It is an aniseed-flavoured drink produced from grape must (the residue of winemaking). It can only be produced in Greece and Cyprus and may include other spices besides aniseed. No other drink is
as uniquely Greek or as closely linked to a culture as ouzo is to Greece.
Greeks drink the most ouzo and ouzeri (ouzo bars) serve it with appetizers. Often drunk on its own or gently diluted, it has a very strong aniseed (black licorice) taste that takes a little getting used to.
It is also a powerful a drink that is not for the weak. What is it made from? Φis similar to tsipouro, which is the Greek equivalent of the Italian grappa. Tsipouro has been made in Greece since the old days and is a cognac that distilled from grape must or grape marc pressed for vinification.
Using the same type of base (albeit considerably stronger), ouzo traditionally distilled in copper stills and flavoured with aniseed. Other spices such as cardamom, cinnamon, cloves, coriander, fennel, mint and mastic can also be used in a distillery recipe. The Greek legislation stipulates that the final distillate must contain at least 20 percent of the original yeast ouzo and bottled at not less than 37,5 per cent alcohol by volume.
How to drink ?
Ouzo is usually served neat, without ice, and often in a tall, skinny glass. The Greeks may add ice water to dilute the drink. Endurance, which causes the liquid to become opaque, milky white. Known as the "ouzo effect", it is due to aniseed oils and is similar to the flower produced when pouring absinthe. If you add ice directly, you will create unsightly crystals on the surface of your drink.
