Ouzo Of Plomari Isidoros Arvanitis, 70 cl

Product Information

Most Greeks drink ouzo with ice cubes. But experts claim that ice (unless it’s from distilled water and so crystal-clear) alters the composition of ouzo and so recommend using cold water instead. Either way, first bring the glass of ouzo to your nose and then taste it neat to fully appreciate the aromatic complexity. Then go ahead and add an ice cube or cold water. However, the major Greek dictionaries derive it from the Turkish word üzüm 'grape'. [7] [8] [9] Preparation [ edit ] Ouzo brands in Lesbos

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 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. The quality and aromas of ouzo are determined primarily by the size, type and material of the still, the quality of the alcohol and the combination of aromatics. Every ouzo distiller has its secret formula, which is often a closely guarded family secret. And there even differences in terms of distillation fractions, extraction before distillation and the distillation rate. However, some people might prefer to drink Ouzo in a shot glass, without any ice or water. If you decide to try it straight, go very very slowly. Otherwise, you will definitely feel the Ouzo effect on the next day – and it’s not a pleasant one! What do you drink Ouzo with Ouzo’s closest relatives are Turkish raki and Middle Eastern arak. These anise-flavoured drinks follow a similar process but often use pomace as the alcoholic base. Bear in mind that Balkan raki is often somewhat different and continues to use the historical name as outlined in our history section above.

Greek Ouzo brands

Run an orange slice around the rim of a highball glass and coat it in sugar before adding ice. Shake the ouzo and juices with ice until well-chilled and strain into the highball glass. Garnish with an orange slice.

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.

How is Ouzo produced

Add the ingredients to a tumbler glass filled with ice and stir. You can either opt for limoncello or the same quantity of just lemon juice if it’s not convenient. Top up with tonic water to taste and then garnish with a lemon wheel. Ouzo production begins with distillation in copper stills of 96% alcohol by volume (ABV) rectified spirit. Anise is added, sometimes with other flavorings such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon. The flavoring ingredients are often closely guarded company "recipes", and distinguish one ouzo from another. [10] The result is a flavored alcoholic solution known as flavored ethyl alcohol, or more commonly as ouzo yeast— μαγιά ούζου in Greek—the term for "yeast" being used by Greeks metaphorically to denote that it serves as the starting point for ouzo production. Ouzo is usually served in a tall glass, with ice cubes and cold water. Greeks drink Ouzo along with food such as seafood, spicy sausages, strong-flavoured cheeses, and similar appetizers. You can also choose to drink it as an aperitif. Does Ouzo contain sugar?