"Ouzo" - Greek vodka, or brandy, which is widespread not only in Hellas, but also in neighboring countries. In terms of taste, this drink is close to the Bulgarian "Mastic", produced in Serbia, Macedonia and Croatia with brandy with the addition of anise, as well as to the Middle Eastern strong alcoholic drinks under the general name "arak". They are also flavored with anise seed extract.

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The name "Ouzo" can only be worn by a Greek product. It was officially registered only in 1989, although the drink itself has been known for several centuries. In Greece, "Ouzo" is called not only an alcoholic drink, but also anise, which must certainly be part of the Greek brandy.

Alcoholic drink "Ouzo" is made by distillation of ethyl alcohol, to which various aromatic herbs are added. The obligatory ingredient in the mixture is anise. The alcohol is obtained by partial distillation of grapes. The distillate should make up about 20% of the mixture. Usually distillation is carried out in large copper boilers, which is akin to our moonshine still.

After distillation and mixing, the composition must be fermented at least twice. As a result, an alcoholic product with a strength of 40-50 degrees is formed with a characteristic anise flavor and a rather intense smell.

Aniseed alcoholic product

The traditional regions of production are the city of Tirnavos, in the region of Larissa, in Thessaly; the capital of the Messinia nome is the city of Kalamanta, as well as Lesvos, located in the northeast of the Aegean Sea.

There is even an ouzo museum in Plomari on the Greek island of Lesvos. It was organized by the owners of the private alcoholic beverage plant, Barbaianni. In the museum you can see the first distillation boiler, which was brought from Constantinople back in 1858. In it, according to a family member touring the museum, their great-great-grandfathers carried out the first experiments to translate production secrets, known for centuries only to family members. It also has the first equipment used to affix the famous blue labels to bottles and to bottle ouzo.

The museum hosts ouzo tastings, and you can buy souvenirs and the drink there. Also in Lesvos, in the town of Mytilene, the ouzo festival is held annually on June 1. There are not only tasting of the product from the best manufacturers, but also music concerts.

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Traditionally, Greek vodka is poured into narrow tall glasses with a volume of 50 to 100 grams.

Despite the fact that this brandy may be stronger than traditional Russian vodka, you should not drink it in one gulp, having knocked over the glass completely - you may not like it.

Glasses with "Ouzo" vodka

In Greece and other neighboring countries, this vodka is usually diluted with ice water. After that, the alcoholic drink not only lowers the degree of strength, but also acquires a cloudy white, similar to diluted milk, color. This is due to the fact that the anise oil found in alcohol is simply dissolved in it. But it becomes noticeable after the decrease in fortress. The oil gives a precipitate, which forms a kind of suspension, being distributed throughout the entire volume of the liquid.

Usually "Ouzo", like its brothers - "Mastic", "Rakia", arak - are used as an aperitif before a feast. But in many Greek taverns, this drink is served with snacks. Most often, sea products are in this capacity: squid, mussels. And sometimes a salad of tomato, pepper, olives and sheep's cheese is served as a snack.

Anise vodka "Ouzo" is almost a matter of national pride for the Greeks. We sell the Greek brandy "Ouzo" with the famous blue sticker, in addition, with white and red-yellow. But all these drinks are for everyone's taste, for those who normally perceive the taste and smell of anise.

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Traveling abroad is not just sightseeing or outdoor recreation. It is also an acquaintance with the mentality of the country, its traditions, customs and, of course, cuisine. Moreover, this means not only local culinary dishes, but also liqueurs, liqueurs, liqueurs, wines, etc. So, Greece and the Ouzo drink are inextricably linked in the representation of many gourmets. Greek vodka is distinguished by a special recipe, which gives it its unique properties and unique flavor. We will talk in detail about how traditional Greek alcohol is made and consumed in today's article.

Mainly Greece is considered one of the world centers of winemaking, but stronger drinks are also produced here. For example, the Greek vodka Raki, with a strength of 40-50 degrees and infused with grapes. Raki is very famous, because it is an alcoholic national drink in Greece, Turkey, Bulgaria, Serbia and other countries. Such alcohol is made from grapes or other fruit raw materials, and is considered very similar in taste and strength to moonshine.

But the Greek vodka Ouzo (Ouzo) is an alcoholic tincture with a strength of 38 to 50 degrees. It is based on grape raw materials (according to the norms of at least 20% of the composition) and alcohol from the distillation of fruits, vegetables, and grain crops. Spices are of particular importance in the manufacture of this drink: anise, clove buds, star anise, cinnamon, ginger root, rosemary, etc. are added to vodka. This combination of herbs makes the Greek Ouzo a pleasant spicy drink, vaguely reminiscent of Italian Sambuca.

History of the origin of the Greek vodka Ouzo

In general, anise tincture is a drink that has been made in Greece since time immemorial. Even Hippocrates invented a recipe for anise wine tincture. By the way, it became very popular in the Roman Empire as well. And only later, with the discovery of the distillation method, strong alcohol with anise appeared.

The first mention of specifically about the Ouzo drink in Greece dates back to the times of the Ottoman dictatorship over the country. Actually, this alcohol owes its name to the Turks. Most likely, the word "ouzo" comes from the Turkish "üzüm", which means "grape infusion". It is assumed that the Ottomans brought fruit-based vodka (raki) to Greece, and the Greeks altered it in their own way, adding anise and a whole bunch of herbs to the tincture.

It is worth mentioning that there are three more common versions about the origin of the name. The first is that Ouzo is simply the Greek name for anise. However, if you check this statement with the help of a dictionary, you can easily find out that anise in Greek is "γλυκάνισο" (pronounced as "glikAniso"). Therefore, either there is some mistake here, or this assumption is simply untenable.

The second version tells that the Ouzo recipe was invented by monks from Mount Athos. Supposedly only here it was possible to find the whole bouquet of herbs and insist such a "drink of the Gods". Most likely, this is just a legend, tk. no confirmation of this information was found in historical sources.

But the third hypothesis is more interesting. In the 19th century, various goods were produced in Greece specifically for export to Europe. So, from Thessaly in wooden boxes with the inscription USO MASSALIA ( for use in Marseille) silk, wine and the recently invented Ouzo were sent to France. One Turkish officer once tasted a similar box of anise liqueur. The range of flavors made such an impression on the soldier that he exclaimed: "Yes, this Uzo Masalia is the best drink in the world!" The expression stuck, and since then anise vodka is called Ouzo by the Greeks, and nothing else.

Which of the legends is the most true, everyone determines for himself. But one thing is certain: today the Greek Ouzo has earned the title of the most popular alcoholic drink in Greece. And the sonorous name has been patented since 1989: in no other country can Ouzo alcohol be produced.

The traditional recipe for the Greek drink Ouzo is quite simple, so it is made not only in large factories, but also at home. It is only necessary to have a distillation apparatus and ingredients for preparing the tincture. So, the composition of the Greek Ouzo vodka includes:

• distilled ethyl alcohol;
• anise;
• spices;
• water;
• sugar.

At the same time, the alcohol must be at least 20% distilled from grapes, therefore it is often said that Greek grape vodka.

The manufacturing process does not require much time and effort. Grape extract is made first, alcohol and a mixture of herbs are added to it. The infusion, diluted with water, is defended for the prescribed period, after which the entire mass is distilled again. The finished product is diluted with water to a strength of 50-40 degrees. Homemade ouzo can be consumed after three days.

As for industrial volumes, each manufacturer has its own exact technology for the production of modern Oyzo vodka. In addition, the proportions and composition of the herbs are individual, as well as the period of settling of the drink. Therefore, the taste of the purchased drink depends on the brand. Most of all, the Greeks loved Ouzo such manufacturers as:

• MINI;
• Plomari;
• Zachos;
• Barbayannis Aphrodite;
• Ouzo # 12;

The drink is produced throughout Greece, but from time immemorial it was customary that large factories for the production of Ouzo are located in Kalamata, Lesvos and Ternavos.

In Greece, they honor not only the traditions of making alcohol, but also the etiquette of its use. So, Greek vodka is always served in glass piles with a volume of 50 or 100 ml. Compared to traditional Russian glasses, Greek glasses are narrower and more elongated. And if we talk about how to drink the Greek vodka Ouzo, there are several options.

Aperitif

Sipping alcohol slightly diluted with water while sitting on the terrace of a cafe while waiting for an ordered dinner is the most common, and one might say primordial, method of using Ouzo.

Dilute vodka with water in a ratio of no more than 1: 1, while Ouzo changes its color from crystal-clear to milky white. This is due to the fact that with the addition of water, an anise oil esters splitting reaction occurs. For the reaction to proceed correctly, water should be poured into the Ouzo slowly and in a thin stream.

The finished drink is consumed in small sips, slowly passing the liquid over the entire surface of the tongue to the esophagus. The sip itself to low drinkers may seem burning at first, but this is just the first reaction of an organism unprepared for alcohol. Then the person feels a pleasant warmth spreading over the body. The tincture awakens appetite and relieves tension, giving a pleasant relaxation.

Alcohol for a snack

Ouzo can be consumed in its pure form, but it is better to use this method during a feast. Seafood, salads, vegetable and cheese cuts, hot dishes and even pastries are served under this tincture. A good snack will weaken the strength of the alcohol while leaving a feeling of lightness and relaxation.

It is worth noting here that Greek vodka is quite tricky. You can drink a few glasses and not feel drunk at all: thoughts are clear, your tongue does not get tangled, and your hand is firm. But as soon as you try to get to your feet, you will realize that the body is no longer obeying. Therefore, be prudent and drink alcohol in moderation.

Refreshing drink

Greek Ouzo is often served chilled - pieces of ice are added to the stack. But this procedure should be carried out in a strictly verified sequence. First, pour a portion of Ouzo, then dilute it with water, and lastly add ice. If you add ice to undiluted vodka, the unique taste of the alcoholic beverage will be compromised.

Exclusive local drinks such as anise vodka are called too "dear to heart" in Greece to mix with other ingredients. Therefore, the intention to make cocktails with Ouzo is considered almost blasphemous here.

However, Greek vodka with a strength of 40-50 degrees, infused with anise and other aromatic herbs, by its properties is simply created to be the basis for alcoholic cocktails. However, you should not dilute it with water (otherwise the anise will make the color of the alcohol cloudy white). But Ouzo goes well with other drinks, such as juices, liqueurs, rum, brandy, etc. Therefore, European bartenders have come up with several recipes for cocktails with Greek vodka.

Woodcutter

An original, but very strong drink, which is served in 60 ml glasses and drunk in one gulp.

For cooking in equal doses, Ouzo, Sambuca and Tequila are poured into a stack. For a pungent sensation, add a few drops of Tabasco sauce to the finished drink. The cocktail should be chilled well before drinking, but not with ice!

Greek dandy

A light cocktail with a long pleasant aftertaste. Required Ingredients:

• Ouzo (10 ml);
• Brandy (40 ml);
• Ginger Ale (to taste)
• Lemon juice (20 ml).

Brandy is diluted with lemon juice and shaken in a shaker. Then pour the drink into a glass, add some ginger ale and pour Ouzo cocktail on top.

Strawberry Iliad

To prepare a drink, you will need Amaretto (60 ml), Ouzo (120 ml), 3 strawberries and ice. Amaretto is poured first, then Ouzo and ice. The strawberries are chopped in a blender and laid out on top of the drink.

Tiger

A simple cocktail with intense flavor and vibrant color. The drink contains only two ingredients: Greek aniseed Ouzo and orange juice, which are mixed in proportions of 1 to 4 (i.e. 4 times more juice). Also add 4 ice cubes to the shaker, after which the drink is thoroughly mixed. And now the Greek "Tiger" is ready! For beauty, the glass is decorated with a lemon wedge before serving.

Don't forget that you can create your own cocktail recipes with Ouzo. Feel free to try and experiment!

Ouzo vodka as a Greek souvenir

To find out what anise vodka is in Greece, whose name is Ouzo, your close friends will certainly want to. Therefore, before leaving, it is definitely worth stocking up with traditional Greek alcohol in order to hand it over as a pleasant present on your return and demonstrate your knowledge of the characteristics of this drink.

Buying Ouzo in Greece is easier than ever, because it is sold in almost every supermarket. A 350 ml bottle of an elite drink will cost 5-10 euros. But for a 700 ml bottle of Greek vodka, you will have to pay 10-20 euros. The exact prices depend on which Ouzo manufacturer you prefer. We have already listed the popular brands just above.

Enjoy exciting trips, pleasant experiences and new discoveries!

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20.10.10

Peaches and oranges
apples and grapes ...
Remind Athens
fragrant garden.
And here he dreams of love
joyful, clean, easy ...
Here even alcohol turns
into sugary milk.
Without fear of embarrassment,
I can safely say:
you just need a glass of ouzo
add clean water ...

In order to get to know more about ouzo, you need to go to Greece at the beginning of June, or rather to the city of Mytilene. It is here that the Ouzo Festival starts on June 1, where everyone can not only taste the famous Greek drink from different manufacturers for free, but also witness various musical performances with the participation of famous Greek artists and singers, learn a lot of interesting things about the drink itself and bring with them many positive emotions and a couple of bottles of aniseed drink as a gift for your family and friends.

Ouzo from the island of Lesvos is one of the most famous drinks not only in Greece, but also abroad. It is often called vodka, although it is closer to absinthe or French pastis, often called Pernod, after one of the manufacturers. There is no reliable information about the origin of the name of the drink, but this version has taken root among the people. For some time, a company exported the drink to Marseille, and on the boxes of the delivered batch it was written "uso Massalia", that is, "for consumption in Marseille". For some reason, this phrase has become synonymous with quality ouzo. Subsequently, the word "Marseille" disappeared, and the word uso remained - ouzo, which characterized this drink. This version is gradually being discarded, because it is not scientific, but popular in nature. True drinkers believe another explanation is reliable. The word U? Zo itself comes from the Turkish uzum, which means "bunch of grapes" or "grape tincture". Also in Greece, the word "ouzo" is called anise, which is an integral ingredient of this drink.
Who was the first to come up with the idea of \u200b\u200bmaking ouzo is unknown. It is believed that the drink has been produced in a similar form since ancient times. But it is precisely established that he was already known during the reign of the Byzantine Empire. During the Ottoman period, ouzo was widespread in the areas of modern Turkey, as well as in the regions of the Middle East.
The name "ouzo" was registered as Greek in 1989 and the drink can be produced and bear this name only in Greece. Areas with a long tradition of ouzo production are Lesvos, Tirnavos and Kalamata. Of course, the drink is produced and consumed all over Greece.

The production of Ouzo, which is now famous, begins in the 19th century, at the same time as the independence of Greece. The main production is concentrated on the island of Lesvos. In 1932, copper stills were used for the first time in the production of Ouzo. It is this method of production that is currently considered canon. Ouzo is a distillate of a mixture of ethyl alcohol (alcohol) and various aromatic herbs, among which anise is always present. Ouzo, unlike tsipouro, is only to a small extent a product of the distillation of grapes. By law, this percentage is at least 20%. However, ouzo is produced with a higher distillation percentage. Distillation is carried out in special distillers (boilers), which are preferably made of copper. After mixing the constituent parts, it is the turn of the mixture to "ferment", from once or more. The end product is typically 40 to 50 degrees.

A more detailed history of the drink, the technology of its preparation can be found in the Ouzo Museum, which is located on the island of Lesvos. Next to the modern private distillers of the Barbayanni distillery is the Ouzo Museum of the Barbayanni family. This museum displays the first tools used to cast and affix the famous blue label, and the first cauldron made in Constantinople in 1858, in which the centuries-old secrets and techniques that became the basis of the Barbaianni family's recipes were tested. The Ouzo Museum stays true to tradition and keeps a secret that continues to bring quality and taste to Ouzo Barbayanni. The Ouzo Barbaianni Museum has a reception area and a gift shop. Ouzo tasting is provided.

How to drink ouzo

The Greeks themselves drink ouzo as an aperitif, for appetite and at certain times: 11:00 -12: 30 and 18: 00-20: 00. It is the only drink that drinks well in hot climates. Along with coffee, ouzo is a drink that a leisurely provincial Greek can sit for all day. Ouzo is usually served as an aperitif and can be a component of numerous cocktails.

Ouzo is drunk in three ways:

Undiluted Ouzo - Big fans say that this is how you can feel and enjoy the taste of ouzo. But this method is not recommended for the unusual.

Ouzo with ice cubes - All ouzo scents are believed to "wake up" from the cool environment, which creates ice that slowly melts, and this helps to prolong the pleasure.

Ouzo diluted with water and ice cubes is for beginners. The color of the ouzo changes, becoming pleasantly milky. Ice and water knocks down alcohol and makes ouzo taste "velvety".

What to apply to ouzo

It is not accepted to drink ouzo without food. Specialty stores even have a way to serve snacks. Here they serve pickled and salted vegetables, fish and seafood, dishes cooked in oil with a lot of sauce, snacks with rice or pasta, bread is obligatory in order to somehow balance the level of alcohol in the body. Sprinkling a variety of fresh herbs over snacks is also believed to help with this. Greeks usually drink it with traditional mezedes - salads, seafood, stews and vegetables, pastries. Served in small or narrow and tall glasses, to which cool water with ice is added. After adding water, the drink acquires a characteristic cloudy white color, thanks to the anise it contains.

Ouzo in cooking

Ouzo, like many drinks, is widely used in cooking, especially in those dishes where it is customary to add anise, for example, in various pastries and in the production of bread, put in soups and salads. If you want to make an ouzo dish, use the Ouzo Chicken with Vegetables recipe. To do this, you need 2-3 skinless chicken breasts, 1 carrot, 1 zucchini, about 200 ml cream, 2 tbsp. l. olive oil and ouzo - about 2 tablespoons l. vegetables must be peeled, grated or cut into small strips. Pour oil into a frying pan with high sides, heat it. Cut the chicken into squares, lightly salt, put in a pan and fry until golden brown on all sides. Then add the vegetables and cook for another 5 minutes, add the cream, ouzo and simmer for about 30 minutes. Serve with soft Greek bread and fresh herbs.

Enjoy your meal!

Excessive alcohol consumption is harmful to your health!

Coffee we especially love and prepare in different ways. For strong black coffee, the beans are ground in a special way and served in small cups along with a glass of clean water: very sweet coffee is called glycos, medium sweetness is metrios, and completely sugar-free is sketos. It is also used to make a whipped cold coffee sherbet coffee frappe, which wonderfully quenches thirst in the most intense heat.

Tea in Greece, drinking is not accepted, it is used as a medicine for colds and other ailments.

Wine... The Greeks prefer it to all other alcoholic beverages. Greece is a country of winemaking. Here, thanks to the mild and warm climate, grapes have been cultivated since ancient times. Therefore, the range of wines produced is very diverse.

The most famous dry wine is Retsina. Its unusual taste is due to the fact that a little pine resin is added to it.

Of the red wines, it is worth trying rapsani, which is prepared using three grape varieties at once. The most famous fortified wines are Muscat, for example MOSCATO ALEXANDREIAS, Alexandrian Muscat, LEUKO, White, RODOI, TRANI.

In ancient Greece, 150 grape varieties were cultivated, adapted to various soils and climatic conditions. Even then, there was a huge variety of Greek wines, ranging from light white, sweet or dry to rosé and red, semi-sweet and sweet. Each city-polis produced its own wines. The Greeks preferred a thick, dark red wine. In large vessels (pithos), it was placed in the cellar for six months - for fermentation. Then the wine was reinforced with raisins, which were always abundant, or honey. Samos and Yudos wines were considered the best. More than 1.5 million hectares of land are occupied by hailstones. About 500 million liters of wine are produced annually, of which half are imported. Wines from the islands of Chios and Lesvos were not inferior to them. And to this day, the tart wine from the island of Santorini (Thira) and the city, cultivated on volcanic ash, is especially famous.

Of the Greek vodkas, ouzo and tsipouro are widely used.

The island of Lesvos became famous for giving the world another characteristic alcoholic drink of Greece - ouzo. By the way, grapes are also used for its production.

Many recklessly believe that this name has a grape vodka like Turkish crayfish. Only this is an erroneous opinion. Grape vodka, rather, can be called another alcoholic drink in Greece - tsipouro. It has long been driven by local gardeners who had vineyards, as they say, for themselves, for the family. But its modification in question is not so much an alcoholic drink of Greece as a characteristic element of the local flavor, like, say, tequila for Mexico. In 1989, this name was registered as Greek, so since then this drink can only be made in its historical homeland. The love of the Greeks for the aniseed drink with the aroma of cough syrup, which becomes whitish when water is added, is so great that there is even a whole museum on the island of Lesvos, although, in fairness, it should be noted that it is also produced in large quantities in the cities of Tirnavos, Kalamata ... The merit in the creation of the museum belongs to the Varvyanis family, which has been making this alcoholic drink in Greece for over 170 years.

The Greeks carefully preserve their traditions, and this applies not only to the very recipe of their national alcohol, but also to the rituals accompanying its production and drinking. For example, on the first day of summer, the Ouzo Festival is invariably held in the town of Mytilene. The castle located here becomes the epicenter of fun. Not only do all kinds of performances take place here, in which famous actors and singers participate in the country, but also the companies that produce this national drink of Greece pour the audience free of charge, thus allowing them to taste their products.

Any alcoholic drink in Greece, as well as the national alcoholic delights of any other countries, has a certain connection to the area. For example, the story of the appearance of the progenitor of the aniseed alcoholic drink called tsipouro is inextricably linked with the legendary city of Athens.

In general, some data indicate that this alcoholic drink of Greece from grape cake was invented in the XIV century by monks from an Orthodox monastery located on Mount Athos. They say they treated everyone who visited the monastery to tsipuro. A century later, this alcoholic drink of Greece began to be produced in Athens. There is also documentary evidence of this - the production of alcohol in those days was regulated by special Sultan decrees. A tsipouro got into one of these circulars. Now it is produced in most regions of Greece, including Thessaly, Crete (by the way, honey is sometimes added to tsipouro here, resulting in a specific drink called "rakomelo"), Epirus. In these regions, grape moonshine is also called "tsikoudia". But it was only allowed to trade it freely outside of its nome (the area where the Greek moonshiner lives) only in 1980. By the way, at the same time, the flow production of tsipouro was also established at large licensed enterprises.

It would seem, why make a drink, which the Athenians indulged in back in the 15th century, if there are already many others, more modern? Everyone chooses the answer for himself. Some Greeks advocate the preservation of original traditions, others value diversity (it is not for nothing that the saying “Greece has everything!”), Others simply do not like the anise aroma present in ouzo. Oddly enough, they are all right. Of course, this alcoholic drink of Greece has a very specific character, which not everyone likes, but this shows its similarity to the city where it was created. Athens is the cultural center of Greece, where buildings from ancient times quietly coexist with houses built according to the latest word in modern architecture. The windows of new-fashioned boutiques, combined with the Byzantine basilicas preserved here and there, give rise to a unique image of this beautiful city, which has experienced many ups and downs during its long history. Tsipuro - this national alcoholic drink of Greece over the past three decades has become no less significant and in demand than its younger brother. Today, the production of tsipouro remains a real ritual. This cult event takes place in October. This national alcoholic drink of Greece is driven, accompanied by songs and dances around the copper cauldrons. When the tsipuro is ready, round dances are replaced by noisy feasts and festivities.

Very popular outside of Greece brandy METAXA.

This alcoholic drink of Greece is a brandy diluted with wine with the addition of a tincture of certain herbs. The exact recipe is kept by the Greeks in the strictest confidence. The essence of this process consists in making wine from slightly raisin grapes of three varieties typical for the Mediterranean, its subsequent distillation, as well as adding to the resulting distillate sweet wine of the Muscat variety, distilled water and tincture from a mysterious set of herbs, the composition of which to the uninitiated know
not allowed. After aging for at least 3 years, such a mixture becomes metaxa.

By the way, this national alcoholic drink of Greece appeared relatively recently. The first plant for its production was opened in a town called Kyphisia in 1882. The author of the recipe was a certain Spyros Metaxa, in whose honor this alcoholic drink of Greece got its unusual name. At first, only the compatriots of the inventor of the recipe used it, but they did it with such undisguised pleasure that already in 1892 he decided to try to export the batch. Three years later, this national spirit of Greece received its first award abroad, winning a gold medal at the International Exhibition held in Birmingham, Germany. Since then, it has not lost its status as an exquisite drink for connoisseurs of fine taste and aroma.

The Greeks are very proud of their alcoholic brainchild. To once again emphasize that this alcoholic drink of Greece is a national treasure, a designer named Janis Tseklenis received a patent in 1963 for a bottle of a special shape resembling an amphora. It is in such a container that 7-year-old metaxa is now poured.

Another alcoholic drink in Greece, which is a mixture of logical and unusual components in this context, is called "Palette" ... This is a traditional liqueur from the island of Chios, which is distinguished by an impressive strength (about 30%) and the presence of mastic in the composition. If a Russian person is not the first to come across strong drinks, then the last component of the appetite is not very exciting.

In fact, mastic is the resin of one of the subspecies of pistachio trees (rather, it is even a shrub) that grow only on Chios. They tried to grow them in various places, but the capricious bushes did not want to take root not only abroad, but also in other regions of Greece itself. According to geologists, mastic trees grow in Chios thanks to the combination of soils rich in limestone with the impact of the Psarona volcano. Only about 300 - 400 grams of resin can be obtained from one tree. In Greece, it is often used in cooking, adding to food, sweets and even chewing gum, as well as drinks. The viscous, spicy smell of mastic will remind you of the eastern countries. Since ancient times, the highest quality resin was sent to the harem of the Sultan of Constantinople. Hundreds of his concubines were thus able to use mastic oil, making their skin aromatic and silky.

Masticha has a soft pine-fruity aroma and sweet taste with a fresh hint of cucumber. This liqueur is completely versatile. This alcoholic drink of Greece is drunk with pleasure by men from cognac glasses, supplemented with a cigar. Women love mastic cocktails or its combination with desserts. By the way, such an alcoholic drink of Greece is often served during wedding feasts, when the main course has already been eaten.

What do you think is the most vivid reflection of the local flavor? Without a doubt, one of the first answers to this question will be “local cuisine”. At the same time, we are talking not only about specific dishes, but also about what they are usually drunk with in a given country. Alcoholic drinks of the peoples of the world very clearly characterize the national characteristics of those people who produce them. If we talk about Greece, then here alcoholic beverages are inextricably linked with a whole historical and cultural milestone. Just do not be alarmed, there will be no boring lecture. And then, when it comes to Dionysus (aka Bacchus or Bacchus), a boring narration will not work a priori. And one cannot but say about this Greek god of winemaking. It was with his light hand that the inhabitants of Ancient Greece, intoxicated with alcohol and a thirst for freedom, turned into bacchantes or, as they were also called, maenads (in translation this means “mad”, “frantic”), ready to run among the mountains and forests, frantically dancing or frightening herds animals or local people.

And the reason to be afraid was real - the bacchanalia cannot be called just a noisy ladies' gathering. Judge for yourself - according to myths, the maenads, immersed in a state of trance, could tear apart not only a bull with their bare hands, but also Orpheus or Tsar Penfey, who fell under a hot hand. It is reliably known that several times a year women broke away from carefully guarded homes and fled into the woods. The men were indignant. And the point is not even that they had to give up the usual conveniences like a hot lunch. Often the Maenads undertook a pilgrimage to Parnassus. The top of this mountain is at an altitude of about 2.5 km, and it is pretty cool there. Often it was necessary to undertake real rescue expeditions in order to remove the frozen servants of Dionysus from Parnassus. But, in spite of everything, this cult was so widespread that in the 6th century BC the authorities had to legalize Dionysia - special days when such actions were allowed. The funny thing is that Dionysus became the god of wine by accident. The fact is that he was the son of Zeus and an earthly woman. The wife of the god of thunder, Hera, could not forgive her husband for such a bad name, so she tried in every possible way to destroy Dionysus, using an incredible amount of all kinds of ladies' tricks. Therefore, Zeus hid his son on a deserted island, assigning a satyr named Silenus to him as a tutor. Well, the goat-footed nanny turned out to be a notable winemaker. Silenus also taught this craft to young Dionysus. According to numerous Greek legends, wherever the grown Bacchus appeared, he was always accompanied by merry satyrs, and he himself taught people to grow grapes and make wine. Resin-flavored wine, anise-flavored vodka
The memory of these myths still lives on in the excellent local wine. Visit the vineyards here to understand what this Greek spirit is. It will not only be an exciting excursion, but also an opportunity to taste the best samples and choose exactly the brand that suits you the most. Retsina occupies a special place in this series. This alcoholic drink of Greece also has an alternative name - "resin". The trick is that the retsina matures in a specific way, and at the end of this process it is purified with pine resin. As a result of these cunning manipulations, the wine acquires a special aroma with hints of pine. By the way, if you open a bottle of retsina, you need to drink it right away, otherwise its contents will quickly turn into vinegar.
Such an alcoholic drink of Greece would be perfect for another orgy. True, in our days the place of the Dionysians was taken by the carnival. It began to be held a long time ago, in the spring, as well as bacchanalia. Masked Greeks performed all kinds of rituals. Such acting was supposed to ensure the fertility of the land. Modern carnival traditions are slightly different from those that existed before. Now people simply dress up in a variety of costumes, arm themselves with whistles, firecrackers, streamers, and arrange noisy colorful processions. The carnivals in Patras, Serres, Xanthi, Grevena, Naoussa, Thebes and on the island of Chios are especially loved by tourists for their local flavor, while another, no less famous island called Lesvos became famous for being the birthplace of famous Greek poets -
Terpandra, Sappho and Alkea, and also gave the world another characteristic alcoholic drink of Greece - ouzo. By the way, the gift of Dionysus - grapes - is also used for its production. Many recklessly believe that this name has grape vodka like Turkish crayfish. Only this is a misconception. Grape vodka, rather, can be called another alcoholic drink in Greece - tsipouro. It has long been driven by local gardeners who had vineyards, as they say, for themselves, for the family. But its modification in question is not so much an alcoholic drink of Greece as a characteristic element of the local flavor, like, say, tequila for Mexico. In 1989, this name was registered as Greek, so since then this drink can only be made in its historical homeland. The love of the Greeks for the aniseed drink with the aroma of cough syrup, which becomes whitish when water is added, is so great that there is even a whole museum on the island of Lesvos, although, in fairness, it is worth noting that it is also produced in large quantities in the cities of Tirnavos, Kalamata ... The merit in the creation of the museum belongs to the Varvianis family, which has been making this alcoholic drink of Greece for over 170 years. The Greeks carefully preserve their traditions, and this applies not only to the recipe of their national alcohol, but also to the rituals accompanying its production and drinking. For example, on the first day of summer in the city of Mytilene, the Ouzo Festival is invariably held. The castle located here becomes the epicenter of fun. Not only do all kinds of performances take place here, in which famous actors and singers participate in the country, but also the companies that produce this national drink of Greece pour the audience free of charge, thus allowing them to taste their products. etsii, like, indeed, the national alcoholic delights of any other countries, has a certain connection to the locality. Here, for example, the history of the appearance of the progenitor of the aniseed alcoholic drink called "tsipouro" is inextricably linked with the legendary city of Athens. In general, some evidence suggests that this alcoholic drink of Greece from grape cake was invented in the XIV century by monks from an Orthodox monastery located on Mount Athos ... They say they treated everyone who visited the monastery to tsipuro. A century later, this alcoholic drink of Greece began to be produced in Athens. There is also documentary evidence of this - the production of alcohol in those days was regulated by special Sultan decrees. A tsipouro got into one of these circulars. Now it is produced in most regions of Greece, including Thessaly, Crete (by the way, honey is sometimes added to tsipouro here, resulting in a specific drink called "rakomelo"), Epirus. In these regions, grape moonshine is also called "tsikoudia". But it was only allowed to trade it freely outside of its nome (the area where the Greek moonshiner lives) only in 1980. By the way, at the same time, the flow production of tsipouro was established at large licensed enterprises.
It would seem, why make a drink, which the Athenians indulged in back in the 15th century, if there are already many others, more modern? Everyone chooses the answer for himself. Some Greeks advocate the preservation of original traditions, others value diversity (it is not for nothing that the saying “Greece has everything!”), Others simply do not like the anise aroma present in ouzo. Oddly enough, they are all right. Of course, this alcoholic drink of Greece has a very specific character, which not everyone likes, but this shows its similarity to the city where it was created. Athens is the cultural center of Greece, where buildings from ancient times quietly coexist with houses built according to the latest modern architecture. The windows of new-fashioned boutiques, combined with the Byzantine basilicas preserved here and there, give rise to a unique image of this beautiful city, which has experienced many ups and downs during its long history. By the 2004 Olympics, Athens was completely transformed, appearing in front of athletes and their fans from different countries in all its glory. Many historical buildings and museums were restored, a luxurious stadium and a new airport were built. So it is with tsipouro - this national alcoholic drink of Greece over the past three decades has become no less significant and in demand than its younger brother. Today, the production of tsipouro remains a real ritual. This cult event takes place in October. This national alcoholic drink of Greece is driven, accompanied by songs and dances around the copper cauldrons. When the tsipuro is ready, round dances are replaced by noisy feasts and festivities. How the Greeks make unusual drinks from the usualAmong other things, Greece is also surprising in that almost every element of its traditional culture and everyday life of local residents can be linked to mythology. Just do not think that the traditions of this country are so monotonous. Rather, its mythology is so vast that it can describe many realities, even modern ones. For example, the production of drinks from grapes is very similar to the legends about gods like Adonis or Dionysus, who are able to be reborn after death in a slightly altered state. The berries fall under pressure, thereby giving life to wonderful drinks. The production of metaxa illustrates this metamorphosis most vividly. This alcoholic drink of Greece is a brandy diluted with wine with the addition of a tincture of certain herbs. The exact recipe is kept by the Greeks in the strictest confidence. The essence of this process lies in the production of wine from slightly raisin grapes of three varieties, typical for the Mediterranean, its subsequent distillation, as well as adding to the resulting distillate of sweet wine "Muscat", distilled water and tincture from a mysterious set of herbs, the composition of which the uninitiated do not know it should be. After aging for at least 3 years, such a mixture becomes metaxa.

By the way, this national alcoholic drink of Greece appeared relatively recently. The first plant for its production was opened in a town called Kyphisia in 1882. The author of the recipe was a certain Spyros Metaxa, in whose honor this alcoholic drink of Greece got its unusual name. At first, only the compatriots of the inventor of the recipe used it, but they did it with such undisguised pleasure that already in 1892 he decided to try to export the batch. Three years later, this national spirit of Greece received its first award abroad, winning a gold medal at the International Exhibition held in Birmingham, Germany. Since then, it has not lost its status as an exquisite drink for connoisseurs of fine taste and aroma. The Greeks are very proud of their alcoholic brainchild. To emphasize once again that this alcoholic drink of Greece is a national treasure, a designer named Janis Tseklenis received a patent for a bottle of a special shape resembling an amphora in 1963. It is in such a container that 7-year-old metaxa is now poured. Another alcoholic drink in Greece, which is a mixture of logical in this context and unusual components, is called "mastic". This is a traditional liqueur from the island of Chios, which is distinguished by an impressive strength (about 30%) and the presence of mastic in the composition. If a Russian person is not the first to come across strong drinks, then the last component of the appetite is not very exciting.
In fact, mastic is the resin of one of the subspecies of pistachio trees (rather, it is even a shrub) that grow only on Chios. They tried to grow them in various places, but the capricious bushes did not want to take root not only abroad, but also in other regions of Greece itself. According to geologists, mastic trees grow in Chios thanks to the combination of soils rich in limestone, with the impact of the Psarona volcano, which has been located in the south of the island for 16 million years. Only about 300 - 400 grams of resin can be obtained from one tree. In Greece, it is often used in cooking, adding to food, sweets and even chewing gum, as well as drinks. The viscous, spicy smell of mastic will remind you of the eastern countries. Since ancient times, the highest quality resin was sent to the harem of the Sultan of Constantinople. Hundreds of his concubines thus got the opportunity to use mastic oil, making their skin aromatic and silky. Mastiha has a soft pine-fruity aroma and a sweet taste with a fresh hint of cucumber. This liqueur is completely versatile. This alcoholic drink of Greece is drunk with pleasure by men from cognac glasses, supplemented with a cigar. Women love mastic cocktails or its combination with desserts. By the way, such an alcoholic drink in Greece is often served during wedding feasts, when the main course has already been eaten. Probably, it is not without reason that this wonderful country became the birthplace of many philosophers, whose teachings are still valued today. In Greece, a person feels in harmony with nature. Everything around here breathes with ancient history, starting with monumental buildings like the Acropolis and landscapes, which, it seems, have not changed since the days when deities from Olympus often visited Hellas, and ending with local cuisine. National alcoholic drinks of Greece are as integral part of the history of this country as Greek mythology is known throughout the world.