Fresh Approach Cooking

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Seriously. Until a few happy hours ago, I had no idea what Metaxa was.

But there I was at a late night barbeque. I pointed to an outrageously tall and brightly labled bottle behind my hostesses well stocked bar and inquired about its contents.

Instantly I was served a glass, swilled and swooned.

I had a second glass.

I encouraged my fellow revelers to imbibe.

I was a dilettante on a mission to convert the masses.

I wanted to start a trend.

I wanted everyone to know the glory of Metaxa.

I was a bit tipsy at that point.

Giggle.


The next day, upon further research (ooh, I do love research!) I learned Metaxa is a classic and somewhat coveted Greek beverage. A flavored brandy, sort of like gin, but you know, starting with wine instead of clear alcohol.

The flavor is strong but sweetish, with juniper, rose and herb notes. It is mellow but bold and broad. It is delicate but the taste is huge. It's a whole lotta flavors all at once. Complexity in a glass.

That must be why it was served to me mixed with sparkling wine. Alone it could possibly overwhelm a girl. Then again, I think it did anyway.

Mixed it was a coy shade of amber. Mysterious. Pretty and bubbly.

Hic.

Perfect with Greek meze or (in my case) barbequed chicken. The sweetness of the bbq sauce was a perfect compliment to the herbaceousness of the alcohol.

Find some, try it and enjoy! You will be a convert too.

1 oz. Metaxa
3 oz. sparkling wine


Pour the Metaxa into a glass, top with the chilled wine and serve.

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Metaxa is a Greek spirit that was invented by a silk trader named Spyros Metaxas in 1888 in the Attica region, in the province of Athens.

The first advertisement for jelly beans was published in the Chicago Daily News on July 5, 1905

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Labels: Drink of the Week