Image via WikipediaIn the US some call it moonshine… in Italy they call it Grapa, but in Greece we call it Tsipouro, Raki or Tsikoudia… with Tsipouro being used more frequently and yes… it is potent stuff. Tsipouro is a strong distilled spirit containing approximately 45 percent alcohol and not produced in any other part of the world except for Greece.
For centuries it was the by-product of viticulture and domestic production of wine, which was widespread across the country. Tsipouradika, or restaurants that serve Tsipouro as their main alcoholic beverage, are very trendy in Greece, and quite popular with the younger generation.
Tsipouro is produced from the pomace (the residue of the wine press). According to the tradition, the first production of Tsipouro was the work of some Greek Orthodox monks. This occurred during the 14th century on Mount Athos in Macedonia, Greece. Gradually, this idea of using the must left over from the wine-making process in order to produce a distilled spirit was passed to viticulturists in poorer regions of the whole country, which already used the distillation process for other purposes. Thus, Tsipouro was born.
Depending on the time of year, Tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. Tsipouro, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings, as their consumption had a festive and symposium-like quality.
It is usually served in shot glasses, very cold, often with meze (h’ordeurves), walnuts, almonds, raisins, feta cheese, olives, or accompanying halva or other desserts in restaurants.
In 2006, Greece filed a request to recognise tsipouro as a PDO (Protected designation of origin) product.
Although not typical, anise-flavored tsipouro is also available, produced especially in Central Macedonia, Chalkidiki, and Thessaly, while Epirus is known for its “Rakomilo” which is a honey seasoned Tsipouro that is simply divine and quite difficult to resist!
So next time you shop for a bottle of Tsipouro, know that you are supporting a tradition that dates back tens of hundreds of years.
Bottoms up everyone!
RECIPE OF THE WEEK
Seafood Saganaki with Tsipouro – From the Island of Paros
This is one of my favourite mezes (or h’orderves). In Greece it is very customary to serve many types of meze when drinking Tsipouro or Ouzo. Some even prefer this over a main meal… I know I do. And it is great
Ingredients
1 kilo of medium sized shrimps.
300 grams of feta cheese (or 1 +1/4 cups)
2 tomatoes (puréed)
1 bay leaf
1 large onion
2 cloves of garlic
1 tsp of sugar
1 tsp of sugar
1/3 cup of olive oil – Recipe calls for at least 1 cup, but it will make it very heavy
A shot glass of Tsipouro
Salt
Freshly ground pepper
Directions
Sautee onions in olive oil and add tomatoes, garlic, bay leaves, salt, pepper sugar and a little bit of water. Cook mixture for at least 15 minutes. Then add your cleaned shrimps and cook for a further 5 minutes. When your shrimps begin to curl up add a shot of Tsipouro and allow the alcohol to evaporate and remove from heat. Pour mixture in a clay pot or very small pan, check it for water, if it is too runny then add half tsp of tomato paste, if not then omit doing so. Add crumbled feta (make sure your pieces are not medium sized. Cover pot with aluminum foil and bake for at least 10 minutes…. at 350, or 180 Celsius. Serve at once… with plenty of crusty bread and lots and lots of Tsipouro! Enjoy...
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