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 Bottle of Tentura | |
| Type | Liqueur |
|---|---|
| Origin | Greece |
| Alcohol by volume | 24% |
| Flavour | cinnamon |
Tentura (Greek:τεντούρα, from Venetiantentura 'tincture'), also spelledTentoura,Tintura, orTintoura, is a liqueur produced in theGreek city ofPatras since the 15th century. It is prepared by sweetening and flavoring various types of distillate alcohol with herbs and spices; thus the name tentura which comes from theItalian wordtinctura[1] ('tincture').Brandy from Patras' wineries is the most common alcoholic base for tentura, though sometimesrum orgrain alcohol are used as well. The fermented essences ofcloves,cinnamon,nutmeg, andcitrus fruits are the most common flavoring agents. These aromatic ingredients give tentura its distinctive dark orange-red color and its alternative local nameμοσχοβολήθρα (moschovolithra,lit. 'she who throws scent'). It has an alcohol content of around 25% by volume.[2]
It is most often served chilled or over ice in a small glass after a large meal as adigestif.[2] It is also added toespresso coffee, which is then calledespresso corretto. It is also served at room temperature.
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