Cinnamon liqueur from Crete. Rakomelo, raki with honey, is a favorite drink amongst Cretans made by combining pure Cretan raki -Tsikoudia (Greek raki) with Cretan thyme honey, cloves and cinnamon sticks. R akomelo has a great sweet and full of spices taste and is widely enjoyed as an aperitif. Add the cinnamon, cloves, the orange peel and the honey.
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. Cretan liqueurs are based on Cretan tsikoudia-raki. You can cook Cinnamon liqueur from Crete using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Cinnamon liqueur from Crete
- You need 1 l of raki.
- It’s 3 tbsp of honey.
- You need 2 of cinnamon sticks.
- Prepare 1 tsp of cloves.
- It’s 2 of large pieces of orange peel.
Mrs Kaiti Dinapoja creates unique combinations of sweet liqueurs with tsikoudia and the best Cretan fruits and herbs. She has developed liqueur making into a mini science. Bartenders around Crete trust the Cretan liqueurs Dinapoja for special drink and cocktail creations. Tsikoudia -Greek Raki- the traditional Cretan welcome drink, an integral part of the local identity and hospitality.
Cinnamon liqueur from Crete instructions
- Empty the raki in a glass bottle with a large mouth. Add the cinnamon, cloves, the orange peel and the honey..
- Seal the lid and keep the bottle in a dark and cool place for at least 2 months..
- During this time stir the bottle 6-8 times so that the honey dissolves..
Rakomelo -raki ( tsikoudia ) with honey- served warm especially during winter. Tsikoudia flavoured with almond, strawberry, orange, caramel or coffee the new innovative Cretan Spirits. If you have visited Crete I'm sure you have tried at least one shot of Cretan Raki, the strong beverage that is almost synonymous to Cretan culture. It is also called "Tsikoudhia" and it has Turkish roots. It is made of grapes marc boiled in the cauldron.
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