Ouzo

Ouzo is Greece’s most iconic anise-flavoured spirit, known for its distinct taste and cultural significance. Originating in the 19th century, ouzo has become synonymous with Greek hospitality and the leisurely, social way of life. Traditionally, it’s made from distilled grape or grain alcohol infused with anise seeds, giving it a liquorice-like flavor. Some varieties include other herbs and spices like fennel, coriander, or cloves, which contribute to each producer’s unique taste profile.

Ouzo is often served as an aperitif, especially on warm afternoons or evenings by the sea, and is typically enjoyed with a splash of cold water or ice, which turns it from clear to a milky white—a phenomenon called the “ouzo effect.” This drink is rarely consumed alone; it’s usually accompanied by mezedes, or small plates of food, making it a centerpiece of the Greek dining experience. Popular pairings include grilled octopus, olives, feta cheese, fried zucchini, and fresh seafood, all of which enhance ouzo’s aromatic qualities.

While ouzo can be enjoyed year-round, it is particularly popular in the summer, when people gather at tavernas and seaside cafes to share the spirit with friends and family. In Greece, ouzo is more than a drink—it’s a symbol of togetherness and a ritual that brings people together to share food, stories, and laughter.

Photo: protothema.gr