Since Antiquity, the Mediterranean basin has been the cradle of great civilizations... but also that of great drinks.

The Phoenicians, Greeks and Romans created a true art of living where wine, anise, herbs and sunny fruits play a central role.

Today, these traditions continue and are reflected in an incredible diversity of Mediterranean alcoholic beverages: fortified wines, aniseed aperitifs, citrus liqueurs and artisanal creations.

In Paris, Solis stands out as a lounge bar unmissable, recreating the Mediterranean spirit through its menu and atmosphere.

To extend this journey, here is 10 iconic drinks from the Mediterranean basin, to discover and savor absolutely.

 

1. Ouzo (Greece)

 

On a white terrace facing the Aegean Sea, ouzo is the drink that starts a conversation: you pour it, add a little water, it clouds, and the table fills with aromas. Ouzo accompanies small plates, late-night laughter, and the slow pace of Greek evenings—it's a social and sunny aperitif.

 

Origin & history: Ouzo is deeply rooted in modern Greek tradition: it took shape in the 19th century, particularly around the Aegean islands (Lesbos, Chios) and port regions. A descendant of anise distillates imported via the Byzantine and Ottoman Empires, it became standardized with the rise of modern stills and the marketing of major local brands. In 2006, its recognition at the European level reinforced its reputation as an identified product of Greece.

 

Ingredients & flavorings: The base can be made from grape distillates or a neutral spirit to which essences are added. The dominant aromatics are anise and fennel; some recipes also use coriander, cardamom, or mint. On the palate, ouzo delivers an aniseed freshness, a light sweetness, and an aromatic persistence that brings out floral and slightly spicy notes.

 

Ways to consume Ouzo: 

• Traditionally diluted with water and served with ice cubes, making it milky and sweeter.
• As an accompaniment to mezzes (salads, octopus, fresh cheeses, olives); it prolongs the tasting without saturating it.
• Used occasionally by modern bartenders in long cocktails or spritz-like to add a Mediterranean aniseed touch.

 

 

2. Raki (Türkiye)

Born in the Ottoman Empire, raki is more than just an alcohol: it's a social institution in Turkey. It's called "aslan sütü" (lion's milk) because it clouds and whitens when diluted with water. Its consumption is deeply ritualized: it's shared around a large table, accompanied by mezze and long conversations.

 

Origin & history: The practice of distilling grape residue dates back several centuries, but raki as we know it emerged during the Ottoman era and became popular in the 17th and 19th centuries in the taverns of Istanbul and the coasts. Regional variations developed (Tekirdağ, İzmir, etc.). After the establishment of the Turkish Republic in the 20th century, raki became a national drink, associated with the culture of the "rakı sofrası"—the raki table—where food, conversation, and music form a unified whole. The process has evolved from artisanal distillations to more industrious production, while retaining houses that still practice traditional methods.

 

Ingredients & flavorings: Grape pomace or raisins (sometimes figs) are generally distilled; the resulting alcohol undergoes a second distillation with anise seeds. Raki can be slightly sweet or completely dry depending on the recipe; it has a strong aniseed character, a fruity base from the grape yeasts and sometimes woody notes if the product has been aged in barrels.

 

Ways to consume Raki: 

• Traditionally diluted with iced water (ratio varies according to taste).
• At the table, always accompanied by a wide variety of mezze (eggplant, salted yogurt, anchovies, dolmas) and fish dishes; it is meant to be drunk slowly.
• In some contemporary trends, used as a base for cocktails to introduce a deep and authentic aniseed dimension.

 

 

3. Pastis (France – Provence)

Pastis is the scent of the scrubland and Marseille terraces: a glass of water, a carafe, long discussions, and the clatter of pétanque balls. Pastis has established itself as the icon of the Provençal aperitif, immediate and convivial.

 

Origin & history: Pastis was born after theban on absinthe (1915) : artisans and distillers sought to recreate less controversial aniseed-flavored drinks. Paul Ricard and other industrialists played a major role in its diffusion from the 1930s. Pastis took up the aromatic tradition of absinthe but softened it and adapted it to the rhythm of cafés and bistros. Its popularity was structured by the culture of the "petit noir" and then the "apéro" outdoors, and it soon became synonymous with the South of France.

 

Ingredients & flavorings: Pastis is most often obtained by maceration and distillation of plants – star anise, fennel, licorice – supplemented by an assortment of garrigue plants (thyme, rosemary, oregano depending on the recipe). Sugar can be added to round out the whole. On the nose, it offers a dominant aniseed profile, complemented by resinous and herbaceous notes; on the palate, it is full-bodied and long.

 

Ways to consume Pastis: 

• Must be diluted with very cold water (typically 1 volume of pastis to 4-6 volumes of water).
• As an aperitif, with olives, anchoïades, tapenade or rillettes; it whets the appetite.
• Reinterpreted by cocktail mixologists based on syrups or citrus fruits for summer variations.

 

 

4. Limoncello (Italy – Amalfi Coast)

On the Amalfi Coast, limoncello is a breath of iced citrus: the layers of bright yellow liqueur serve to conclude the meal on a fresh and sunny note, an immediate reminder of the lemon tree.

 

Origin & history: Limoncello developed in families and domestic workshops in the Bay of Sorrento and Capri in the late 19th and early 20th centuries. There was no single "creator" but rather a family tradition passed down from generation to generation, until industrialization and international diffusion in the 20th century. The local lemons, known as Sorrento lemons (sfusato amalfitano), are very rich in essential oils, which explains the aromatic quality of limoncello.

 

Ingredients & flavorings: The method involves macerating only the zest (avoid the white flesh to limit bitterness) in a strong neutral alcohol for several days to weeks, then filtering and sweetening with a syrup. The zest provides highly concentrated citrus essential oils: notes of peel, lemon essence, sometimes a floral hint depending on the lemon variety. The sugar sweetens the liqueur and brings out the freshness.

 

Ways to consume Limoncello: 

• Served very cold, often in a small iced glass as a digestif.
• Used in cooking (creams, ice creams, pastries) and as an aromatic addition to certain cocktails based on prosecco or vodka.
• Sometimes offered as an iced “shot” between courses to cleanse the palate.

 

 

5. Vermouth (Italy / Catalonia / France)

Vermouth is the drink that invented the modern aperitif: at once wine, herb, and invitation to the table. Whether in Turin, Barcelona, or Marseille, raising a glass of vermouth is entering the art of gustatory prelude.

 

Origin & history: The word vermouth comes from German Wermut, which means "wormwood" (a plant related to absinthe). This term was adopted in the 18th century when Antonio Benedetto Carpano, in Turin in 1786, developed the first modern recipe: a fortified wine flavored with herbs, with wormwood as the central ingredient. Although its name is of Germanic origin, vermouth quickly became part of Mediterranean culture: Northern Italy became its cradle of production, and it established itself as the basis of the aperitif, a typically Mediterranean practice that showcases wine and local herbs. Catalonia, Provence, and Savoy later developed their own versions, incorporating vermouth into their café and bodegas customs. Even today, Turin and Barcelona are considered two of the world's vermouth capitals.

 

Ingredients & flavorings: The base is a white or red wine to which a concentrate of aromatics is added: absinthe/wormwood (hence the name wermut), citrus peel, roots, cinchona bark, cinnamon, cloves, cardamom, etc. The recipes are often kept secret. The profiles range from floral and sweet (bianco) to bitter and caramelized (rosso), all the way to the very dry for the martini.

 

Ways to consume Vermouth: 

• Plain on ice, sometimes with an orange slice or lemon zest, as an aperitif.
• Topped up with sparkling water for a lighter version, or served as “vermouth on tap” in Barcelona bodegas.
• An essential ingredient in classic cocktails (Negroni, Martini, Americano) – it structures the sugar/bitterness balance and aromatic complexity.

 

 

6. Sherry / Jerez (Spain – Andalusia)

In the centuries-old bodegas of Jerez, sherry lives to the rhythm of the sun, salt, and wind: you can smell the cellar floors, the scent of wood, and the history of maritime trade. Sherry is both polished by time and full of character: you have to learn it, then love it.

 

Origin & history: The vineyards around Jerez de la Frontera have been cultivated since ancient times; the specificity of sherry became clear during the Renaissance with fortification intended to stabilize the wine for export, particularly to England. Over the centuries, aging systems (notably the solera) were developed to ensure complexity and homogeneity. The techniques—aging under a veil of yeast (flor) for fino/manzanilla, oxidative aging for oloroso—forge the specific aromatic palette of Jerez.

 

Ingredients & flavorings: The dominant grape variety is Palomino for dry sherries; Pedro Ximénez (PX) and Moscatel are used for sweeter styles. Processes include fermentation, possible fortification (adding alcohol), then solera aging in oak barrels, sometimes under a layer of flor that protects and creates saline, almond, and yeasty aromas. PX wines produce dense wines with candied fruit and caramel flavors; finos are dry, saline, and very fresh.

 

Ways to consume Sherry: 

• Fino and Manzanilla: served very cold, ideal as an aperitif and to accompany tapas, seafood and fried foods.
• Oloroso and Amontillado: richer, with braised meats, game or mature cheeses.
• Pedro Ximénez: as a dessert, on ice cream or with chocolate pastries and dried fruits; also used to coat dishes and sauces in creative cuisine.

 

 

7. The Commandaria (Cyprus)

Imagine a wine consumed by knights and kings: it is the charm of Commandaria, sweet and sunny, which has survived the ages on the stony slopes of Cyprus. Its sweetness is that of the summer harvest and the sun which concentrates the sugars.

 

Origin & history: Commandaria claims to be one of the oldest commercially available wines: already mentioned by medieval chroniclers, it became the drink of the knights of the Order of Saint John in the 12th century. The name comes from the "commanderies" (territorial units) that controlled production and trade. The historical process—drying the grapes in the sun to concentrate the sugars before pressing—continues under modern regulations that protect the appellation and traditional grape varieties. The wine therefore has a dual history: ancient and medieval, then modernized by production rules that ensure quality and identity.

 

Ingredients & flavorings: The local grape varieties (Mavro for the black grapes, Xynisteri for the whites) are sun-dried, concentrating sugars and aromatic compounds. Fermentation partially reduces the sugars, resulting in a naturally sweet wine, sometimes enhanced by concentration and barrel maturation. Aromas of dried fig, honey, caramel, sweet spices, and a syrupy texture are found, but balanced by sufficient acidity.

 

Ways to consume Commandaria: 

• Served as a digestif at room temperature or slightly chilled.
• Traditional pairing: oriental pastries with honey, baklava, or blue cheeses.
• A ceremonial and festive drink in Cyprus, often offered to conclude an important meal.

 

 

8. Mastiha (Greece – Chios Island)

Mastiha is one of the Mediterranean's most unique botanical treasures: extracted from the mastic tree on the island of Chios, its resin flavors liqueurs, confectionery, and remedies. Mastiha liqueur carries with it the dry scent of the islands and a very specific resinous sweetness.

 

Origin & history: The harvesting of mastic resin (mastiha) on Chios dates back to ancient times—Homer already mentioned the resin's properties. Specialist villagers (mastihohorio) cut the bark to collect the sap, which hardens into small drops; these practices are ritualized and protected. The resin has been used as a natural chewing gum, a digestive remedy, and as a perfume. Modern liqueur has developed as a way to exploit this unique resin, using methods that combine maceration and distillation.

 

 

Ingredients & flavorings: The raw material is the resin of Pistacia lentiscus var. chia; the liqueur is obtained by distillation or maceration of the resin in alcohol, followed by the addition of sugar. The aromatic profile is resinous, slightly minty, decidedly balsamic, with a mild bitterness and a hint of lemon depending on the aging and dosage.

 

Ways to consume Mastiha: 

• Served fresh, pure, as a digestif for its supposed digestive properties.
• Mixed with sparkling water or lemonade for a light and resinous cocktail.
• Used in Greek pastries and confectionery to flavor creams and honeys.

 

 

9. Mahón Gin (Menorca, Balearic Islands)

In Menorca, British history and the local vineyard have given birth to a unique gin: dry, round, with a personality marked by juniper but also by Mediterranean touches of citrus.

 

Origin & history: Gin appeared in Menorca in the 18th century under British influence (English occupation of the island). Local distilleries adapted the recipe using a base of local wine distillate (aguardiente) and favoring simple but clean botanicals. "Gin de Mahón" was subsequently recognized as a distinctive product of the island and is now part of a protected tradition.

 

Ingredients & flavorings: Distillation is carried out on a base of grape distillate or neutral alcohol, flavored mainly with juniper, then complemented by notes of citrus (lemon zest), coriander, and sometimes dill or caraway seeds depending on the house. The result is a gin that is less heavy than some London gins, brighter, both dry and slightly fruity.

 

Ways to consume Mahon Gin: 

• Traditionally in a “pomada” (Mahón gin + iced lemonade) very popular on the island – a refreshing summer drink.
• In gin & tonic, with a slice of citrus to reveal the freshness.
• Used in short cocktails where the finesse of the juniper must remain central.

 

 

10. Cap Corse Mattei (Corsica)

Cap Corse Mattei is a full-bodied aperitif steeped in history: a wine flavored with quinine and citrus peel, created at the end of the 19th century and which has become the aperitif symbol of Corsica, combining noble bitterness and fragrant sweetness.

 

Origin & history: Founded in 1872 by Louis-Napoléon Mattei, a doctor and trader, Cap Corse Mattei aims to promote local plants and the use of cinchona (imported bark used as a medicinal tonic). The development of an aperitif based on wine and cinchona is part of the great wave of invigorating aperitifs of the 19th century (like vermouth). The product became part of Corsican identity and was subsequently exported, while remaining associated with the island's tables.

 

Ingredients & flavorings: It is an aperitif wine made from Corsican wines (white or red depending on the vintage) macerated with cinchona, bitter orange peel, aromatic herbs and spices. The cinchona brings the characteristic bitterness, which is counterbalanced by citrus notes and a wine base that is sufficiently rounded to make the whole accessible. We recognize a noble bitterness, candied orange zest and a botanical finish.

 

Ways to consume Cap Corse: 

• Served chilled, plain or on ice with a slice of orange, as an aperitif to whet the appetite.
• Topped up with tonic (modern version) or as a local spritz for a summer drink.
• Pairs well with Corsican charcuterie, fresh figs, or as a counterpoint to sheep's milk cheeses.

 

 

Conclusion

From Greek terraces to Turkish taverns, from Andalusian bodegas to Marseille cafés, each glass tells a thousand-year-old story.

These 10 Mediterranean alcoholic beverages are more than just drinks: they embody a culture, a climate, and a way of life. Whether it's fragrant liqueurs like limoncello or mastiha, bitter aperitifs like vermouth or Cap Corse, or sherry and Commandaria, each of these nectars is a must-try for anyone who wants to understand and taste the Mediterranean.

Whether on a trip or at Solis bar in Paris, let yourself be guided by the richness of these traditions and set off to discover unique flavors, to share and rediscover!