Despite the fact that Greece is first associated with wine, the main national drink of the country is anise vodka. Strong, spicy drink as original as the people who invented it.

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Greek vodka (ouzo) is a spirit based on wine and grain spirits, infused with herbs. The ancient Greeks began to make it, and during the Byzantine era, the recipe was brought to mind - anise was included. And this alcohol is called in honor of anise (ouzo in Greek means anise). It is believed that the anise additive, as well as additives of other medicinal herbs, became an innovation of the monks from Mount Athos.

Thanks to this ingredient, alcohol is often compared with from Turkey, Azerbaijani arak and Bulgarian mastic. Although all these varieties of anise alcohol are quite different in terms of production technology, they are vaguely similar. Ouzo is not just alcoholic drink, characteristic of Greece, is part of the local flavor.

Photo of anise vodka "Uzo"

Since 1989, ouzo has become a geographically fixed name. In other words, ouzo out of the country is another alcoholic drink with an anise extract.

Since ancient times, each family had its own secret recipe vodka. It could differ in the choice of basic ingredients, production technology, aging method and a hundred other elusive, but important nuances. Everyone who has had the opportunity to visit Greece knows with what perseverance in every pub you will be given local vodka to drink. The point here is not so much to make money on tourists (although it must be confessed, such thoughts are also present), but to acquaint tourists with the personal skill and alcohol tradition of the country.

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When the name "ouzo" was registered, it became necessary to regulate the technology of its production. In official documents today it is written that ouzo is an alcoholic drink, at least 20% consisting of wine alcohol and containing anise extracts. Therefore, opinions are often heard that the national drink is not vodka, but brandy. The fact is that wine alcohol for a drink is obtained in a way characteristic of brandy - fermentation of juice and grape pomace.

In the photo - vodka "Uzo" from anise extract

There is a legend supposedly Greek gods used ouzo vodka to gain eternal life. Almost all feasts in the country are held with this drink, and it is produced throughout the country. It is sure to be poured to all guests who come to Greece, and this vodka is the national drink of the Greeks.

Vodka Ouzo consists of an ethyl distillate with a turnover of 40-50 grdsv and a product of distillation of grape pomace, which are infused with the addition of anise and various plants of chamomile, coriander, spinach, almonds, fennel and others. A few months later, the resulting tincture is subjected to another distillation and a strong drink is obtained with a mild, clear taste and pronounced notes of anise and other herbs, the combination of which tastes like Italian sambuca.

The Greek government has established a mandatory standard for the production of ouzo vodka, consisting of only two points:

Wine spirit made from grape juice or pomace, must make up at least 20% of the base of the drink; The presence of anise is mandatory.

In addition, there are no production conditions, and each manufacturer develops a recipe according to its own technology, using the original recipe and a specific set of herbs.

A small digression to history.

During the Byzantine era, drinks were made from aromatic wine alcohol, infused with useful herbs, reminiscent of ouzo vodka, which were consumed throughout the Ottoman Empire. The monks living on Mount Athos, this drink became widespread in the XIV century. According to legend, they began to add anise to this drink, which gave the name to vodka (anise in Greek is translated as “ouzo”). In the 19th century, Greece became a sovereign state, and at the same time, the production technology of ouzo was fully formed. It was mainly produced in the cities of Kalamata and Tirnavos, as well as on the island of Lesvos. In 1989, Greece issued the rights to the word ouzo, and after that, only their drinks produced in the territory of this country can have brand markings. In what form can you drink ouzo vodka.

1. Undiluted (Sketo method).

Vodka is poured into glasses from 50-100 ml and drunk in small sips, trying to distinguish all the flavor nuances. this case it is desirable to withstand within 18-23 degrees. It is better to drink it before a feast as an aperitif, as it has properties that increase appetite.

Traditionally, the Greeks serve ouzo with light salads and seafood dishes as appetizers, but it also harmonizes perfectly with meat dishes, various cheeses, olives, fruits, sweets and strong coffee.

2. Diluted with water.

This is a way of drinking ouzo, which reduces its degree, softens the taste and is accepted during banquets. Basically, the dilution is in a ratio of 1: 1, for this it is used cold water. Drinking such a drink is much easier than undiluted ouzo. Ouzo diluted with water becomes cloudy and turns white.

At the same time, dilute ouzo with other alcoholic or soft drinks not accepted.

3. Ouzo with ice.

When ice is added to ouzo, the strongly felt anise flavor becomes weaker, the same effect is obtained when chilled vodka is served. When warming vodka in the mouth while drinking, the taste of the drink changes.

They were invented and are mainly offered in Europe, since in Greece it is not customary to use aniseed vodka for making cocktails.

Cocktail "Iliad"

Put in a tall glass 100 gr. ice, 3 pcs. strawberry berries grind with a blender. Pour 60 ml of Amaretto liquor, 120 ml of ouzo and prepared berries into the prepared glass with ice, mix.

Cocktail "Buzo"

Pour 30 ml of ouzo, 60 ml of bourbon and 15 ml of chilled dry red wine into a long glass in any order.

Cocktail "Greek Tiger"

Put ice into a glass, pour in 30 ml of ouzo and 120 ml of orange or lemon juice, to stir thoroughly. Ouzo recipe. A drink that tastes like classic ouzo can be made on your own. To do this, pour 1 liter of vodka or alcohol diluted with water up to 45 degrees into a jar,

pour 100 gr. anise, 20 gr. star anise, 5 gr. cardamom and 2 cloves.

It is good to keep the jar for 2 weeks in a dark place, first close the lid, subject to room temperature. Then filter the resulting liquid with gauze, pour 2 liters of water into it, mix thoroughly and pour into a distillation cube. Attach the spices remaining in the gauze in a distillation cube or put in a steamer, then overtake. Prepared in this way at home, ouzo can withstand another 2 days in a dark place, you can already in the basement, now it is ready for tasting.

Greek vodka with anise ouzo is made on the basis of grape distillate or a mixture of brandy with rectified (pure alcohol with a strength of 40-50%) and infused with anise and various other aromatic herbs. In the production of ouzo, almonds, star anise, cloves, fennel, cardamom, coriander and many other spices are often used, the use of which is determined by the region where the anise-infused vodka is prepared. Anise is an invariable component of this strong drink. By appearance Ouzo is no different from ordinary vodka - the drink is absolutely transparent. The whole process of making vodka with anise is similar to making homemade sambuca, but Greek vodka is not as sweet and does not contain elderberry. The drink has a very soft and balanced taste. Each ouzo manufacturer has own recipe preparing a drink. The national legislation of Greece prescribes compliance with the release of alcohol only two mandatory rules - in ouzo there must be at least 20% wine alcohol from juice or pomace and anise must be present.

According to legend, ouzo is the drink of immortality for the gods. In Greece, it is produced everywhere, not a single feast is unthinkable without anise vodka. Vodka with anise is a national treasure and pride of the Greeks.

The history of the drink

The predecessor drinks of ouzo, which are herbal tinctures in wine alcohol, originate from the time of the Byzantine Empire. In the 14th century, vodka tinctures were used even by Athos monks. According to legend, it was the monks who began to use anise in the recipe for the drink, called in Greece the word "ouzo". But the final recipe for ouzo was finalized already in the 19th century after Greece gained independence. The main center for the production of aniseed vodka was the Greek island of Lesvos and its settlements of Tirnavos and Kalamata. Since 1989, the name "ouzo" has become a registered trademark that can only be used for Greek-made products.

Methods of use

Anise and vodka tincture can be used both in pure form, as well as diluted. Pure ouzo is commonly called "Sketo". The drink is served in this case poured into glasses of 50-100 grams with a temperature of about 20 degrees Celsius. In Greece, it is customary to drink aniseed vodka in small sips so that you can make out all the shades in the taste of alcohol. Alcohol perfectly copes with the task of stimulating appetite, therefore it is recognized as an excellent aperitif. They bite ouzo with a similar serving with classic for Greek cuisine seafood, light mediterranean salads, as well as meat, cheese, fruits, olives, sweets and strong coffee.

During mass feasts in Greece, it is customary to dilute the ouzo with water. This is done to reduce the strength of the drink and soften its taste. The tincture is diluted on anise in a ratio of 1: 1, after which it becomes cloudy and becomes white. In Greece, they never make cocktails based on ouzo and do not mix it with any other drinks.

Sometimes ice cubes are added to pure ouzo to soften the rich anise flavor. For this purpose, you can also cool the drink well. Temperature change actively influences changes palatability anise vodka.

Despite the categorical rejection in the homeland of the drink of its combination with other types of alcohol or juices, in Europe they often make cocktails based on aniseed vodka. Most popular cocktails are the Iliad, Buzo and the Greek Tiger.

To prepare the Iliad, you need to take 120 milliliters of ouzo, 60 milliliters of Amaretto, 3 strawberries and crushed ice. A cocktail glass is filled halfway with ice and then topped with Amaretto and Ouzo. Strawberries need to be stewed in a blender and the resulting pulp added to a glass with a cocktail. All ingredients are actively mixed.

For lovers of strong alcoholic drinks, the Buzo cocktail is perfect. It randomly mixes 30 grams of ouzo, 60 grams of bourbon and 15 grams of dry red wine. The ingredients are cooled and served in a tall cocktail glass.

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The lightest and most feminine is the Greek Tiger cocktail, which is also prepared on the basis of anise vodka. Alternately pour 30 milliliters of ouzo and 120 milliliters of orange or lemon juice into a glass with ice. The cocktail is actively mixed and served with a citrus slice decoration around the edge of the glass.

Anise vodka recipe

Vodka on anise at home is quite simple to prepare. Of course, the resulting alcohol has nothing to do with traditional Greek ouzo. However, if you insist vodka on anise, then the taste house drink turns out to be completely identical to the original product.

Anise vodka recipe involves the use of the following ingredients:

1 liter of vodka;
2 liters of water;
100 grams of anise;
20 grams of star anise;
2 cloves;
5 grams of cardamom.

First, anise and all prepared spices are added in turn to a container where alcohol or vodka is previously poured. This mixture is tightly covered and placed for 2 weeks in a dark place with an air temperature of about 22 degrees. After this period, the alcohol is filtered through cheesecloth, diluted with clean water to a strength of 20-25% and poured into a container for distillation. All the spices collected after filtering are suspended in the same container in gauze. Vodka must be distilled and finished product withstand about 3 days in the dark.

Before the beginning homemade analogue of ouzo, you need to take care of where to buy anise for vodka, how to choose high-quality alcohol and determine the number of distillations of alcohol, each of which makes the degree of vodka higher than the original one.

The benefits and harms of anise vodka

Anise tincture on vodka has a number of useful properties. It is often used as an effective drug because it contains essential oils that improve digestive functions and have disinfecting properties. With regular problems with the stool, anise tincture is consumed before meals in a tablespoon.

Useful properties of anise tincture on vodka are also manifested in the treatment of tracheitis, bronchitis and cough of various etiologies. To do this, 5-10 drops of alcohol anise drink added to herbal collection, consisting of hawthorn, wild rose and St. John's wort, seasoned with honey and allowed to drink 2 times a day until all painful symptoms are eliminated. The medicine helps to expel sputum, soothes coughs and eliminates pathogens.

Anise-infused vodka helps women cope with poor health during the menstrual cycle. The drink eliminates spasms and pain in the back and abdomen. Anise tincture to combat premenstrual syndrome is taken 1 teaspoon 3 times a day.

Anise and vodka tincture helps to eliminate bacteria in the oral cavity, due to which it often occurs bad smell and gum problems. To do this, 20 drops of tincture are diluted in a stack of water and rinse your mouth with this solution after each brushing your teeth. Such an elixir is able to eliminate bad breath and improve gums in just a few days.

With angina, you can also use anise vodka. In glass warm water it is necessary to dilute 50 grams of tincture and gargle with the resulting solution every hour. Within 1 day, purulent plaque from the tonsils goes away, the throat stops hurting and inflammation is eliminated.

Sometimes even nursing mothers are prescribed anise tincture to improve lactation. Of course, in this case, its concentration should be minimal - 1-2 tablespoons per cup of tea with milk, which will not allow alcohol to harm the child, but will significantly improve the quality and quantity of milk produced.

There are also contraindications to the use of anise vodka, because, like any other alcohol, it can quickly cause alcohol addiction. In addition, the drink has a high allergenic property, so people who are prone to allergic reactions should refuse ouzo to avoid anaphylactic shock.

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An important contraindication to the use of anise is a high excitability and a tendency to epileptic seizures, since it can aggravate the course of diseases. As a rubbing, anise cannot be used in its pure form, since it causes burns to the skin.

In addition, in the treatment of diseases respiratory tract in no case should the dosage of alcohol in solution be exceeded, since in small quantities anise tincture is a medicine, and in large quantities it can become a real poison, aggravating the course of the disease.

Ouzo

Ouzo is all of Greece in one glass
Greek wisdom

Ouzo (ouzo) is a strong national drink of Greece, which is produced by triple distillation and the subsequent addition of anise and aromatic herbs. This is the most famous anise vodka in Greece! Thousands of tourists, arriving in this country, first rush to special taverns - uzeri to taste the legendary Greek vodka, which they have heard so much about, and only then go to admire the Acropolis.

The composition of ouzo is unique, since, in addition to anise, it includes cardamom, fennel, coriander, nutmeg, cloves, star anise, ginger root. The aforementioned fragrant components slightly soften the strength of the drink and give it interesting shades in the bouquet.

Ouzo production

Ouzo is obtained in the process of distillation of high-quality grape raw materials, all kinds of aromatic herbs and anise. The percentage of alcohol in the composition Greek vodka Ouzo, by law, cannot exceed 20-30 degrees, but in reality it turns out more - 35-50%. Initially, a mixture of herbs and seeds for ouzo is infused with the purest alcohol. Then, in special copper boilers (distillers), distillation takes place with the obligatory separation of the so-called tails and heads. The selected heart-shaped part of the future ouzo is distilled a second time under continuous control. The resulting alcohol has a rather high strength - 50%, so it is subsequently diluted so that the alcohol content in the drink becomes approximately 37-40%. The most famous ouzo producing regions are Kalamata, Lesvos and Tirnavos. In 1989, Greek vodka was finally officially registered, so the drink can only be made in this country.

Features of the use of ouzo

In Greece, ouzo in most cases is consumed in its pure form. This method is called "Sketo". In this scenario, ouzo can serve as an aperitif.

When it comes to noisy Greek feasts, the drink can be diluted with water. There is some sense in this. Usually guests want to sit longer and chat, and because of the strength of ouzo, this is quite problematic, since the degree after 150 grams makes itself felt. Wise and sociable Greeks thought of diluting vodka with water in a ratio of 1:1. Thus, they can discuss all the topics of interest to them and enjoy the magnificent ouzo.

In addition, the Greeks often drink ouzo with ice. A few ice cubes interrupt the too sugary taste of anise, and the strength of the drink becomes less. If you decide not to use ouzo in its pure form, then a variety of seafood, desserts, fruits, cheeses and meat dishes are ideal as an accompaniment to the drink. They drink Greek pride in small narrow glasses with a volume of 50-100 ml.

How did ouzo drink come about?

Unfortunately, it is not known exactly when the production of ouzo began. However, some historical facts testify that already in the nineteenth century factories for the production of national drink. Therefore, the 19th century is considered to be the official date for the appearance of ouzo in Greece.
As for the origin of the name, there are several versions. Some of them can be described as very original. For example, according to one of them, the word comes from the Greek phrase "u zo", which translates as "I do not live without ouzo". According to another version, the name of the drink is a variation of the phrase "uso di Massaglia", that is, "for consumption in Marseille", because at that time Greece and Marseille were trading partners. However, connoisseurs interpret the name of Greek vodka in their own way. In their opinion, this is a drink for leisurely people, for those who understand life ... Let's not argue. It's best to try this one yourself. magic drink and come up with your own name.

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Bottle volume 0.05 l Degree 40 vendor code 25049

Country of Origin

Vodka Ouzo(Ouzo) is a mixture of grape pomace distillate and pure ethyl (grain) alcohol with a strength of 40-50 degrees, infused with anise and other aromatic herbs: cloves, almonds, chamomile, spinach, coriander, fennel and others, which after several months of aging distilled again. The drink has a soft balanced taste with pronounced notes of anise and herbs, reminiscent of Italian sambuca.

Each manufacturer has its own ouzo original recipe, technology and herbs set. Greek law obliges to adhere to only two rules: at least 20% of the alcohol base must be wine alcohol (from pomace or juice), anise in the composition is required.

Historical reference. Drinks similar to ouzo (tinctures of wine alcohol with herbs) appeared in the Byzantine era. They were drunk throughout the Ottoman Empire. In the 14th century, these recipes were popular even among the monks who lived on Mount Athos. According to the legend, it was the monks who first began to add anise to the composition, which in Greece is called the word "ouzo".

The technology for the production of ouzo was finally formed in the 19th century after Greece gained independence. The island of Lesbos, the cities of Tirnavos and Kalamata became the centers for the production of aniseed vodka. In 1989, the name "ouzo" became Greek, it can only be used by manufacturers located in the country.

How to drink ouzo vodka

1. In its purest form. In Greece, this method is called "Sketo". Optimum temperature ouzo supply - 18-23 ° C. Anise vodka is poured into glasses with a volume of 50-100 ml and drunk in small sips, capturing the shades of taste. The drink stimulates the appetite, so it is an excellent aperitif.

It is customary for the Greeks to eat ouzo with seafood and light salads, but it also goes well with meat dishes, cheeses, fruits (grapes, citrus fruits, apples), olives, sweet dessert and strong brewed coffee.

2. Diluted with water. The traditional Greek way during a feast. To reduce the fortress, ouzo is diluted cold water. In most cases, a 1:1 ratio is used. After adding water, the drink quickly becomes cloudy and turns white. Diluted ouzo is milder in taste and easier to drink.

It is not customary to mix ouzo with other drinks, such as juices or spirits.

3. With ice. To kill the pronounced taste of anise, a few ice cubes are added to a glass of ouzo. Alternative option- pour a well-chilled drink. Warming in the mouth, anise vodka changes flavors.

Ouzo cocktails

In Greece, making cocktails with aniseed vodka is considered sacrilegious, but in Europe, bartenders have created some good recipes.

1. "Iliad"

Amaretto liqueur - 60 ml;
ouzo - 120 ml;
strawberries - 3 berries;
ice - 100 grams.

Preparation: fill the glass with ice, chop the strawberries in a blender. Pour Amaretto and ouzo into a glass, add strawberry pulp, mix well.

2. "Buzo"

bourbon (American corn whiskey) - 60 ml;
ouzo - 30 ml;
red dry wine- 15 ml.

Preparation: cool all the ingredients well and pour into a tall glass, the order does not matter.

3. "Greek tiger"

Compound:

ouzo - 30 ml;
Orange juice- 120 ml.

Preparation: add ouzo and orange juice to a glass with ice, mix well. Some cocktail recipes replace orange juice with lemon juice.

ouzo recipe

An analogue of anise vodka can be created at home. The resulting drink has nothing to do with the traditional Greek ouzo, but tastes somewhat like it.

Compound:

vodka (alcohol diluted to 45 degrees) - 1 liter;
water - 2 liters;
anise - 100 grams;
star anise - 20 grams;
cloves - 2 buds;
cardamom - 5 grams.

Technology:

Add anise, cloves, star anise and cardamom to a jar of alcohol. Close the lid tightly and place for 14 days in a dark place at room temperature.
Strain alcohol through cheesecloth, dilute it with water and pour into a distillation cube.
Put spices in a steamer or hang on gauze in a distillation cube.
Overtake in the traditional way.
Before use, ready-made homemade ouzo should be kept for 2-3 days in a dark place.