Cyprus is often celebrated for its cuisine, but its drinks tell an equally compelling story. From ancient vineyards to strong village spirits and fragrant herbal infusions, the island’s beverages reflect centuries of tradition and adaptation. The drinks of Cyprus are not simply refreshments; they are cultural artifacts, shaped by geography, climate, and history.
To understand Cypriot hospitality, one must look not only at what is served on the plate but also at what fills the glass.
A Winemaking Tradition Older Than Memory
Wine is perhaps the most historic of all Cypriot drinks. Archaeological discoveries suggest that winemaking on the island dates back thousands of years, making Cyprus one of the oldest wine-producing regions in the world. The island’s dry climate, sun-drenched hillsides, and mineral-rich soil create ideal conditions for vineyards.
Unlike many modern wine regions that rely heavily on international grape varieties, Cyprus maintains indigenous grapes such as Xynisteri and Maratheftiko. These local varieties give Cypriot wines a distinct character. Xynisteri often produces fresh, crisp white wines with subtle citrus notes, while Maratheftiko yields deep, structured reds with spice and complexity.
Wine in Cyprus is not reserved for special occasions. It is woven into everyday life, poured generously at family meals and village celebrations.
Commandaria: The World’s Oldest Named Wine
Among the island’s most remarkable contributions to global wine culture is Commandaria. Often described as the world’s oldest named wine still in production, Commandaria dates back to medieval times and possibly even earlier.
This sweet dessert wine is made from sun-dried grapes, traditionally from the Xynisteri and Mavro varieties. After harvesting, the grapes are left to dry in the sun, concentrating their sugars before fermentation. The result is a rich, amber-colored wine with notes of honey, dried fruit, and caramel.
Commandaria carries historical weight. It was praised by kings and crusaders and continues to hold a special place in Cypriot identity. Sipped slowly, often after a meal, it reflects the island’s long-standing relationship with craftsmanship and patience.
Zivania: A Spirit of the Villages
If wine represents Cyprus’s ancient refinement, Zivania embodies its rural strength. This clear grape-based spirit is distilled from the residue of winemaking, similar in concept to grappa. Traditionally produced in mountain villages, Zivania is known for its bold, warming character.
Served chilled or at room temperature, it is often offered as a gesture of welcome. In winter, it warms the body; in summer, it accompanies meze spreads with surprising smoothness. Though potent, well-made Zivania carries subtle grape aromas and a clean finish.
Beyond its role as a drink, Zivania is also associated with tradition. It has been used in folk remedies and home preservation practices, reinforcing its place in everyday Cypriot life.
Herbal Infusions and Mountain Aromas
The drinks of Cyprus extend beyond wine and spirits. The island’s mountainous terrain and diverse flora have given rise to a tradition of herbal infusions. Mountain tea, chamomile, sage, and oregano are commonly steeped into fragrant brews enjoyed throughout the year.
These herbal drinks often serve both culinary and practical purposes. Many are believed to aid digestion or soothe the throat. The act of preparing and sharing herbal tea reflects a slower pace of life, particularly in rural communities where gathering wild herbs remains a seasonal ritual.
In recent years, there has been renewed appreciation for these natural infusions, both within households and in modern cafés that celebrate local ingredients.
Brandy Sours and Colonial Echoes
Cyprus’s beverage landscape also carries traces of British influence. One of the most recognizable examples is the Brandy Sour, a cocktail that gained popularity during the colonial period. Made with Cypriot brandy, lemon cordial, and soda water, it offers a refreshing balance of sweet and tart.
Though relatively modern compared to Commandaria or Zivania, the Brandy Sour has become a staple in bars across the island. It represents a chapter of adaptation, where foreign elements blended seamlessly into local culture.
The Role of Climate and Terroir
Geography plays a significant role in shaping the drinks of Cyprus. The Troodos Mountains provide cooler altitudes for vineyards, while coastal breezes moderate heat in certain regions. These natural factors influence grape quality and herb cultivation alike.
The Mediterranean climate encourages sun-ripened fruit and aromatic plants, giving Cypriot beverages their distinctive profiles. Whether in wine, spirits, or tea, the island’s environment remains present in every sip.
Hospitality in a Glass
Drinks in Cyprus are rarely consumed in isolation. They accompany meals, celebrations, and conversations that stretch long into the evening. Offering a glass of wine or a small serving of Zivania is an expression of hospitality deeply rooted in tradition.
In contemporary Cyprus, this culture of hospitality extends beyond private homes into restaurants and hotel dining spaces that highlight local beverages alongside regional cuisine. Visitors often encounter indigenous wines, traditional spirits, and herbal infusions thoughtfully included in curated menus. Those interested in seeing how these traditions are reflected in modern hospitality settings can explore Golden Bay’s dining and bars section, where Mediterranean flavors and Cypriot influences remain central to the experience.
A Legacy Preserved in Every Sip
The drinks of Cyprus are more than accompaniments to food. They are markers of identity. From the ancient vineyards that produce Commandaria to the village stills that craft Zivania, each beverage carries echoes of the island’s layered past.
Wine speaks of antiquity and agricultural devotion. Zivania reflects resilience and rural life. Herbal infusions connect drinkers to mountain landscapes and seasonal rhythms. Even modern cocktails hint at historical intersections.
Together, these drinks form a living timeline. They demonstrate how Cyprus has preserved its traditions while adapting to new influences. To raise a glass on this island is to participate in a story that stretches across centuries, shaped by sun, soil, and shared moments.
