The Guardian recently included it in the 10 of the best warming winter drinks around the world:
"When winter arrives in Greece, locals turn to rakomelo, meant to be sipped and enjoyed in good company".
Rakomelo is a combination of grape pomace distillate, called tsipouro or raki in Greece (same as grappa in Italy), with honey and spices. The roots of rakomelo are traced on the Aegean Islands and the island of Crete, where locals throughout the centuries used to warm up raki and add honey, as a warming treat to share among friends.
That is also what the word Rakomelo literally means, Raki and Meli (honey in greek): Rakomelo
Rakomelo is widely known and served in Greece in local small cafes and taverns throughout the year, as a warming treat in the winter or a cold honey shot in the summer. Rakomelo was also used as a home remedy for a sore throat or cough. Even today some elders might "prescribe" a warm rakomelo shot for any winter cold.
To make it in its homemade version, tsipouro or grappa is gently warmed with cloves and cinnamon – orange peel is often also added – and then mixed with a little honey.
Roots Rakomelo elevates the traditional recipe to a premium modern spirit. The highest quality muscat grapes raki is blended with greek thyme honey, without any added sugar. The rough landscapes alongside the wide biodiversity of flora combined with the Aegean summer sun makes greek honey some of the finest in the world. Thyme honey is the most revered Greek honey as thyme-fed bees produce less honey, making it rare and unique.
The perfect serve of Rakomelo is warm. When it is heated up, the aroma of the honey opens up and blends its floral character in perfect harmony with the smoothness of the muscat raki. The result brings on a natural yet discrete honey mouthfeel, warming both the heart and the throat at the same time, with a subtle presence of spices and a rich and delicate finish.
Roots Rakomelo is also the perfect match for aged spirits like brandy, rum or bourbon. It basically smoothens and softens any aged spirit, and this makes it a great tool for craft cocktails. The fact that there is no sugar, just honey, is giving a unique texture and value in craft cocktails.
For example this is how they drink Roots Rakomelo at the renowned Angel's Share in NYC ! "New York, New York" a sour style cocktail with Rye Whiskey and Roots Rakomelo, was one of the best selling drinks this season ! Roots Rakomelo blends perfectly with rye whiskey, and gives a deep but discrete honey finish to the drink.
An interesting serve with Roots Rakomelo won the second place in our last Back to the Roots competition in London, UK. Jason-Candid Knüsel
from the American Bar at the Savoy combined Roots Rakomelo with Cold Brew Coffee, some lime and Tonic Water for a craft long drink
In Athens Greece, the Clumsies team serves an old fashioned twist, with Roots Rakomelo and Metaxa brandy, at their latest creation, Senios bar.
Last but not least and interesting concoction was served at Saxon & Parole in NYC, where they had an autumn serve with Roots Rakomelo, rum, fresh pumpkin & topped up with a splash of IPA beer.
You can see more Roots Rakomelo long drinks and classic twists here https://www.backtotherootsproject.com/