Traditional beverages (TBs) in Greece have only received marginal attention from researchers until now. This review is focused on herb-based TBs mostly consumed in the North Aegean region and the island of Crete in Greece. The scope of our study was to document all existing data about seven (7) selected TBs as well to analyze their historical development, their evolution from artisanal manufacture to industrialized commercialization, and their comprehensive evaluation and distribution within Greek community until our days. The selection comprises of one alcoholic TB of mastic liqueur (Pistacia lentiscus, growing in the island of Chios) and two nonalcoholic TBs of: soumada (sweet and bitter almond-based drink), vysinada (soft drink from sour cherry Prunus cerasus fruits), as well as four herbal teas: kainari (a spices’ combination of Lesvos Island with cinnamon, clove, etc., as main components), dittany of Crete (Origanum dictamnus), iron-wort (Sideritis species), and pink rock-rose (Cistus creticus), which will be further discussed and reviewed.