From the Venetian evenings, Tentoura made its way to the Patra soirees and in the mid-20th century encountered the recipe that gave it its unique and instantly recognizable character: cinnamon and clove, in an ideal and balanced combination, with an aftertaste of vanilla, rose, and orange.

Tentoura has kept the most authentic Patra recipe unchanged since 1950 and is at its finest when served ice-cold at 4 - 6°C in a shot glass or over crushed ice in a low glass.

It is an ideal choice to elegantly conclude a good meal with its sweet sophistication, while adding a rich aromatic note to desserts or coffee and a fine finish to exquisite cocktails.