Local Drinks

If there is one beverage that is quintessentially Maltese, it is Kinnie. Launched in 1952 by Simonds Farsons Cisk as an alternative to post-war colas, this amber-colored, carbonated soft drink is a local obsession.

Kinnie has a very distinct, bittersweet flavor profile. It is brewed from a blend of bitter oranges (Mediterranean chinotto) and a secret mixture of aromatic herbs and spices, including wormwood extract. It is less sweet than traditional sodas, making it incredibly refreshing in the sweltering Maltese summer.

When locals order a beer, they are almost certainly ordering a Cisk (pronounced "Chisk"). First brewed in 1928, this golden-colored, bottom-fermented lager has won numerous international awards for its quality.

Cisk is light, crisp, and slightly sweet, making it the perfect beverage to combat the Mediterranean heat. You will find it in every single bar, restaurant, and beach kiosk across the islands.

• Cisk Lager: The classic yellow can.
• Cisk Excel: The low-carbohydrate version, incredibly popular among the health-conscious expat community.
• Cisk Chill: A summer line of flavored beers with lower alcohol content (flavors include Lemon, Berry, and Ginger/Lime).

Despite its small size, Malta has a winemaking history dating back over two thousand years to the time of the Phoenicians. While international grape varieties like Cabernet Sauvignon, Merlot, and Syrah thrive here, the true gems are Malta’s two indigenous grape varieties:

• Ġellewża (Red/Rosé): A red-skinned grape that produces a light, fruity, and somewhat plum-like wine. It is frequently used to make excellent, crisp rosés and slightly sparkling (frizzante) wines perfect for summer lunches.
• Girgentina (White): A white grape that yields a delicate, crisp, and slightly floral wine. It is best enjoyed fresh and chilled, pairing beautifully with local seafood and pasta dishes.

The main large commercial wineries are Marsovin and Delicata, but recent years have seen a boom in excellent boutique wineries such as Meridiana, Ta' Betta, and San Niklaw. When dining out, always ask to try a local vintage.

It is customary in many traditional Maltese restaurants to be offered a complimentary shot of local liqueur at the end of a heavy meal to aid digestion.

• Bajtra (Prickly Pear Liqueur): The prickly pear cactus grows wild all over Malta. The fruit is harvested in late summer to produce this sweet, bright pink liqueur. It has a unique flavor resembling watermelon and bubblegum.
• Anisetta: An aniseed-flavored liqueur similar to Italian Sambuca or Greek Ouzo.
• Limoncello: While originally Italian, the abundance of citrus in Malta means many locals and restaurants produce their own potent, zesty Limoncello.

Malta's hot beverage culture is a fascinating blend of its historical influences.

• Te fit-Tazza (Tea in a Glass): A remnant of British colonial rule, black tea is highly popular. However, the traditional Maltese way to serve it in local political clubs (każini) or old cafes is strong, brewed with a splash of evaporated or condensed milk, and served in a transparent glass rather than a cup.
• Kafè Msajjar (Traditional Coffee): Before modern espresso machines arrived, Maltese coffee was a unique, aromatic brew. Ground coffee beans were mixed with roasted chicory, cloves, and sometimes aniseed, then boiled in a special pot called a stanjata. It has a very strong, spicy flavor and is often served with local pastries like pastizzi. You can still find this in older, traditional cafes.