About Ouzo: Spirit of Greece

Ouzo sale in Plaka, Athens. Photo © Lynn Livanos Athan

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There is an old saying Greek "Ouzo makes the mind", and this is especially true in Greece. The Greek spirit or Kefi (paid KEH) is the juicy food, soul music, and the love of lively entertainment. A cold Ouzo is the perfect companion for all these things.

Most people would agree that Ouzo is the most popular alcoholic beverage in Greece.

No other drink is as Greek as a single or closely related to a culture that ouzo in Greece together. In fact, in 2006, the Greek Government has exclusive rights to use the name of the product Ouzo.

Taste:

Clear and silky, with a distinct flavor of licorice ouzo is distilled from grapes or grape remains pressed for wine. It can be flavored with spices such as anise, mint, mastic and coriander. Powerful and passionate, it is not a drink for the faint hearted. It has an alcohol content of 40% (depending on the brand), but also a high sugar content, which delays the release of alcohol in your system. Drinkers are advised to be careful, because the effects of ouzo crawled to you.

Origin:

The island of Lesvos (Mytilini) bills as a center for the production of ouzo and is well known for known with some of the best ouzo in Greece. Recipes for Ouzo distillation may be similar from one place to the other, but which are often closely guarded secrets of the family.

Ouzo brands:

Ouzo brands tend to have the following as a football team, and encourage the same kind of loyalty to their fans.

Some of the best known brands are outside Greece: Ouzo 12 Sans Rival, Barbayianni and Ouzo Mini ouzo. In Greece, brands like Plomari Tinarvou Kefi and are also highly valued.

Serve:

Ouzo is usually served clean - no ice. The Greeks will add ice water to dilute the causes milky white liquid to opaque the force. If you add the ice directly on the Ouzo, create ugly crystals on the surface of his drink. There is a technical explanation of this emulsion according ScienceDaily.com is known as "the effect of ouzo."

Most Greeks laugh at the thought of ouzo mixed with something else than water - to move by avoiding around the mixers and keep up with water if necessary to thin. A manufacturer itself recommends Ouzo serve in a narrow glass so that the nose is protected by the heady fumes may be separated from her drink.

Drinks and meals:

Greeks love this drink, as it called numerous ouzo bars in Greece ouzeries (ooh-Ze-REE-it). These are informal places that specialize in different kinds of ouzo, but even more important are still popular for its tempting selection of appetizers such Mezethes (MEH-toe THES) known.

These small plates of savory food is an essential part of the social aspect of drinking Ouzo. In spite of its strong flavor, complemented Ouzo many different types of food and meze menu will often be long and varied.

In a typical ouzeri, customers roam their drinks and food, sip slowly and nibbled her dishes. The conversation becomes more robust and increases the noise level. The leisurely pace and lively dialogues are typically Greek and the mark of a great Parea (pah-REH-ah) or meetings.

Not only by alcohol:

Ouzo can be to add a significant, most every dish anise used in the kitchen. Greek Ouzo used in many recipes for marinated seafood cookies. Others believe that ouzo (or more specifically, anise) has healing properties and the use of ouzo to ease stomach pain or to relieve headaches. Teething babies parents often rub some ouzo in the gums of the baby, to relieve your discomfort.

The next time you enjoy a drink, remember to toast stin usual penny uyeia (Steen ee-ah-soo Yee) - to your health!