If there is one symbol of Greece and its culture, it would be ouzo. Drinking ouzo is a lifestyle.
Shortly after the war of Greek independence, mass production of this special drink took shape. This anise (think black liquorice) flavored drink is served as an aperitif in Greece. This lovely drink captivates the Greek spirit (kefi) more than anything else. In 2006 the Greek government gained exclusive rights to the name, and thus, if it’s not made in Greece, it can’t be called ouzo. If you head to Greece, you’ll see “ouzeries” where this stuff flows like water. It is served with Greek appetizers (mezedes), such as: octopus, bread, baked fish, feta and olive oil, olives, etc.,
Ouzo is distilled from grapes and the best ouzo is known to come from the Greek island, Lesvos. It is made at about 45% alcohol, so it’s very strong. Therefore, there are great benefits to drinking it traditionally – with food.
On the subject of food, Greeks may also include ouzo in the kitchen, using it to create some signature Greek dishes and give food and or desserts that anise taste.
One of the great things about Greek ouzo is its transformation when iced water is added. When first poured into a glass, ouzo it is clear. However, when water is added, it becomes cloudy (the oils produced from anise are not soluble in water) and it looks like the picture here.
