It has a bright amber, warm color and, as a blend of strong alcohol and honey, features a naturally sweet and delicate yet spirited taste with a subtle presence of spices, leaving a rich, velvety feel on the palate.
Because of its two key ingredients, raki, and honey, rakomelo is a digestive spirit high in powerful antioxidants such as flavonoids and it is traditionally used by many Greeks as a home remedy for people suffering from a sore throat or coughing.
The history of rakomelo dates back to the 12th century, when the Peloponnese peninsula was under Frankish occupation, however other accounts place its origin on the islands of Crete and Amorgos or other Cycladic islands.
Today, rakomelo is produced in Crete and other Aegean islands as well as on the Greek mainland. It is mainly consumed during the winter as a warm drink, with a sweet like pasteli or halva simigdalenio, but can also be enjoyed ice cold as a shot during a summer visit to the Greek islands.
Source: My Little Greek Foodbook
Photo: My Little Greek Foodbook