Cyprus brandy is a variety of brandy made on the Mediterranean island of Cyprus. The production of brandy on Cyprus began in 1871 by ETKO (the oldest...

The brandy sour is a mixed alcoholic cocktail considered the unofficial national cocktail of Cyprus. While other forms of the brandy sour cocktail exist...

Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner...

Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots. Frequently used ingredients are fresh vegetables...

Caipirinha: Cachaça, sugar, lime, ice in an old fashioned glass. Cypriot brandy sour: Cyprus brandy, lemon cordial and bitters, stirred in a tall glass, and topped...

Pomace spirit (or pomace brandy) is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in...

Zivania or zivana (Greek: ζιβανία, ζιβάνα Turkish: Zivaniya) is a Cypriot pomace brandy produced from the distillation of a mixture of grape pomace and...

alternative national drink of Cyprus to the ubiquitous brandy sour. Using only native Cypriot ingredients, including Cypriot ouzo, the drink was invented...

with brandy as the primary alcohol by volume Brandy Sour (Cyprus) – Developed on the Mediterranean island of Cyprus, and made using local brandy and lemon...

violating Jewish dietary law (Kashrut). In Cyprus, muhallebi is called "μαχαλλεπί (IPA: [maxalːe'pi] in Cypriot Greek)" and it can also be found in a non-dairy...