Instant coffee (“Nes”) as a lighter, more western option
Variants such as Vienna Coffee for a night out
Nursed for hours at a café
First beverage at home in the morning
Herbal teas
Sage, Camomile, Nettle
Drunk when you’re ill, as a restorative
Stereotypically associated with old people; hence Zambetas’ great lyric, Οι νέοι θέλουν έρωτα, κι οι γέροι χαμομήλι, “The young need love; the old need camomile”
Tea
That thing that English people drink
Traditionally treated as a counterpart of herbal teas: a health drink, rather than a social drink
Wine
The traditional drink of feasting and celebration; can be seen at the dining table
Not watered since Byzantium
But already resinated since Byzantium (see below)
Traditionally, there’s some homebrew lurking around in the village; buying a decent commercial vintage is a nouveau things
There are fine venerable distinctive grapes in Greece—Category:Grape varieties of Greece – Wikipedia is a long list. But traditionally, people drink whatever’s handy locally. In my experience, it’s on the sour and unsubtle side.
Retsina
Resinated as a preservative
A tart taste that makes no sense outside Greece, but a lot of sense with lamb chops with oregano
Default drink of the taverna
Endearingly served in tin pitchers
Beer
Introduced with the Bavarians in the 1830s. The venerable and recently revived brand Fix was originally Fuchs.
In my youth, there were just two brands: Amstel and Heineken (locally called “Green”), with an occasional showing of Löwenbräu. There’s a lot more now, including local brews (and the beginnings of microbrews).
Traditionally the secondary, lighter alternative to wine; more common (I think) when going out than in feasts at home.