An orange liqueur distilled in Cyprus since 1948 from bitter oranges grown in the Famagusta and Limassol groves, drunk chilled or over ice. It is the island’s answer to triple sec, though sweeter and more aromatic.
It is a commercial liqueur with a proprietary formulation, built on a distilled spirit that cannot be made without a licence.
What goes into it
- bitter orange peel
- a neutral spirit
- sugar
- spices
How it is made
Orange peel is macerated in spirit and then redistilled, the aromatic distillate blended with sugar syrup, spices and water and rested before bottling. The precise spice blend is the producer’s.
How long it takes: maceration and distillation; no long ageing
How it is eaten
Chilled, over ice, in cocktails, or poured over ice cream and pancakes.
History
Distilled in Cyprus since 1948 using bitter oranges from the Famagusta and Limassol groves.
Frequently asked questions
What is Filfar?
Filfar is a wine & spirit from Cyprus: orange liqueur from Cypriot citrus peel, drunk chilled or over ice. Distilled in Cyprus since 1948 using bitter oranges from the Famagusta and Limassol groves.
How is Filfar made?
Orange peel is macerated in spirit and then redistilled, the aromatic distillate blended with sugar syrup, spices and water and rested before bottling. The precise spice blend is the producer’s. It takes maceration and distillation; no long ageing.
Can I make Filfar at home?
No, and the atlas gives no method for it. It is a commercial liqueur with a proprietary formulation, built on a distilled spirit that cannot be made without a licence.
What goes into Filfar?
Bitter orange peel, a neutral spirit, sugar, spices.
How is Filfar eaten?
Chilled, over ice, in cocktails, or poured over ice cream and pancakes.
