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Drinks in Greece


Drinks in Greece


As Greek food is integral to the lifestyleand culture of Greece, Greek drinks have also played a large role in Greek lifesince the times of Ancient Greece.

Greeks are very social people. Theylove to socialise, to get together with friends, family, or neighbours even,any excuse will do to meet up with and to catch up on news and gossip. Ofcourse, when they do, often food and naturally drink will be involved.


Tsipourois a genuine Greek product. It is not produced in any other part of the worldexcept Greece.
Tsipouro is a strong distilled spirit containing approximately 36% alcohol pervolume and is produced from the must-residue of the winepress. The distillationprocess lasts for about three hours, during which the product is tasted for itsalcohol content, and controlled by increasing or decreasing the heat. Finally,the distillation stops just when the acquired Tsipouro has the desired taste.

Thename Tsipouro is used throughout the country, except for Crete, where the samespirit with a stronger flavor is known as "Tsikoudia". In some areasof Greece, the Oriental name "Raki" is also used.
The best Tsipouro is produced in Thessaly, Epirus, Macedonia and on the islandof Crete (Tsikoudia).


Ouzo an anise-flavored aperitif that is widely consumed in Greece and Cyprus, and a symbol of Greek culture.Ouzo has its roots in tsipouro, which is said to have been the pet project of a group of 14th centurymonks living in a monastery on Mount Athos.

One version of it was flavored with anise. This version eventually cameto be called ouzo.Ouzo is traditionally mixed with water, becoming cloudy white, sometimeswith a faint blue tinge, and served with ice cubes in a small glass. Ouzo canalso be drunk straight from a shot glass.Ouzo istraditionally served with a small plate of a variety of appetizers called mezes, usually small fresh fish,fries, olives and feta cheese. Ouzo can be described to have a similar taste to absinthe which isliquorice-like, but smoother.






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