Kleos Mastiha - Mastic Resin Liqueur Recipe
Make Kleos Mastiha - Mastic Resin Liqueur Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Liqueur
Mastiha (mastic) infusion
Sweetening syrup
Aromatics & finishing
Bottling & clarification
Method
Base Liqueur
- 1
Mastiha (mastic) infusion
- 2
Crush mastiha
Lightly crush the 6 g mastiha tears (or 4 g ground resin) using a mortar and pestle or the back of a spoon to expose the aromatic resin. Aim for coarse fragments, not a powder, to reduce clouding.
- 3
Sweetening syrup
- 4
Make simple syrup
Combine 350 g sugar and 350 ml water in a small saucepan. Heat over medium, stirring until the sugar fully dissolves. Bring to a gentle simmer for 1–2 minutes, then remove from heat. Let the syrup cool to room temperature. Cooling prevents cloudiness when blending with the spirit.
Aromatics & finishing
- 5
Prepare aromatics
While the mastiha is infusing, zest one lemon in wide strips (avoid white pith). Lightly bruise cardamom pods and split the vanilla bean (if using). Keep aromatics ready but do not add them to the spirit yet.
- 6
Combine infusion and aromatics
After 7–10 days, taste the infused spirit. When the mastiha aroma is bright but not overly resinous, strain the spirit through a fine mesh or double layer of cheesecloth into a clean container to remove mastiha fragments. Rinse the jar with a small amount of spirit and strain that through as well to capture all flavor.
- 7
Add syrup and aromatics slowly
With the strained mastiha-infused spirit at room temperature, slowly add the cooled simple syrup while gently stirring. Add the lemon peel, optional vanilla bean half, optional bay/masticha leaf, and crushed cardamom pods to the mixture. Cover and let marry for 24–48 hours in a cool, dark place. Taste occasionally to ensure aromatics are balanced; remove them earlier if flavors become too strong.
Bottling & clarification
- 8
Final clarification and bottling
After the resting period, strain the liqueur through a fine mesh and then through a coffee filter or several layers of cheesecloth to remove fine particles and any cloudiness. If you plan to make a crystal-clear liqueur, allow the mixture to rest refrigerated for 24–48 hours and decant clear liquid, leaving sediment behind. Using a funnel, bottle the finished Kleos mastiha in a 750 ml glass bottle and seal tightly.
- 9
Aging and serving
Allow the bottled liqueur to rest for at least 1 week for flavors to harmonize; a month is preferable. Serve chilled or over ice. Keeps for 1+ year when stored in a cool, dark place. Refrigerate after opening for best aroma preservation.