Go Greece Lightning!
My lovely wife and I recently returned from a trip to Greece. Yes, the Greece that is having a bit of a hiccup in its economy. But, more importantly, this is the Greece of antiquity – the Greece that gave us Feta cheese, olives, and capers – the Greece that has ruins at every turn – the Greece that seems to have endless amounts of bright, crystal clear blue seas. Ah, yes, Greece. My love affair has only been strengthened, and you’ll see below why.
The kind folks at Metaxa (more about this juice below) sent this bartender and his wife to Greece for 7 days of magnificent entertainment, beauty, and a bit of mixing at the famous Metaxa distillery in Kifissa, not too far outside of Athens. We visited the brand spanking New Acropolis Museum, and hob-nobbed with wild Partridges at Poseidon’s temple, which seemed to be located, literally, on the edge of the world. We enjoyed some of the best food that Greece has to offer. Greek food is now my favorite food. I’ve been living on Greek salads, olives, and Nescafe ever since we returned.
We spent 3 nights in Athens, near a small village called Vouliagmeni. It was by the sea, and seemed like a tropical oasis. We stayed at the Divani Apollon Hotel, where the staff went out of their way to accommodate us and our needs (not that we’re needy). As it turns out, the head bar-man at the hotel is none other than Greek bartender extraordinaire George Makris, former President of the Hellenic Bartenders’ Association. He treated us to some of his signature drinks and a wide smile that seemed capable of lasting forever. George and I go back…way back. We were facebook friends even before meeting.
One highlight of our time in Athens was our private tour of the Metaxa distillery. Yes, Metaxa. Heard of it? It’s the national spirit of Greece, and made from a blend of brandy and wine from sun-dried Savatiano, Sultana, and Black Corinth grapes. Then aged Muscat wine from the Greek islands of Samos and Lemnos is added to the blend to create a magnificent product, not unlike some of the best brandies in the world. But don’t call it a brandy. It’s a Greek spirit.
The history intrigued me: Started by Spyros Metaxa back in 1888, the brand began exporting to the rest of the world just a few years later. Metaxa arrived stateside in 1900, and in the next 50-60 years, Metaxa ads (like the one below) started cropping up all over the place. If there was any marketing campaign to emulate, it was Metaxa’s. Today you can find Metaxa 3, 5, 7, and 12-star bottlings, as well as a Grand Reserve (which is fabulous, by the by). The “stars” represent the amount of years the blend is aged.
Following our days in Athens, we traversed the sea and landed safely onto the island of Paros. The lush landscape, blue skies, and warm weather soothed our souls. And by the time we arrived at our hotel, the amazingly clean and fantastic Stelia Mare Boutique Hotel, we were ready for a good night’s sleep.
In the morning we were awoken by roosters cackling and dogs barking. Not a bad thing, just something us city slickers were not used to. Breakfast every morning was on a balcony overlooking the beach and sea, and the cool evenings capped off with after dinner drinks at one of the many small bars (where we enjoyed Metaxa and Tonics, of course) in the quaint village Naoussa. We rented a car (something I would surely recommend) and drove along the entire coast of the island in a day. We explored abandoned marble quarries from Roman times, tried local fish and wine, sun-bathed at remote beaches, and even took a lovely ferry ride across to the neighboring island, Antiparos. Here we ate by the port and stepped deep beneath the earth into one of the oldest and deepest caves in the world.
We were sad to leave, but understood that all good things must come to an end. A huge THANK YOU to my friends at Metaxa (Huite, Paris, Maria, etc.) and the crew at Remy-Cointreau (Sheila, Christina) and Effie Panagopolous and Laura Baddish (who were very influential in facilitating this trip). Cheers to Greece!
PS – if you haven’t heard of Mastika, you will. Stay tuned, my friends, stay tuned.
PPS – some more photos a bit further down below…
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