.
• Ouzo is used as an ingredient in cocktails served in bars and clubs in Greece. It can be mixed with orange or tomato juice and pepper.
• Ouzo can be added to Greek coffee. When the coffee is prepared (the coffee is boiled in a “turk” with sugar and water), one teaspoon of ouzo is added to it.
• Ouzo, which is produced in Southern Greece, contains sugar, and in Northern Greece it is preferred especially for its strong and bitter taste.
• Ouzo is an exclusively Greek product and is protected by European Union law.

In Mytilene, in Plomari, there is a museum of ouzo, which belongs to the Varvayanni family, who make it. The exhibits of the museum include information about the production of ouzo, dated 1858, tools, dishes and bottles for storing the drink, photographs and books on its production.

Tsipuro is a very strong traditional drink of Greece

The most favorite alcoholic drink of the Greeks is tsipuro. It is also known as tsikudya and raki. This is a very strong drink, which is produced by a complex process of distillation of pomace from grapes on the island of Crete, Thessaly, Epirus and Macedonia. In addition, other fruits or berries (wild apples, figs, quince, strawberries) can be used in its preparation. Tsipuro is a long tradition in Greece, but it was not legalized until the end of 1980. In some areas of Greece, such as Crete, it is drunk all day long. It is mainly consumed before lunch and dinner with snacks.

The price of tsipuro in taverns and restaurants in Greece varies between 5-9 €. Tsipuro has anise or dill flavor. Drink either warm (room temperature) or cold. In traditional taverns in Greece and Tsipuradiko, the drink is served with appetizers (meze) such as potatoes, dolmades, olives, peppers, cucumbers. In some areas accompanied by seafood appetizers, the same as for ouzo.

Traditional alcoholic beverages are an indicator by which it is easy to determine the temperament of a nation, its attitude towards alcohol and everything connected with it. In Greece, strong drinks are an integral part of any feast: both the noisy fun of a large company, and an intimate romantic dinner.

Even in antiquity, the Greek people had their own traditions of wine drinking. Those who drank wine undiluted or consumed large quantities were identified with barbarians and nomadic tribes. However, if you look at this issue from the other side, you can find great contradictions. Everyone knows the legendary ancient Greek inhabitant of Olympus, the god of winemaking Dionysus (in Roman mythology Bacchus). It was his admirers who staged horrific drinking and other outrageous actions, with which, in their opinion, they appeased Dionysus and asked him for even more fun and wine. This bipolarity of ancient Greek society subsequently had a huge impact on the future of alcoholic beverages in Hellas.

Today in Greece, traditional alcoholic beverages are:

Ouzo. This is anise vodka with a fragrant bouquet of other spices. Its alcohol content is 40%. This drink is sold in many shops and supermarkets. In taverns, ouzo is served in small glass decanters. It is not known for certain from what time this vodka has been produced, but already at the beginning of the 19th century, several ouzo factories were built in Greece. The Hellenes have a tradition of adding a teaspoon of ouzo to freshly brewed coffee.

Tsipuro. This is how the Greeks call high-strength vodka (up to 47%), which is made from grape pomace or pomace from other fruits. This alcoholic drink was legalized only in 1988, although it has been produced since the days of the Ottoman Empire in Greece. Tsipouro is drunk at room temperature or chilled. The analogue of tsipouro in Italy is grappa, and in the eastern countries arak.

Racomelo. Cretan vodka reminiscent of Russian mead. Many Cretans use it as a remedy for colds. It is prepared from tinctures with cinnamon, cloves and honey. It is drunk chilled in summer and heated in winter.

Metaxa. This is the most famous brand of all alcoholic beverages, which is known all over the world. At the beginning of the 20th century, he was even awarded a special gold medal of the Russian Empire. This cognac drink (alcohol content 40%) appeared at the end of the 19th century after the successful experiments of Spyros Metaxas. Today you can buy Metaxa drink in almost any country in the world.

And finally, how not to mention the most excellent wine, which from those ancient times, according to the words of the Prophet David, "gladdens the heart of man." Traveling around Hellas, you can buy both excellent collection wines and wines at a cheaper price, but of good quality. The monastery Cahors is also in great demand among tourists.

"Ouzo" is a traditional national Greek drink that is widely known worldwide. In essence, ouzo is a double distillate of grape wine (or grape pomace) distilled with anise.

There are a lot of ouzo varieties in Greece. They differ slightly in taste, and the recipes are carefully kept by the manufacturers. But the main thing that unites them all is the use of well-prepared anise seeds.

Few people know that in "Ouzo" in addition to anise, nutmeg, coriander, and star anise can also be added.

Characteristic feature: when mixed with water (or if drunk with ice) the color of the drink becomes cloudy milky. The strength of the drink is from 40 to 50%.

As gifts and souvenirs, Greek manufacturers produce cute bottles, the design of which is impressive in itself.

"Metaxa"

This is the most famous strong alcoholic beverage from Greece, which is a unique blend of brandy and muscat wine. Produced by double distillation of cognac grapes grown in three Greek regions (Crete, Corinth and Attica).

The drink is aged in oak barrels from 3 to 15 years. Then 60-degree "nectar" is mixed with a special kind of nutmeg wine aged for at least a year, as well as with herbal infusion. After all this "metaxa" is sent to "ripen" for another 6 months.

Drink "Metaxu" both in pure form (the drink is strong, but aromatic, easy to drink) and as part of cocktails.

The export version is "metaxa" aged 3, 5 and 7 years. There are also exquisite varieties that are sold in porcelain bottles, as well as more rare “editions” aged from 12 to 16 years, and even a collectible 50-year-old “metaxa”.

Interesting Facts... "Metaxa" is the first alcoholic beverage that has been in space. It is as fashionable in the world as the Mediterranean diet.

Wine of Greece

It is directly related to wine history of Greece... It is no coincidence that one of the oldest household items of Ancient Hellas, found by archaeologists, were amphorae - elegant jugs for storing wine.

Even the ancient Greeks used the healing properties of this drink to heal wounds, physical and mental. The cult of the wine god Dionysus has been of paramount importance for a long time. Innumerable references to wine and traditional libations in myths and legends Ancient Greece…

The cultivation of grapes is one of the oldest traditions of Greece and has a rich history - much richer than in neighboring countries. The variety of Greek wines is able to turn the head of any gourmet.

It doesn't matter whether you buy an inexpensive wine or an exquisite collection, whether you drink it in a stylish restaurant or in a simple tavern on the seashore: the varieties of wines and their bouquet will differ, but the quality will always remain at its best.

Greek wines everyone can choose to suit their taste, ranging from light whites, sweet or dry, to pink and red, semi-sweet and sweet. Each region of the country produces original varieties that differ in taste and have their own fans.

One of the interesting types of Greek wine is the young Retsina wine, which has a specific resinous aroma.