How do you drink Tsikoudia?
Tsipouro and raki / tsikoudia are best enjoyed ice cold, or even with ice. If cold enough, serve it in shot glasses, if not, in glasses just large enough to room a couple of ice cubes. In the winter, you can also enjoy it warm in the form of rakomelo (see recipe below).
What does Tsikoudia taste like?
During the Turkish occupation of Greece, particularly on Crete, the Turks began calling the local spirit Raki because it was similar to their own version of this beverage. However, Turkish Raki is flavored with anise and Greek Raki is has a clear, clean taste.
What is Cretan Raki made from?
Tsikoudia is made by distilling of pomace, what remains of grapes pressed in winemaking. The pomace ferments for about six weeks in a tightly-sealed barrel, and is then distilled. In the eastern part of Crete tsikoudia is commonly referred to as raki, but apparently less so in the west.
How do you serve Cretan Raki?
Warm Raki or “Rakomelo“, if mixed with honey and a little bit of cinnamon, helps you keep warm in the winter, while icy Cretan Raki can be served as a refreshment after or before a meal.
Is Raki a digestive?
Raki is a strong digestive drink containing between 25% and 30% alcohol and is similar to the Italian grappa. It is high in antioxidants and very limited consumption has some benefits for the digestive system.
Does Raki go bad?
Since Raki is made of more than 45% alcohol, it will not let the bacteria grow quickly. An unopened bottle has an indefinite shelf life, while an opened bottle lasts about 10 years before it goes bad.
Is Raki a vodka?
Rakı or raki (/rɑːˈkiː/, /rɑːˈkuː/, /rɑːˈkɜːr/, Turkish pronunciation: [ɾaˈkɯ]) is an alcoholic drink made of twice-distilled grapes and anise….Rakı
| Type | Spirit |
|---|---|
| Alcohol by volume | 40–50% |
| Proof (US) | 80–90 |
| Colour | Transparent (milky white when mixed with water) |
| Ingredients | Grape pomace, Aniseed (flavouring) |
How strong is Raki?
about 45%
A raki table typically gathers around 7 p.m. and disperses sometimes long after midnight, with diners eating all the while. The food serves in part to dampen the effect of the strong spirit — raki is about 45% alcohol.
What does Cretan Raki taste like?
The original name comes from the Turkish and the raki produced in Turkey is anise flavoured in contrast to the Cretan one. In terms of taste, raki is comparable to Italian grappa. Just like grappa, it is not diluted with water. Countries in the Middle East call raki with various names such as Araka, Araki, Ariki.
How long can you keep Raki?
How is raki produced?
The raki is made in the autumn after the grape harvest, when the vines have been pruned. Raki is obtained from the press residue of the fresh grapes during winemaking, the pomace, by distillation. The raki is clear and contains on average between 30 and 40 percent alcohol by volume.
Where can you get the Cretan spirit tsikoudia?
Visit the Cretan Olive Oil Farm and Raki Distillery near Agios Nikolaos, or the Zargianakis Raki Distillery in Prinias, Heraklion. You can find organic raki, rakomelo which has honey, as well as many other traditional and not-so-traditional varieties of tsikoudia. Organic raki infused with strawberry, orange, almond and coffee are available to try.
Where can you find tsikoudia and ouzo in Crete?
Tsikoudia and Ouzo are the traditional drinks which can be found in every household in Crete. Almost every family with vineyards produce their own homemade tsikoudia and is usually offered to welcome guests, serve it before a meal accompanying starters or after dinner, as an aperitif, with fruit or dessert.
Where can you get tsikoudia in Heraklion Greece?
Visit the Cretan Olive Oil Farm and Raki Distillery near Agios Nikolaos, or the Zargianakis Raki Distillery in Prinias, Heraklion. You can find organic raki, rakomelo which has honey, as well as many other traditional and not-so-traditional varieties of tsikoudia.
Where does the Greek drink tsikoudia come from?
In the eastern part of Crete tsikoudia is commonly referred to as raki, but apparently less so in the west. It is often produced at home in villages throughout Crete, and so the alcohol content varies by producer.