Have you tried rakomelo? This wintry Greek libation warms the heart and the spirits. It also has a rich tradition as a homeopathic remedy, making it something of a “triple threat.” We started drinking this years ago in Greece to warm ourselves on windy nights on the islands (it’s not just for winter!). Since then, it’s become a tradition to make some over Thanksgiving, at which time half of the family is very excited, and the other half braes themselves as they can’t quite stand the stuff.
Whether you love it or hate it, you may want to try rakomelo if you have a sore throat. As always, we never mean to condone unhealthy drinking habits, and this DOES contain alcohol. Consume in moderation, or whatever works for you, really.
What IS rakomelo?
A blend of honey, raki/tsikoudia (think of this as Greek moonshine, but really it’s a grape-based liquor of Cretan origin), cinnamon sticks, and cloves, rakomelo is a libation. Its name tells its story: raki (ρακή) + meli/honey (μέλι). We love it served warm, but you’ll see it served both warm and cool. It originates in Crete and is generally drunk as an aperitif. It’s now popular throughout much of Greece. The recipe can be altered to your liking, and some modern distillers have begun adding other flavors to it. We’ll tell it to you straight: we prefer the original recipe.
WHAT MAKES RAKOMELO A GREAT HOMEOPATHIC REMEDY:
HONEY
Did you know that the Ancient Greeks put honey on wounds as a salve? It’s very sacred… we love the word meli and the Melissae who were the goddesses of it. Honey is an excellent home remedy to almost immediately soothe a sore throat, and we now know that it has antibacterial and antimicrobial powers. How, you may ask? Marvelous bees deposit hydrogen peroxide into honey as they synthesize flower pollen. Because honey is naturally acidic, the result is antibacterial properties. I don’t fully understand the chemistry beyond that, but I’m here for it.
CINNAMON
Cinnamon is loaded with antioxidants, such as polyphenols, that protect your body from oxidative damage caused by free radicals. While you may think of cinnamon as a perfect topping for sweets (it’s found in many Greek desserts), it also outranks superfoods like other Greek favorites, garlic and oregano in its prowess as an antioxidant. Cinnamon is so powerful that it can be used as a natural food preservative. Last but not least, we love how it pairs perfectly with honey and clove to round out the flavor of rakomelo.
HOW TO MAKE RAKOMELO (RECIPE)
Our Yia Mas recipe for rakomelo is easy to make. We suggest using a crockpot or cooking over your stove in a pot.
The recipe is flexible and can be altered according to how much you want to yield, as well as how boozy you want it to be.
INGREDIENTS (SERVES 4-6)
- 7-10 cloves
- 4 sticks of cinnamon
- 3ish cups raki
- 1 cup honey. the traditional Cretan recipe is with thyme honey
INSTRUCTIONS
Heat the cloves and cinnamon sticks in a saucepan or pot over medium-high until toasted for about 4 minutes. Add raki and honey, bring to a boil, then turn the heat down and let it simmer for about 10 minutes. If you can let it sit a bit before serving, that's ideal.