Fatourada is a traditional Kytherian liqueur, deeply connected to family gatherings, celebrations, and the island’s hospitality culture.
Made with tangerine peels, warm spices, and local herbs, it reflects Kythera’s rich aromas and the art of slow, homemade preparation.
Ingrédients
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3 tangerines
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2–3 cinnamon sticks
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6–8 cloves
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A small piece of nutmeg
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500 ml tsipouro or grape spirit
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500 ml l'eau
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500 g sucre
Instructions
Wash the tangerines thoroughly.
Peel them carefully, keeping only the outer zest and avoiding the white pith, which can make the liqueur bitter.
2. Infuse
Place the tangerine peels, cinnamon, cloves, nutmeg, and rose into a glass jar.
Add the tsipouro, seal the jar, and store it in a cool, dark place for 15–20 days, gently shaking it every few days.
3. Make the syrup
In a saucepan, heat the water and sugar together.
Simmer for 5 minutes, then remove from heat and allow the syrup to cool completely.
4. Combine
Strain the infused alcohol and mix it with the cooled syrup.
Adjust sweetness to taste, depending on how strong you prefer the liqueur.
5. Rest
Bottle the fatourada and let it rest for at least one month before serving.
With time, its flavour becomes smoother and more aromatic.
Serving
Serve chilled or at room temperature in small glasses.
Traditionally offered after meals, during celebrations, or as a welcoming drink for guests.
Local Tip
Every Kytherian household has its own version of fatourada.
The rose geranium is considered the secret ingredient that gives this liqueur its unmistakable island character.
