Rakomelo Recipe (Greek Warm Raki with Honey and Spices)

Raki, sometimes called tsikoudia on Crete specifically, is a clear pomace spirit distilled from the leftover skins, stems and seeds of pressed grapes, strong and simple in its usual form. Rakomelo takes that same spirit and turns it into something gentler and warming, honey and warm spices dissolved into it over low heat, meant to be sipped slowly from small cups rather than thrown back the way plain raki often is.

It is genuinely a winter drink, reached for both socially, as something to serve guests on a cold evening, and medicinally, as a first line of defence many Greek and Cretan households turn to at the very start of a cold or sore throat, in the same spirit as a hot toddy elsewhere.

It takes only minutes to make and asks for nothing beyond raki, honey, and a couple of warm spices, gently heated together without ever being allowed to boil, which would burn off the alcohol along with much of the point of the drink.

Key preparation steps

1. Warm raki gently with honey, cinnamon and clove.
2. Keep the heat low and never let it boil.
3. Stir until the honey has fully dissolved.
4. Strain if needed and serve warm in small cups.

Choosing the raki

Cretan raki, also called tsikoudia, or the wider Greek tsipouro, both pomace spirits distilled from grape must residue, work equally well here. Use a plain, unflavoured version rather than an aniseed-flavoured raki, which would clash with the honey and warm spices.

Warming it gently

Combine the raki, honey, cinnamon stick and a couple of whole cloves in a small pan over a low heat, and warm gently, stirring occasionally, until the honey has fully dissolved into the spirit. This should take only five to eight minutes and should never come close to a boil, since boiling drives off the alcohol and much of the aroma along with it.

Taste as it warms and adjust the honey to your preference, since the right sweetness varies quite a bit by personal taste and by how strong the raki itself is.

Serving

Strain out the whole spices if you prefer a completely smooth drink, or leave the cinnamon stick in the pot for guests to see and smell as it is poured, which is common practice. Serve warm, in small cups, and sip slowly rather than drinking it like a shot, since it is meant to be savoured over conversation rather than downed quickly.

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