After dinner drink.
An acquired taste.
|Raki served with dessert and usually both are complimentary|
We might call these the Four Phases of Cretan Raki, also known by its longer and more formal name, tsikoudia. In other parts of Greece, like the Peloponnese where we are this week, the clear liquid is known as tsipouro. Turkey’s version has a taste of anise seed.
|Knossos on Crete - ancient Minoan ruins|
Its production and history is traced back some three centuries – some claim it dates back to Minoan and Mycenean times.
It is said the best raki is that which is home-made although we’ve had what we thought tasted quite good (especially by the time we got to the second or third little glass) at local restaurants.
|Our waiter at Defini's in Chora Sfakia Crete joins The Scout in a raki toast, "Yammas"|
|"Happy Hour" in Astros, a city in the Peloponnese|
So until our next post, a toast to you - thanks for taking time to be with us today: “Yammas!”
We hope to link up today with Foodie Tuesday at Inside Journeys. Drop by there for other food and drink posts.