One of the things we were excited to try here in Cyprus is Zivania, the local firewater. It’s a 80+ proof brandy that Cypriots make from pomace (the grape residue left from wine-making), mixed with wine. We’re not huge fans of ouzo/raki, but we like this little gem very much indeed. It’s a bit like grappa, but less alcohol-y tasting. We’ve also found a coloured one, marked ‘sweet’, that goes down easy (unlike grappa). We’ve heard tell that in some parts of Cyprus they add cinnamon, but haven’t gotten our hands on any of that yet. There’s a faint raisiny taste in some brands that we really like.
Cypriots drink zivania year-round, usually in small glasses as an aperitif with nuts, but also as part of a meze meal (as Turks and Greeks drink raki and ouzo). In the summer it’s served ice-cold, and in the winter, not. We like it both ways but have a slight preference for room temperature. (It’s winter now, or what passes for it – temps in the 60s F/mid-teens C.) But we’ve also been experimenting. We like it with prosecco, with sparkling water and lemon or lime, with orange juice.
And it’s a drink of Historical Significance, seemingly dating to Venetian rule of the island (late 15th century). More than that, it’s a drink of Medical Significance: sort of in the way you might use brandy or whiskey for medicinal purposes (shock, warmth, toothache, gargle for sore throat, crappy day at the office). But wait there’s more: Cypriots, we have it on reliable authority, use it to treat wounds and massage sore body parts. Can your whiskey do that? (Seriously, can it? Let us know…). Finally, it is a drink of Cultural Significance, now protected by the EU. And many Cypriot families, especially those living in the mountains, make their own.
But perhaps our very favourite thing about zivania is that it’s cheap and readily available. We’ve seen multiple brands in grocery stores and corner shops, in prices ranging from €5 for a small bottle up to not more than about €20.
