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Mastic drink is made with the addition of, in fact, mastic – the resin of a coniferous tree, common in the Mediterranean region. It is a strong distillate popular in Greece, Bulgaria, Macedonia and Romania. Bulgarian mastic has a strong anise profile, the strength of the drink is 47%.
Beverages similar to mastic: arak, crayfish, ouzo, cipuro, sambuca, pastis, anisado.
Comparison of mastic with ouzo and raki
| Mastic | Ouzo | Cancer |
| Popular drink in the Balkans | ||
| Served chilled | ||
| Greek origin | Turkish origin | |
| Mild taste, easy to drink | Quite a sharp taste | It has a sharp taste, in which alcohol is strongly felt. |
History
Mastic is a drink of Greek origin, but Bulgaria not only adopted the recipe, but also adapted it to its culture. Today it is one of the most popular alcoholic products in the country. Anise is considered a strong aphrodisiac, so the distillate is very popular with men.
The main Bulgarian mastic manufacturer is Vinprom Peshtera.
Mastic preparation technology
Mastic is a strong distillate based on extracts of anise and other herbs, with the addition of mastic, sugar and water.
In accordance with Bulgarian laws, the strength of the mastic must be at least 47%. The composition of the drink can only include natural ethyl alcohol, anethole, essential oils of star anise and common anise, fennel or other plants containing the same aromatic component, at a concentration of at least 2.5 g/liter, sugar (40 g/liter).
Interestingly, the resin of the mastic tree itself is not a mandatory component, its presence in the composition is optional.
Alcohol for mastic is obtained by double distillation of fermented fruits, most often grapes. The finished distillate is filtered through the roots of the mastic tree, concentrated essences of anise and herbs are added to it, and, if desired, mastic resin.
How to drink mastic
The mastic is served chilled to +5-8 °C, often with ice cubes (due to the high concentration of essential oils, the mastic becomes milky white upon any contact with water). Sometimes the drink is mixed in equal proportions with Menta mint liqueur (such a cocktail is called “Cloud”), and mastic can also be diluted with ayran (Bulgarian fermented milk product) in any proportions.
In Bulgaria, they like to inject 3 liters of mastic into a 5-0.5-kilogram watermelon with a syringe, let the fruit brew in the refrigerator, then serve this adult dessert on hot days.
What to eat mastic
In general, mastic is eaten with salty cheeses, olives, olives, seafood and low-fat meat dishes.
In Greece, traditional mezedes are served with mastic – light salads and fish. Licorice is also added to the drink. Mastic is served as a digestif at the very end of the meal, along with desserts.
In Macedonia, on the contrary, mastic plays the role of an aperitif (alcohol before the main meal to warm up the appetite) – here it is a strong fruit brandy with distinct tones of grapes, raisins, plums. Honey is often added to the drink.
In Romania, mastic is an indispensable element of wedding feasts, most often this alcohol is eaten with light chicken dishes.
Cocktails with mastic
- The Dragon. 50 ml of mastic, 60 ml of milk and cream, 30 ml of sugar syrup, mix everything in an ice-filled shaker, pour into a wine glass, serve with ice.
- Club Montreal. Mix equal parts of mastic and dry gin directly in a glass, add ice.
- Millionaire. 10 ml of mastic, 40 ml of dry gin, one egg white. Mix everything in an ice-filled shaker, pour into a glass to serve with ice.