The Mediterranean in a glass: liqueurs that tell the story of a land

11 March 2025

The Mediterranean is a mosaic of cultures, a sea that has united peoples and exchanged knowledge for millennia. Among its most fascinating traditions, the production of liqueurs and spirits tells the story of a land where citrus fruits, aromatic herbs, and spices have come together in an ancient alchemical art. From European abbeys to Levantine markets, from Greek monasteries to North African caravanserais, the processing of fruits, roots, and plants into alcoholic infusions has been a widespread practice for centuries. Even in today’s predominantly Muslim countries, where alcohol consumption is regulated by religion, the past preserves recipes for liqueurs and spirits once appreciated by local elites and communities. Today, these products represent more than just beverages: they are fragments of history, expressions of the Mediterranean landscape and biodiversity, and custodians of artisanal knowledge passed down through generations.

Liqueur or spirit?

The difference between a liqueur and a spirit lies in the process: spirits, such as Greek Ouzo or Lebanese Arak, are made from the fermentation and distillation of raw materials, without added sugar, and often have a high alcohol content. Liqueurs, on the other hand, are produced by infusing herbs, fruits, or spices in alcohol, with added sugar that makes them smoother and sweeter, as in the case of limoncello or pastis. While spirits highlight the purity of the raw material, liqueurs add a complex aromatic dimension, often tied to their place of origin.

A common element in many of these products is anise, an ingredient found throughout the Mediterranean, from Provençal pastis to Greek Ouzo, from Lebanese Arak to Italian Sambuca. The hypnotic effect of these liqueurs, which turn milky when diluted with water, is due to the essential oils of the plant, which separate from the alcohol and create the characteristic “white mist” in the glass. Anise is not only a pleasure for the palate but also an ancient remedy used to aid digestion. Its scent evokes the sun, the sea, and the wild fennel plants growing along the coasts, bringing with it the very essence of this region.

Ouzo, Pastis, and Limoncello: the great classics

Among the countless varieties of liqueurs and spirits found along the coasts and islands of this sea, some stand out for their history and unique identity. The journey begins in Greece, where Ouzo is more than just a beverage: it is a ritual. Served in small glasses, often diluted with water and ice, its intense anise aroma invites conviviality, signaling that the day is about to slow down to make room for sharing and the pleasure of the table.

Crossing the sea to Provence, we find Pastis, born as an alternative to Absinthe when it was banned in France in the early 20th century. Here, under the southern sun, Pastis is slowly enjoyed, diluted with cold water, in a play of transparencies and opalescence that turns the glass into a small liquid magic. Its blend of Anise and Licorice makes it unique, a sip of summer melting into the streets of Marseille.

From France, we move to Italy, the land of citrus and sweetness. Limoncello, with its intense freshness and simplicity, is perhaps the quintessential Mediterranean liqueur. Originating from the Amalfi Coast, Sorrento, and Capri, it is still made today with just a few ingredients: sun-ripened lemon peels, alcohol, sugar, and water. But while Southern Italy boasts citrus fruits, Sardinia holds another secret: Mirto. This liqueur, made from the maceration of the berries of the Myrtle plant, is the very soul of the island. Its ruby color, intense aroma, and bittersweet flavor make it a unique drink, inextricably linked to the Sardinian land, best enjoyed neat or over ice.

Lentisk, cherries, and figs: Mediterranean flavors

Continuing along the Spanish coast, we come across Licor 43, originating from Cartagena. Its secret recipe, combining 43 ingredients including spices, citrus, and vanilla, makes it a particularly versatile liqueur, perfect both on its own and as a cocktail base. Its sweet and enveloping taste has made it one of Spain’s most exported liqueurs.
Along the Dalmatian coast, Maraschino stands out for its refinement. Born in Zadar, this liqueur is made from small, aromatic Marasca cherries, giving it a delicately bitter taste and an unmistakable floral note. Appreciated by European royalty and bartenders worldwide, Maraschino is an icon of the Eastern Mediterranean.
Returning to Greece, on the island of Chios, we discover Masticha, a rare and precious liqueur made from the resin of the Lentisk tree. With its resinous and fresh flavor, Masticha is deeply rooted in Greek culture and its millennia-old traditions. The Greeks consider it a true digestive elixir, perfect after a hearty meal.

Heading south to the Levant, we encounter Arak, the quintessential spirit of Lebanon, Syria, and Palestine. A sibling of Ouzo and Pastis, it is the star of long communal dinners, served in glass carafes and mixed with water and ice. Its spicy aroma and strong character make it an inseparable companion to Mezze, the famous Middle Eastern appetizers.
In Tunisia, Boukha surprises us with its sweet and enveloping flavor. Made from figs, it is one of the few alcoholic products of Maghreb origin, preserving a culture that has maintained ancient traditions.
Finally, in Malta, Bajtra closes our journey with its fruity and sunny flavor. This liqueur, made from prickly pears, is a tribute to the arid and captivating landscape of the Maltese archipelago.