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Ouzo

Ouzo, a quintessential Greek spirit, blends ethanol, water, and aromatic herbs like anise, fennel, and more. Originating in Byzantine Greece, it’s served ‘à la Greek’ with ice, water, pre-dinner, enticing appetites

Close-up of glasses with Greek ‘Ouzo’ and plates with marinated fish

Ouzo is a spirit exclusive to Greece, whose history is lost in the depths of time.

Ouzo is a mixture of ethanol (alcohol), water and various aromatic herbs, always including anise. Other substances used to aromatize it are fennel, star anise, mastic, cinnamon, clove, coriander, angelica root, linden blossom, cardamom, mint, and others.

Ouzo seems to have its origins in the Greek regions of the Byzantine Empire, but became widely known thanks mainly to refugee distillers from Asia Minor.

Distilling takes place mostly in Lesbos and Chios, but northern Greece also has a long history of preparing ouzo.

Serve ouzo “à la Greek” with ice and a little cold water in a tall glass before dinner, to awaken the appetite of your guests.

Source: My Little Greek Foodbook
Photo: protothema.gr

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