Sixby long drink, water, ouzo glasses, 22 cl, classic, Glass, Pack of 6

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Like Turkish or Balkan raki, tsipouro is produced by distilling the leftover must of pressed wine grapes. It is often flavoured with anise but it can also be made without it. Although the way it’s made is completely different from modern ouzo, it’s often argued that the anise version has an almost identical taste. The most popular beverages to mix with Ouzo include orange juice, lemon juice (Ouzo lemonade), sour cherry and Coke. Recently, bar tenders have blended Ouzo with other ingredients, such as coffee, gin, tomato juice, Campari, mastiha, various other sweet liqueurs, and, believe it or not, even retsina wine! However, the major Greek dictionaries derive it from the Turkish word üzüm 'grape'. [7] [8] [9] Preparation [ edit ] Ouzo brands in Lesbos

Yes, the distillation process for both is similar, using pulp grape to produce a distinct aniseed flavor. But, the alcoholic volumes differ. The term PDO suggests that a product has been “produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned”. You can read more about it here.

Where does the name ouzo come from?

In 1856, Nikolaos Katsaros, a man from a village called Tirnavos in Thessaly, decided to further distil a batch of tsipouro, and add some aromatic herbs to improve the taste. Hence, the first Ouzo was born! At first, people used the word “ Ouzo” to indicate an anise-flavored distilled drink of exceptional quality, “good enough to be exported”. Ouzo is a strong alcoholic drink: it needs to be drunk slowly and in measure. The short glass covers precisely that need. In contrast, tall glasses mostly in use in southern Greece and tourism destinations are the continuation of the bar “philosophy” which wants ouzo to fall under the same category with imported spirits.

Taking shots of Ouzo is exceptionally stupid and defies the purpose of drinking Ouzo—relaxing and chatting with people who are dear to you. And you’ll have a hangover from the depths of Hades the next day if you go the Ouzo shot route.The goal is to experience fun taste combinations through the little accompanying dishes or mezedes: grilled octopus, salty sardines, shrimp, shellfish, soft mizithra cheese, mint pastries, various dips, beans, and other finger foods. First, we’ll examine what Ouzo is, and then we’ll give you a primer on what Ouzo tastes like before offering some valuable advice on how to drink Ouzo. We’ll also look at the health benefits of Ouzo and its dietary components. What Is Ouzo? Ouzo is not to be drunk with the main meal because it doesn’t complement any main Greek dishes—Greeks enjoy wine or beer with their meals. Ouzo is to be savored and enjoyed over a few hours; don’t rush the drinking ritual. Raki is an extremely potent spirit, usually 90% proof, and is a ‘brandy’ made from grapes. Greek raki is typically between 40% and 45% alcohol by volume, making it one of the strongest alcoholic beverages available. However, grape-based ouzo won’t contain any gluten at all. The only issue is that few producers will openly state whether the alcohol base is made from grapes of grain.

And what if you don’t like the flavor of anise? No worries – Greece has you covered! Here is everything you need to know about other Drinks in Greece. On the other hand, anise is a common carminative that helps calm the digestive system, reducing bloating and gas.Ouzo is traditionally served in tall, slender glasses, with the Ouzo being poured first, followed by cold water and ice. This allows the spirit to cool gently while preserving all of its smells (some experts think adding ice to Ouzo is blasphemy and best avoided).

Ouzo is claimed to originate from a myth about an Italian trading firm that bottled a quantity of tsipouro perfumed with anise. The boxes were labeled ‘ uso Massalia‘ (‘for use in Marseille), becoming a ‘slogan’ for high-quality anise-flavored tsipouro. The origin of the name "ouzo" is disputed. A popular derivation is from the Italian "uso Marsiglia"— for use in Marseille—stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century. According to anecdote, this designation came to stand for "superior quality", which the spirit distilled as ouzo was thought to possess. [6] A bottle of Ouzo Plomari Meze- small plates of savory bites- make for a democratic table. There is no hierarchy of courses, no progression of wines- just a cycle of piquant bites, lively anecdotes, and refreshing sips. Popular meze are what is easily to hand- pantry items like cured and smoked fishes, olives, cheeses, maybe rounded out with some hot peppers or fresh squid fried up in a pan. Soft, sweetly fragrant anise is the ideal foil to the bold and briny flavors of the Greek palate. Anise is also considered a digestive- ouzo is a drink made for food. How to Drink it: If you want to savor the flavor of Raki or Ouzo, then take your time sipping it. Let the spirit linger on your tongue, and enjoy the way it warms your throat as you swallow. You can also add a bit of water to dilute the alcohol and make the flavor more pronounced. Just be warned that sipping Raki or Ouzo can lead to a strong buzz! Food Pairings Raki vs Ouzo Tsipouro is usually served neat and cool - but not ice cold - in small glasses. In epirotic Greece it is served in a tall glass with ice. Tsipouro with anise is usually served with water and ice just like ouzo. Tsipouro before or after eating?

Ouzo will frequently taste the same, whether distilled from grapes or grain. Similarly, if sugar has been added (as they do in southern Greece), it may occasionally be slightly sweet. Along with the color shift, the degree of aroma produced rises, flooding the senses with their beautiful smells and tastes. Ouzo and Your Health A variety of flavoursome botanicals, including anise, are mixed with a base spirit made of grape which then goes through a double distillation process to further refine the taste of the liquor. Most importantly, you need to drink Ouzo with your friends and family, over a long lunch or dinner. The more people, the merrier! Ouzo is usually mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass.