Varieties of our national alcohol - vodka, are found not only in Russia. For example, drinks with characteristics reminiscent of vodka are also available in Greece and Turkey. We are talking about the national drinks of these countries - ouzo and raki, which are, in fact, aniseed vodka.

These drinks have been known since time immemorial and are signature drinks in both countries. What are ouzo and raki? This is a product with a strength of forty to fifty degrees, obtained by repeated sublimation of grape alcohol mixed with a whole bouquet of various herbs. They may contain many ingredients - from spinach and chamomile, to cinnamon and cloves, but the main and common component in both drinks is anise, which gives them unique taste and aroma.

How to drink Greek and Turkish vodka correctly? Of course, no one will forbid you to use them in any form, whatever your heart desires, but there are three traditional way drinking ouzo and raki.

1) Many connoisseurs of these drinks are completely clear in their opinion: you should drink it in pure form but only. Considering that traditional dishes for ouzo and raki are small narrow glasses with a volume of fifty to one hundred grams, this method almost no different from drinking our native, Russian vodka.

2) Another opinion says that only ice added to these drinks can fully reveal their full taste and aroma.

3) For those who are not a fan of overly strong drinks, we advise you to dilute ouzo and raki with ice water, this will make the taste of the drink more soft. However, if you decide to try this particular method, you should be warned: do not be alarmed when, when adding water, a completely clear drink suddenly turns milky white. This effect is due to the fact that when the degree decreases, alcohol is released essential oils anise, and begin to condense.

What to eat with ouzo and raki?

In the case of ouzo, salads and seafood are considered traditional snacks in Greece, but rice, bread, and fried vegetables are also great.

As for Turkish raki, there are more than two hundred dishes in which this particular drink is eaten in Turkey. The required snack set includes homemade cheese, various salads, melon, fried vegetables. In addition, raki goes well with any meat and fish dishes.

Our world is huge, and in almost every corner of the planet there are traditional, national alcoholic drinks. Both Greek vodka ouzo and Turkish raki are excellent examples of a drink that is not only “national, signature and traditional”, but also of high quality.

Ouzo

Ouzo is all of Greece in one glass
Greek wisdom

Ouzo is a strong national drink of Greece, which is produced by triple distillation and the subsequent addition of anise and aromatic herbs. This is the most famous anisette vodka Greece! Thousands of tourists, coming to this country, first rush to special taverns - ouzeri, to taste the legendary Greek vodka, which they have heard so much about, and only then go to admire the Acropolis.

The composition of ouzo is unique because, in addition to anise, it contains cardamom, fennel, coriander, nutmeg, cloves, star anise, and ginger root. The above-mentioned fragrant components slightly soften the strength of the drink and give it interesting shades in the bouquet.

Ouzo production

Ouzo is obtained through the distillation process of high-quality grape raw materials, all kinds of aromatic herbs and anise. The percentage of alcohol in Greek vodka ouzo by law cannot exceed 20-30 degrees, but in reality it turns out to be more - 35-50%. Initially, a mixture of herbs and seeds for ouzo is infused with pure alcohol. Then distillation takes place in special copper boilers (distillers) with the obligatory separation of the so-called tails and heads. The selected heart-shaped part of the future ouzo is distilled a second time under continuous monitoring. The resulting alcohol has a fairly high strength - 50%, so it is subsequently diluted so that the alcohol content in the drink becomes approximately 37-40%. The most famous ouzo production regions are Kalamata, Lesbos and Tyrnavos. In 1989, Greek vodka was finally officially registered, so the drink can only be produced in this country.

Features of using ouzo

In Greece, ouzo is mostly consumed in its pure form. This method is called “Sketo”. In this situation, ouzo can serve as an aperitif.

When it comes to noisy Greek feasts, the drink can be diluted with water. This makes some sense. Usually guests want to sit longer and chat, and due to the strength of ouzo, this is quite problematic, since the degree after 150 grams makes itself felt. Wise and sociable Greeks came up with the idea of diluting vodka with water in a 1:1 ratio. This way they can discuss all the topics that interest them and enjoy a great ouzo.

In addition, Greeks often drink ouzo with ice. A few ice cubes interrupt the too cloying taste of anise, and the strength of the drink becomes less. If you decide not to drink ouzo in its pure form, then a variety of seafood, desserts, fruits, cheeses and meat dishes are ideal to accompany the drink. They drink Greek pride in small narrow glasses with a volume of 50-100 ml.

How did the drink ouzo come about?

Unfortunately, it is not known exactly when the production of ouzo began. However, some historical facts indicate that already in the nineteenth century, factories for the production of national drink. Therefore, the official date of the appearance of ouzo in Greece is considered to be the 19th century.
As for the origin of the name, there are several versions. Some of them can be described as very original. For example, according to one of them, the word comes from the Greek phrase “u zo,” which translates as “I can’t live without ouzo.” According to another version, the name of the drink is a variation of the phrase “uso di Massaglia”, that is, “for consumption in Marseille,” because at that time Greece and Marseille were trading partners. However, connoisseurs interpret the name of Greek vodka in their own way. In their opinion, this is a drink for leisurely people, for those who understand life... Let's not argue. It's best to try this one yourself magic drink and come up with your own name.

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Country of Origin

Greek coffee - the time-tested flavor of Greece

Greek coffee. Photo from the site - www.funkycook.gr

Coffee came to Greece from Turkey many hundreds of years ago and since then has become one of the favorite drinks. Ellinikos Kafes Greek coffee - Ellinikos Kafes - is brewed on sand from heavily roasted beans, crushed into dust, without adding spices. Hot and sweet black coffee is usually washed down with water, which is served along with it. The sweetness and strength of coffee can vary, and depending on this it is divided into:

Glikos: sweet coffee
Metrios: medium sweet
Sketos: strong coffee without sugar

Coffee can also be divided into Varis - strong coffee and Elafros - weak coffee.

Frappe

Greek drink - frappe

On a hot summer day, Greeks prefer iced coffee frappe. To prepare it, you need to beat instant coffee and a little cold water with a frapediera - a special mixer - until foam appears, after which ice and ice are carefully added to the coffee cold water. To taste the frappe, you need to drink it in small sips through a straw from a tall glass. If desired, cream and sugar are added to the coffee. Greeks prefer to drink coffee slowly, sitting in coffee shops, chatting with friends or playing board games. Often, important matters are decided over a cup of coffee. But if you prefer to spend as much time as possible exploring beautiful Hellas, then you can buy takeaway coffee (paketo), which is sold in special places and some cafes.

Kaimaki

In Greece, any coffee must have a lush head of foam - kaimaki. If it is not there, then the Greek may regard it as an insult and even an insult! One ancient tradition can tell about the meaning of kaymak. If an unmarried Greek woman wants to express her favor to her admirer, she will treat him to coffee with foam, but if she does not like the gentleman, she will present him with a drink without foam. Traditionally, along with Greek coffee Cold water, sweets or puff pastries are served. Often in coffee shops they can tell fortunes by reading the coffee grounds.

Tea: only natural

Mountain tea /tsai tu vounou/. Photo from the site -www.cretavoice.gr

Among traditional teas, the Greeks prefer black tea with lemon. However, the most popular teas are herbal, the ingredients for which are carefully collected in the mountains. The Greeks love to brew sage, which in ancient times the Hellenes called the “herb of longevity,” and chamomile. In Greece herbal teas serve as cures for many diseases.

Water: the secret of longevity

Water is the source of life

Like other residents of hot countries, the Greeks are well aware of the value of water, in Greek “nero”. Be sure that in Greece you will be offered water everywhere - in a cafe along with coffee, in a restaurant - along with dessert, when visiting a Greek - without fail, because otherwise he will be branded as an inhospitable person. Hippocrates wrote about the benefits of clean drinking water. The Greeks continue to adhere to this golden rule to this day. Perhaps it is in the consumption of water in large quantities and therein lies the answer to Greek longevity.

Soft drinks: how to quench your thirst

Greeks often quench their thirst soft drinks. In addition to such bastions of globalization as Fanta and Cola, you can find local lemonade brands here. The drink made from lemon is called Lemonada, and the drink from orange is called Portokalada. However, freshly squeezed is more popular in Greece. Orange juice(fresh) and homemade lemonades.

Beer: tasty and inexpensive

Greek beer. Photo from the site - www.anindatepki.com

“What is it, Greek beer?”, - tourists who recently arrived in this country ask themselves. Not so long ago, it was possible to say that traditional Greek beer was Heineken or Amstel, since the vast majority of beer was imported. However, recently there has been a development of local beer brand Mythos, which is not inferior in quality to imported ones. Beer is one of the cheapest Greek drinks. A bottle of beer in a bar will cost you 2 - 4 Euros.

Wine: the drink from Olympus

Greek wine. Website photo - www.fortunegreece.com

When we hear the word “wine,” we first of all remember France and Italy, but not Greece. Although it was the Greeks who, back in antiquity, learned to make and appreciate this drink. They did it in huge vessels- pithos. After fermentation, the wine was fortified with honey or raisins. The ancient Greeks preferred thick red wine, but now dry white wine is more valued. It is believed that best wines made on the islands of Rhodes and Samos. The wines of Lesbos and Chios are also prized. The tart wine made from grapes grown on the volcanic soil of the island of Santorini is also famous. There is no water on the island drinking water imported. The vineyards are irrigated with morning dew.

The wines of Greece are divided into 4 categories

Ονομασία προελεύσεως ελεγχόμενη (ΟΠΕ) : These include signature sweet wines, for example, Mavrodaphni, Moschato, Gliko. Their quality is controlled and guaranteed by the state.

Ονομασία προελεύσεως ανωτέρας ποιότητας (OPAP): these are wines of the best quality and origin. Only 20 belong to this category brands, which may use the name of the region in the name of the wine. OPAP wines: Zitsa, Amynteo, Goumenisa, Naousa, Rapsani, Kantzas, Mantinia, Nemea, Rombola, Paros, Limnos, Rodos, Santorini, Arkhanes, Peza, Sitia, Dafnes and wines named after the hills and valleys of the Halkidiki peninsula

Οίνος τοπικός: local wines

Οίνος επιτραπέζιος: table wines

Greek wines, like all others in principle, are divided into white (Λευκό), rose (Ερυθρωπό (ροζέ)) and red (Ερυθρό). Depending on the “sparkling” quality, wines are still (Ησυχο), semi-carbonated (Ημιαεριούχο), carbonated (Αεριούχο), half-foam (Ημιαφρώδη) and foamy (Αφρώδη). Lovers of sweet wine are better off taking the one that says Γλυκό - dessert. Those who like dry foods should choose Ξηρό. On bottles of semi-dry and semi-sweet wine, Ημίξηρο and Ημίγλυκο will be written respectively.

Retsina

Retsina. Photo from the site - oldworldmarket.blogspot.com

The most famous and most unique wine in Greece is Retsina. Its peculiarity lies in the aroma and taste of Aleppo pine resin. This is due to the fact that in antiquity wine was stored in open amphorae, in which it quickly deteriorated. And to preserve it, the Greeks sealed the vessel with a mixture of plaster and resin.

Now, when there is no need to seal wine in this way, resin is specially added to it at the fermentation stage, after which it is removed by filtration. The aroma of the resin should complement the aroma grape wine, too strong a resinous smell is inherent in low-quality retsina. In general, it would be more correct to call retsina not a wine, but a drink. Its strength is 11.5% and it belongs to the category of white wines. Another wine with a light resinous taste and aroma is the red-pink Kokkineli.

Samos Island and wine

The Muscat wine of the same name is produced on the island of Samos, one of the best in the world. The island also produces medium-quality sweet wines and excellent high-quality liqueurs called Samos. Not particularly famous dry lung Samena wine has an exquisite aroma and pale yellow color. Greece also produces excellent white wine Robola, the bottles of which are wrapped in burlap cases.

Domestic

One of the best Greek wines- Domestic, referring to dry red wines. Demestika is made from those old varieties that are not on the modern list of varietal grapes. Tart fruity taste And unique aroma The wine comes from varieties such as Mavrudia and red Malvasiere and the calcareous soils on which the vineyards are located.

If you drink wine with Greeks, remember that pouring wine into glasses is a great privilege and is usually done in turns. If it’s your turn, first fill the glasses of everyone sitting at the table, and only then fill yours. You should not pour wine into a glass to the brim, but long conversations over empty glasses are considered bad manners.

Strong drinks: for those who like it hot

When you start your trip to Greece, you will hardly see drunk or tipsy people local residents. “Drink, but don’t get drunk,” this is the motto of the Hellenes and their contemporaries adhere to it. In Greece, drinking alcohol is a real art. They taste it, enjoy it, but do not get drunk. Unlike some other peoples, the Greeks perceive alcohol as fun and an attribute of communication with friends, and not as a way of forgetting and escaping everyday problems.

Ouzo

Ouzo. Photo from website - greece.greekreporter.com

The national strong alcoholic drink is ouzo. It can only be made and called that in Greece. Ouzo is a distillate from ethyl alcohol and aromatic herbs, among which there is always anise. The alcohol content of ouzo ranges from 40 to 50%. The composition of ouzo made in the south of Greece includes sugar; residents of Northern Greece prefer bitter and Reviver. The ouzo from Lesbos is considered the best. Interestingly, it is on the island of Lesbos that there is perhaps the only Ouzo Museum in the world, where you can not only get acquainted with the stages of making ouzo, but also try this drink. And in the city of Mytilene the Ouzo Festival is held annually. In Greece you can find special restaurants called "ouzeri". As you may have guessed, the emphasis is on ouzo. Here you can taste various variations of this drink in combination with all kinds of snacks. Ouzo is served in tall glasses with cold water and ice.

Tsipuro

Tsipuro. Photo from the website - www.agrigate.gr

Another drink beloved by the Greeks is tsipouro, also called raki. According to legend, tsipuro was invented by Greek monks back in the 14th century. In Crete they produce a stronger version of this drink, called tsikoudia. This drink, containing from 40% to 70% alcohol, is made from grape marc. Sometimes other berries and fruits are also involved in the process of its preparation, for example, quince, strawberries, apples, figs. Do not confuse Greek raki with Turkish - these two drinks have different tastes. Tsipouro is especially common in the northern part of Greece. It is usually drunk from shot glasses. After it, you may feel a burning sensation in your throat.

Metaxa

Metaxa. Photo from the site - www.gopixpic.com

A favorite drink in Greece and abroad is metaxa. It is often classified as cognac, although in fact it is brandy. Metaxa is made from wine that has been stored in oak barrels from 3 to 30 years, it is mixed with herbal infusion, year-old muscat wine and rose petals. Then the metaxa is kept for another six months. All this leads to the fact that the drink acquires the aroma of vanilla, oak and fruit and soft taste grape brandy. The number of stars and the taste of metaxa depend on the aging period in oak barrels.

Metaxa classification

METAXA PRIVATE RESERVE: has a refined aroma and is balanced rich taste. Produced from distillates aged 20-30 years. Metaxa Private Reserve can only be purchased in Greece. "
METAHA 5*: This classic drink velvet honey color with light fruity taste and unobtrusive vanilla-tobacco aroma.
METAHA 7*: This variety is the most popular in the world. This brandy, aged for seven years, has the rich taste and aroma of Muscat wine.
METAHA DRY: It is aged for 12 years, there is no sweetness in it, and its aroma can be called “masculine”.
METAXA GRAND OLYMPIAN RESERVE: aging of this brandy is 8-15 years. It is made from slightly dried grapes. The taste of the drink is strict, with light notes of vanilla, and the aroma is very subtle.

Rakomelo

Rakomelo. Photo from the site -www.gi-inos.gr

Among all strong alcoholic drinks, Greek youth prefer rakomelo - a heated mixture of raki (tsipouro), cloves and cinnamon, to which honey is added.

The drinks of Greece not only taste excellent, but are also inimitable and unique! Probably, these were the drinks that the ancient Greek gods drank on Olympus. Now is the chance to pamper yourself strong coffee, aromatic wine or tart metaxa appeared on every guest of sunny Greece. We wish you not to miss this opportunity!

Traditional alcoholic drinks 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: like noisy fun big company, and an intimate romantic dinner.

Even in ancient times, the Greek people had their own traditions of drinking wine. Those who drank wine undiluted or consumed it in 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 wine, Dionysus (in Roman mythology, Bacchus). It was his fans who organized horrific drinking bouts and other disorderly acts, with which, in their opinion, they propitiated 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 the traditional alcoholic drinks are:

Ouzo. This is aniseed vodka with a fragrant bouquet of other spices. The alcohol content in it 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 since when this vodka has been produced, however, already at the beginning of the 19th century, several factories for the production of ouzo were built in Greece. The Hellenes have a tradition of adding a teaspoon of ouzo to freshly brewed coffee.

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

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

Metaxa. This is the most famous brand of all alcoholic products, which is known all over the world. At the beginning of the 20th century, he was even awarded a special gold medal Russian Empire. This arose cognac drink(alcohol content 40%) 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 can we not mention the most excellent wine, which since those ancient times, according to the words of the prophet David, “makes glad the human heart.” While traveling around Hellas, you will be able to purchase excellent collection wines, and wines at a cheaper price, but good quality. The monastery Cahors is also in great demand among tourists.

Marrying a Greek: does it make sense and what to prepare for?

Good, decent, loving. Every woman dreams of finding such a husband. Is it possible to find him among the Greeks? By marrying any man, no matter what his nationality, a girl hopes to live happily ever after. But often you have to put up with some of your spouse’s characteristics or shortcomings. And he, in turn, has to give in. This is present in all cultures. The peculiarities of Greek life have a strong influence on family life. It takes some getting used to.

Gorges of Vikos and Samaria. Natural attractions of Greece

Greece is a country with amazingly picturesque nature, unique landscapes that make you feel closer to nature and reunite with it. Among lovers of outdoor recreation, the national parks of Vikos and Samaria are very popular.

Capital of Greek Thrace. Komotini

Chalkidiki. Sithonia. Nikiti.

Tourist infrastructure in Nikiti is at high level. Comfortable and modern hotels in Greece will give you an unforgettable vacation. Restaurants and small colorful cafes offer their visitors Mediterranean cuisine, National dishes and seafood dishes unique recipes, known only local chefs. Holidays in Greece mean, of course, tasting light and unique wines made from local grapes.

Xiropotamov Monastery. Xyropotamus

The Xiropotamus Monastery is located in the middle of the Athos Peninsula, after the monastery of the Holy Great Martyr Panteleimon, at a distance of half an hour on foot from the port of Daphne. The monastery ranks eighth in the hierarchy of Svyatogorsk monasteries. Some of the ancient names of the monastery: “Forty Saints”, “Khimarr” (“Gully”, “Chloropotam” (the same as Xiropotam, that is, “Dry River”), “Saint Nikephoros”. There are completely different opinions regarding the foundation plate monastery and the personality of its founder.

According to legend, the gods drank this alcohol to gain immortality. In Greece it is made everywhere and is an integral attribute of the feast. We are talking about ouzo vodka, which the Greeks consider their national treasure and offer a try to every tourist who visits their country.

Vodka Ouzo(Ouzo) is a mixture of distillate from 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 re-distilled. The drink has a soft, balanced taste with pronounced notes of anise and herbs, reminiscent of Italian sambuca.

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

Ouzo is clear like regular vodka.

Historical reference. Drinks like ouzo (herbal tinctures of wine alcohol) appeared in the Byzantine era. They were drunk throughout the Ottoman Empire. In the 14th century, these recipes were popular even among the monks who lived on Mount Athos. According to legend, it was the monks who were the first to add anise to the composition, which in Greece is called the word “ouzo”.

The technology for producing ouzo was finally formed in the 19th century after Greece gained independence. The centers for the production of aniseed vodka were the island of Lesbos, the cities of Tyrnavos and Kalamata. In 1989, the name “ouzo” became Greek and can only be used by producers located in the country.

How to drink vodka ouzo

1. In its pure form. In Greece this method is called "Sketo". Optimal temperature ouzo supply – 18-23°C. Anise vodka is poured into 50-100 ml glasses and drunk in small sips, catching the nuances of taste. The drink stimulates the appetite, making it an excellent aperitif.

The Greeks usually eat ouzo with seafood and light salads, but it also goes well with meat dishes, cheeses, fruits (grapes, citrus fruits, apples), olives, sweet desserts and strong brewed coffee.

Traditional snack to ouzo

2. Diluted with water. Traditional Greek 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.

Ouzo turns white after adding water

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

3. With ice. To overcome the pronounced taste of anise, add a few ice cubes to a glass of ouzo. Alternative option– pour a well-chilled drink. Warming up in the mouth, anisette vodka changes its flavor tones.

Cocktails with ouzo

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

1. "Iliad"

Amaretto liqueur – 60 ml;
ouzo – 120 ml;
strawberries - 3 berries;
ice – 100 grams.

Preparation: Fill a glass with ice and puree the 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;
red dry wine– 15 ml.

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

3. "Greek Tiger"

ouzo – 30 ml;
orange juice – 120 ml.

Preparation: Add ouzo and orange juice to a glass with ice and stir well. Some cocktail recipes replace orange juice with lemon juice.

Ouzo recipe

An analogue of aniseed vodka can be created at home. The resulting drink has nothing to do with traditional Greek ouzo, but the taste is somewhat reminiscent of it.

vodka (alcohol diluted to 45 degrees) – 1 liter;
water – 2 liters;
anise – 100 grams;
star anise – 20 grams;
cloves – 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 it with water and pour into a distillation cube.

3. Place the spices in a steamer or hang them on gauze in a distillation cube.

4. Distill in the traditional way.

5. Before use, soak ready-made homemade ouzo for 2-3 days in a dark place.

Homemade ouzo