Mastic liqueur. Mastic is the resin from the Schinias region tree, a member of the tree family which also includes Pistachio and Terebinth trees. Resin is the hard crystal shaped tree drops from various Flion trees. The most well known resin is frankincense and myrrh, gifts the three wise men gave to humanity, along with gold.
Also tasty neat and well chilled as an after dinner digestive. A spirited liqueur with Chios Mastic in a centuries old recipe from Greece An aromatic voyage to the Greek island of Chios, the only place the fabled mastic resin (mastiha) tree grows, distilled to enticing perfection. Mastic is used as flavoring in many sweets and drinks, most famously in Mastiha, a digestive liquor from Chios. You can have Mastic liqueur using 4 ingredients and 5 steps. Here is how you cook it.
Ingredients of Mastic liqueur
- You need 1 packet of mastic droplets (5 g).
- It’s 1 l of pure alcohol.
- You need 750 g of sugar.
- Prepare 1 l of water.
The mastic "tears," or small bits of hardened tree sap, can also be chewed like gum, a practice dating back thousands of years. Excellent quality derived from an ancient distillation recipe. Mastiha (pronounced ma-stee-ha) is a Greek liqueur that contains mastic, a resin collected from the gum of the mastic tree (the earliest known form of chewing gum) and sweetened with sugar. In Greek, the word "μαστίχα" literally means "to chew".
Mastic liqueur instructions
- Place the mastic droplets and the alcohol in a bottle and set it aside until the mastic dissolves, shaking often..
- Boil the water with the sugar into a syrup..
- As soon as it cools, add it to the alcohol..
- Seal and set aside in the sun for 40 days..
- Then strain through a triple coffee filter, into a clean bottle because the mastic leaves residue..
Skinos Mastiha Spirit Mastic Liqueur Specialties. Tradition meets contemporary times The production of Mastiha Spirits is the outcome of a tedious and thorough work associated with nature. Traditional techniques of cultivation, harvesting and… The Mastiha Liqueur is created by distilling the mastic crystals into natural mastic spirit, an authentic designation of origin. Nowadays, the well hidden family recipe which passes from one generation to another, collects the mastic in its own organic farms between August and September and distills it in its traditional copper stills. The liqueur is made by macerating Chios mastic or Chios mastic oil in grain spirit or distilling it with alcohol.
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