Chios Mastiha is a Greek liqueur that is made with Masticha Chiou—a resinous sap of the Schinias tree. Although Schinias is found in other Mediterranean countries, the plant only produces resin on Chios, presumably because of the island’s unique microclimate.

The liqueur is made by macerating Chios mastic or Chios mastic oil in grain spirit or distilling it with alcohol. The combination is then diluted with water and sweetened before it is bottled. Chios Mastiha must have a minimum of 15% ABV. The process results in a clear and subtly sweet spirit with fresh notes of pine, anise, herbs, and citrus fruit. 

Rakomelo is a Cretan drink that combines honey and tsikoudia, a clear Cretan spirit that is sometimes referred to as raki, though it is not anise-flavored like the namesake Turkish spirit. The drink is often flavored with herbs and spices such as cinnamon, cardamom, or cloves.

It is frequently prepared at home by combining warm spirit and honey, but commercially produced versions are also available. Rakomelo is sometimes served warm, usually as a soothing winter drink or a health remedy, while the well-chilled variety is mainly enjoyed neat or with ice, preferably as an aperitif or a digestif. 

Vișinată is a Romanian version of sour cherry liqueur. Often prepared as a homemade specialty, the drink is made by macerating sour cherries and sugar in neutral alcohol. The combination is left to infuse for several weeks or months until the macerate attains cherry flavors and appealing red color.

There are no set recipes for vișinată, and most families have their traditional techniques. The final flavor largely depends on the recipe, choice of base spirit, and the quality and ripeness of cherries. When the macerate is ready, the liquid is filtered, while alcohol-soaked cherries can be used in desserts. 

Tentura is a traditional liqueur that hails from Patras. It is prepared by infusing brandy or rum with herbs and spices. The most common flavorings include cinnamon and cloves, but the recipes often also use nutmeg and citrus fruit. Tentura is amber or dark-colored with aroma and flavor reminiscent of warming spices and vanilla.

It can be served neat or over ice, and it is traditionally enjoyed as a digestif or an aperitif. This aromatic liqueur can also be used in cooking or as an ingredient in cocktails and long drinks. Tentura is believed to have an ancient origin that dates back to the 15th century.

Fatourada is an orange-flavored liqueur from the Greek island Kythira. It is made with a strong pomace spirit (tsipouro), spices, and a citrusy infusion attained from local citrus fruit. The liqueur has an ancient tradition on the island, dating back to the 14th century when it was usually made by wealthy local families.

Fatourada is a subtly bitter aromatic liqueur with citrusy, dried fruit, and spicy flavors. It is best to enjoy it as an aperitif or a digestif, served neat or on the rocks, but it could also make a good cocktail ingredient. Fatourada is commonly served with local desserts. 

Kitron is a traditional citron liqueur hailing from the Greek island of Naxos. It is made from citron leaves (Citrus medica) that are macerated in neutral alcohol. The macerate is distilled, and the spirit is then mixed with sugar and water.

Kitron typically comes in three versions that differ in color and strength. Green-colored kitron is the sweetest and has the lowest alcohol content (30% ABV). The colorless version is bottled at 33% ABV, while the strongest yellow-colored variety comes bottled at 36% ABV.