The world famous Greek aperitif, Ouzo, is a strong alcoholic beverage native to Greece, that is distilled from the remnants of the crushed grapes that have been pressed for wine, distilled alcohol, water and aromatic ingredients, with aniseed prevailing.

Traditionally, the aperitif “Ouzo” consists of pure ethyl alcohol (40%) that may be made from either grape or grain and then distilled with aniseed.

Is well known for its distinctive licorice flavor and its potency and is served chilled, accompanied by many food recipes adding a surprising freshness that enhances rather than overwhelms.

 

How to Drink
Ouzo can be drank straight from a shot glass, or mixed with water becoming cloudy white and sometimes with a faint blue tinge and served straight, or with ice cubes in a small tall glass. Drinking Ouzo is a cultural ritual enjoyed late afternoon or early evenings with friends.

 

      

 

                             

                                    

Relax over Greek ouzo and Mezé

How to serve

With a variety of appetizers called mezes, usually small fresh fried fish, baked potatoes, pickled green peppers, olives and feta cheese and/or saganaki

Cook and serve
If a recipe calls for fennel or fennel seed, use ouzo to sauté onions and add it to your vinaigrette dressings and you can also use it to flambé dishes
( develop a rich flavor of the liqueur to the foods without adding the alcohol).