Citrus Masala Liqueur
A traditional Greek aperitif, perfect for serving guests, this citrus masala liqueur blends tsipouro and cognac with aromatic spices and citrus peels.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings4
This homemade liqueur is a classic Greek digestif, known for its warm, spiced flavor and vibrant citrus notes. It's simple to prepare, requiring only a bit of patience as the ingredients meld over 20 days.
The combination of tsipouro and cognac creates a smooth base, while whole spices and fresh citrus peels infuse it with a complex, aromatic character. Serve it chilled as a welcome drink or after a meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Wash the fruits thoroughly and remove the peel with a small, sharp knife, avoiding the white pith which can make the liqueur bitter.
- Place all ingredients together in an airtight glass container.
- Let it sit for 20 days, shaking the container occasionally.
- After 20 days, strain the mixture through a double layer of cheesecloth and pour into liqueur bottles.
💡 Tips
- Use organic fruits if possible, as the peels are the main flavor source.
- Store the finished liqueur in a cool, dark place; it will keep for months.
- Serve chilled in small glasses as a digestif.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου