Ouzo 12 70 cl, 38% ABV - Greek aniseed Liqueur

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With the introduction of locally made pastis, demand for ouzo waned in France. Nevertheless, it has retained a cult status both in both Greece and abroad. A variety of flavoursome botanicals, including anise, are mixed with a base spirit made of grape which then goes through a double distillation process to further refine the taste of the liquor.

It is often served neat and well-chilled abroad, but this is considered a faux pas in Greece. Instead, a sealed bottle of an appropriate size is placed on a table at room temperature. It’s not uncommon for ouzo bottles to be quite small if they will be shared by just a few people. Similarly, the anise in ouzo may offer antispasmodic benefits by alleviating cramps, convulsions, and diarrhoea. Of course, like any strong alcohol, any benefits will only be gained in moderation. The side effects of drinking too much will easily outweigh them! Gluten, Carbs, & Calories In Ouzo Although this part of the process can raise the alcohol content past 80%, a bit of dilution ultimately takes the edge off to create a much more palatable drink that can be perfectly paired with various small plates such as olives, fries, or feta cheese.Ouzo is a spirit that is immensely popular in the countries of Greece and Cyprus, where it originated, and it has a flavour that is mostly derived from anise. In addition to the main flavouring ingredient of star anise, other herbs and spices that are typically added to the distilled rectified spirit base may include cardamom, cloves, cinnamon, fennel, and coriander. How Is Ouzo Made? Ouzo ( Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavored aperitif that is widely consumed in Greece. [1] It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, rakı and arak. In modern Greece, ouzeries (the suffix -erie is imported from French, like in Boulangerie or Pâtisserie) are common throughout Greece. [12] These café-like establishments serve ouzo with mezedes. It is traditionally slowly sipped (usually mixed with water or ice) together with mezedes shared with others over a period of several hours in the early evening. [13] Similar aperitifs include sambuca from ( Italy), pastis from ( France), oghi (from Armenia), rakı from Turkey, and arak (from the Levant). Its aniseed flavour is also similar to the anise-flavoured liqueur of anís ( Spain) and the stronger spirits of absinthe ( France and Switzerland). Aguardiente (Latin America), made from sugar cane, is also similar. The Italian drink Pallini Mistra, named after the Greek city of Mystras in the Peloponnese is a version of ouzo made in Rome that closely resembles Greek and Cypriot ouzo.

Ouzo is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives, and feta cheese. Ouzo can be described to have a similar taste to absinthe which is licorice-like, but smoother. Michael Paraskos, 'A perfect sundowner to replace the tired old brandy sour', in The Cyprus Mail (Cyprus newspaper), 19 April 2015 Although similar, sambuca is made by simply adding sugar and anise essential oils to grain alcohol. Furthermore, sambuca is traditionally served neat as a digestif rather than an appetiser or during a meal. Hailing from Greece and Cyprus, Ouzo is an aniseed based liqueur, often enjoyed as an aperitif on these Mediterranean islands. However, the major Greek dictionaries derive it from the Turkish word üzüm 'grape'. [7] [8] [9] Preparation [ edit ] Ouzo brands in LesbosEnjoy the true taste from all over The Mediterranean with our wonderful selection of Ouzo and Raki. In Bulgaria and North Macedonia, the similar beverage is called mastika ( Macedonian: Мастика / Bulgarian: Мастика), a name that is shared by the distinct Greek liquor mastika which is flavored with mastic crystals. Most commonly it is consumed as an aperitif, usually poured over ice to release its aroma and flavors, and enjoyed with meze. Containing 43–45% alcohol, it has a hot taste, not unlike that of brandy, and is usually made from grapes. In North Macedonia, mastika has traditionally been made in the Strumica area. [ citation needed] See also [ edit ] Postup: Všechny ingredience přidejte do šejkru s ledem a důkladně protřepejte, dokud dobře nevychladnou. Přeceďte do vychlazené koktejlové sklenice a ozdobte. Přestože citrónový plátek je oblíbenou volbou pro zdobení, i loupaná okurka výborně doplňuje chutě tohoto drinku, vyzkoušejte. Ouzo Lemonade Ouzo will often have a similar taste whether it has been distilled from grapes or grain. Similarly, it may occasionally be slightly sweet if sugar has been added. Nevertheless, it will always have a dry mouthfeel as the anise produces a high level of astringency. Technically, grain alcohol doesn’t contain any gluten as the protein is removed during distillation. However, people with celiac disease have experienced issues even with triple-distilled vodka.

The General Wine Company sources wines from all over the world, but with a particular focus on small, independent producers. The company's buyers travel extensively to meet with winemakers and taste their wines, ensuring that they only offer the best of the best. Guests are then expected to serve themselves a small amount in a long glass, add ice cubes, and then top it up with water from a nearby jug. The quantity of water added is a matter of personal preference. Some people will dilute it just until it louches whereas others may water it down even more. These two beverages are quite different from ouzo, but they’re both diluted with water when served. As they are steeped for longer with a greater quantity of botanicals, they’re not clear and have a distinctive green or brown colour. In comparison, ouzo has a clean and crisp flavour. A Guide to the Traditional Eateries of Greece". The Travel Insiders. 2019-07-29 . Retrieved 2022-03-29. Yet, it’s generally accepted that the name comes from the Italian “uso Massalia”. Originally used for stamps for silk that was exported from Tyrnavos to Marseille, the term became associated with products of high quality.Ouzo je díky své jemné anýzové chuti oblíbenou součástí mnoha drinků. Například na Kypru tvoří základ koktejlu zvaného Ouzini. Podívejte se také na další koktejly, do kterých můžete zamíchat tento anýzový likér. Ouzini However, they tend to be harder to find than Greek ouzo. If you’re looking for something similar to ouzo, consider Italian sambuca instead. There, at the Kalogiannis distillery, the connoisseurs always requested ouzo from a specific barrel. An aromatic ouzo with a rich flavor. The traditional Greek ouzo, with the great and most distinctive history! Everything started in 1880 in Constantinople. Kremezi, Aglaia (1994-05-08). "TASTE OF TRAVEL: GREECE: Athens Openers: Traditional Appetizers Good Enough for the Gods Are Making the Meal in Modern Ouzeries". Los Angeles Times . Retrieved 2022-03-29.