TasteAtlas has listed their Best Liqueurs in the World, in which two Greek alcoholic drinks feature.
No Greek drink made the Top 10, but Rakomelo and Chios Mastiha did feature in the Top 20.
Rakomelo #15
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 Balkans spirit. The drink is often flavored with herbs and spices such as cinnamon, cardamom, or cloves.
It is frequently prepared at home by combining warm spirit and honey, but commercially produced versions are also available.
Rakomelo is sometimes served warm, usually as a soothing winter drink or a health remedy, while the well-chilled variety is mainly enjoyed neat or with ice, preferably as an aperitif or a digestif.
Chios mastiha #20
Chios mastiha is a Greek liqueur that is made with Masticha Chiou—a resinous sap of the Schinias tree. Although Schinias is found in other Mediterranean countries, the plant only produces resin on Chios, presumably because of the island’s unique microclimate.
The liqueur is made by macerating Chios mastic or Chios mastic oil in grain spirit or distilling it with alcohol. The combination is then diluted with water and sweetened before it is bottled. Chios mastika must have a minimum of 15% ABV.
The process results in a clear and subtly sweet spirit with fresh notes of pine, anise, herbs, and citrus fruit.
#3 Frangelico from Italy
This pale gold liqueur is distilled from a hazelnut infusion which is blended with various flavoring agents such as vanilla, chocolate, or coffee. The base concentrate is then combined with alcohol, sugar, and water before it is left to age. Frangelico is a well-balanced, sweet liqueur, characterized by its strong hazelnut, chocolate, and vanilla aromas.
The story of its origin is mainly associated with Christian monks who resided in Piedmont and were allegedly the first to produce hazelnut distillates. The original shape of the bottle, reminiscent of monks’ habit, and its name were also inspired by a similar legend of a hermit monk named Fra’ Angelico.
#2 Amarula from South Africa
Hailing from South Africa, this cream liqueur is produced with a base spirit that is distilled from carefully selected and hand-picked fruits of African marula, which is also known as elephant tree. The base is aged and then combined with sugar and cream to create a rich liqueur that is characterized by its slight caramel flavor and underlying notes of vanilla and spices.
Since marula fruit is a treat for elephants, the brand has turned them into a trademark, and actively work on their protection. Amarula is best served well-chilled, preferably over ice, but it also blends well into cocktails, especially those based on whiskey or vodka.
#1 Umeshu from Japan
Umeshu is a Japanese liqueur made by macerating sugar and ume plums (Prunus mume) in alcohol. It is usually made with rock sugar and ripe or green ume plums, while the base is generally made with shōchū, though other neutral spirits can also be used.
The result is a bittersweet liqueur with a fruity aroma. Apart from the classic version, umeshu comes in a variety of styles that may include other sweeteners such as honey or black sugar, while some add additional flavorings. Umeshu can be enjoyed straight, on the rocks, or diluted with water, tea, or soda.
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