Tsikoudia is a Cretan spirit that is distilled from fermented grape pomace (strafylo)—the solid remains that are left after the grapes have been pressed. Tsikoudia is traditionally distilled in October and November, usually in small, family-owned copper stills.

The final product is a clear, potent, and colorless drink with an alcohol content that can vary from 40 to 65% ABV. Tsikoudia is similar to tsipouro, another pomace spirit that is produced in other parts of Greece. Unlike tsipouro, tsikoudia is typically distilled only once, which helps preserve flavors and aromas. 

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. 

This strong Greek spirit is distilled from pomace—solid components of grapes that are left after the juice has been pressed. According to some records, tsipouro was first produced in the 14th century by Orthodox monks. The drink comes in its original, pure form, but some distillers infuse it with botanicals, primarily anise, to create the anise-flavored spirit that is traditionally mixed with water.

Plain tsipouro is best appreciated well-chilled and neat, served in shot glasses. It is enjoyed as a welcoming drink and typically accompanies Greek meze—assorted small dishes. In Crete, a similar drink with a stronger aroma goes under the name tsikoudia.

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.

Metaxa is a popular Greek spirit that is made from brandy (usually produced from Savatino, Sultanina, and Black Corinth grapes), a secret combination of botanicals, and the aromatic and carefully selected Muscat wines from the island of Samos.

The distillate and the wines are aged separately in oak casks before they are blended and flavored with botanicals. Every blend is then aged for a minimum of three years. Metaxa has a rich amber color, and it is praised for its smooth, complex, and intense flavor and aromas that are reminiscent of flowers, citrus, dried fruit, herbs, and spices. 

Ouzo is one of the best-known Greek specialties whose large-scale production started in 1830. It is distilled from neutral alcohol that is diluted with water and flavored with a combination of aniseed and various botanicals, such as fennel seeds, coriander, cardamom, nutmeg, cinnamon, ginger, or angelica.

The choice and the blend of herbs determines the final taste profile and its quality. Ouzo is protected by the European law, and it can only be produced in Greece and the Greek section of Cyprus, while the island of Lezbos became a center of ouzo production. 

Produced on the island of Chios, this Greek spirit is distilled from sun-dried and fermented figs in traditional copper stills, similar to those used for making ouzo or raki. Traditionally, the production of souma starts around the end of October, and it typically lasts until mid-December.

The preparation of the figs, however, starts earlier, usually at the end of August, when the fruits are gathered, dried, and allowed to ferment in large barrels with water and yeast. This beverage is made by the local people of Chios, in traditional home distilleries, and it can be bought from individuals selling it in unlabeled bottles throughout the island. 

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.