February 19, 2007

Metaxa es Su Taxa

Move over, Ouzo...there's another liquor in town for when you want to get your Greek on. Wait, get your Greek on? That sounds a bit risque, or at least fraternity-related. What we're talking about is Metaxa, a brandy relative from the Greek Isles that we haven't tasted yet but is suddenly and most definitely on the docket.

Metaxa is a similar species to Grand Marnier, but not as dominated by one note. It smells lightly of vanilla, with hints of orange and dark spice, and tastes somewhere between sweet bourbon and brandy. You feel the heat and tingle from the alcohol on the tip of your tongue, but the spirit doesn't burn going down, a unique and dangerous quality.

With a description like that you can smack our butts and call us Aristotle. Check out a recipe for a drink called a Marmalade Sour that features this liquor after the jump.

Put two ounces of Metaxa, a half-ounce of lemon juice, a few dashes of orange bitters, an egg white, and a teaspoon of marmalade in a cocktail shaker. Shake it as hard as you can for 15 seconds to froth the egg white, or use a blender (this time with no ice!) if you don't have a shaker. The marmalade is the genius of this drink, which is creamy, zesty, warm, and light all at the same time.

If you're nervous about the egg factor you can read our tips for egg whites in cocktails, and continue reading this paean to Metaxa at Seattle Weekly.