Metaxa

I don't know if this is a common thing elsewhere, but in Seattle a large number of bars use Metaxa 5 Star as the brandy in their Sidecars.

I do that myself too as a result (though the 7 Star is even better).

2:1:1 Metaxa:Cointreau:lemon is hard to beat.

Metaxa's one of those oddities that I rarely use and see people use. I wonder if it's drunk more outside of the US. The only drink recipe I can think of is the International Stinger, which is essentially the Coffee Royale without the coffee.

Metaxa would go well in a side car. I use it in Centaurs (brandy mojito with ginger ale). Otherwise, the usage around here is limited to collecting dust on bar shelves, except in the Greek restaurants.

My experience with Metaxa is worse - in my opinion it has a kind of artificial taste and it is not a must have spirit at all.
Even I do not understand how to call it liqueur - because there is no massive sugar added!

Anyhow there are lot of interesting spirits and liqueurs and this is just a cheap and unworthy product with a quiet good marketing...

Ah Metaxa, that brings up memories of drinking the 3 Star from a flask bottle as a student in Greece. If I remember correctly, the 3 star was some pretty rough stuff. The roughness was equivalent to drinking some of the cheaper blended scotches, though, of course, the taste is different. If you're in Athens in the market for Metaxa, stop by Bretto's in the Plaka and pick up some of their homemade ouzo as well, in the quaint metal bottles for easy airline transport.

While in Greece a couple years ago, Metaxa and Tonic with Lemon was advertised extensively. I thought it quite delicious!

Well, one Greek liqueur that's much more unique than Metaxa is the mastic liqueur from Chios island. I don't know how easily you could get one if you're not in Greece, but I've made some very very very interesting mixes with it.

Michael,

We just came back from Greece and found tht the importer for Masticha is Athenee Imports. Go to their web site and click on distributors for one near you.

You may have to special order it.

Good luck,
Mike

I have a vintage bottle of Metaxa, which appears to date from the Panama Pacific International Exposition in 1915. Could I be reading the label incorrectly? If not, is this valuable? Is it drinkable? Where would I look to find these answers? Thanks

You can make a terrific sidecar with Metaxa in place of the brandy. A little orange juice along with the lemon goes well.

I also have a vintage bottle of Metaxa, which appears to date from the Panama Pacific International Exposition in 1915. I found it locked away in my father's basement. Is that the correct location for the date? Is this valuable? Is it drinkable? Where would I look to find these answers? Thanks

Gentlemen,
I have a bottle of Metaxa, with the seal intact, from the 1915 Panama Pacific Inter. Exposition Grandprix held in San Francisco, CA. This is a Five Star product. The bottle is a 4/5 Quart which has the name AUSTIN NICHOLS & CO,. INC., BROOKLYN, NY on the tax stamp. The tax stamp number is 36A4127007 and is a 92 Proof distilled grape brandy. Can you help me in determining its worth?

Whoa! Masticha? Beware.

I'd like to point out a few things: there are lots of non-retsina Greek wines (Boutari being a name you're likely to see). These all taste like, well, wine, rather than the weird pine-infused taste of retsina (which even among Greeks tends to be an acquired taste at best).

I don't have any experience drinking Metaxa, but this has intrigued me enough to try it.

Bizarrely, I not only drink ouzo fairly often (it's nice), but I have tried Masticha. Holy moly is it weird. The "mastic" in question is basically a chicle-like tree sap, and it gives the stuff a strong, sweet bubblegum flavor. It was appalling. If you envisioned "Absolut Bubblgum" gum-infused vodka, you'd be pretty close to the taste.

I'd be intrigued by the kinds of mixers that start with Masticha.