Greek vodka (in other words, ouzo) was the main alcoholic drink of Hellas. According to myths, the gods used it to become immortal. Modern Greeks consider ouzo a national treasure. Any guest of Greece is sure to be offered to try this drink. What is this vodka? Can you cook it yourself at home?
Description
Ouzo vodka is made on the basis of rakia, a strong alcoholic drink, which is a product of distillation grape wine infused with anise root. Various herbs are also important components of ouzo. Depending on the region of production, it can be fennel, coriander, star anise, cardamom, cloves, veronica. Anise is a must.
The strength of the finished Greek vodka is 40-50 degrees. The drink has a sharp anise smell, reminiscent of cough syrup, but many people like the original rich taste of ouzo. Greek vodka has a special property: after drinking it, a person does not smell of alcohol.
The drink is also original. Ouzo is rarely drunk in pure form, and when this vodka is diluted with ice or water, one can observe the effect of opalescence - a physical phenomenon of light scattering. This is due to the fact that when the strength of the drink is reduced, the esters are released, resulting in a milky emulsion. Due to this effect, Greek vodka is called "Io's milk" after the beloved of Zeus, who was turned into a cow by a jealous Hera.
Story
According to legend, the monks of Mount Athos invented the original recipe for an anise drink. Modern scientists claim that this vodka was first prepared in Turkey, since its composition resembles Turkish brandy. However, the official homeland of ouzo is the Greek islands of Lesvos, Kalamata and Tirnavos, where anise grows.
There are several theories about the origin of the name of spiced vodka. The first says that the term "ouzo" comes from the Turkish word "üzüm", which means grapes. This assumption is confirmed by the fact that the basis of Greek vodka is grape distillate. The second theory says: the word "ouzo" is translated from Greek as anise, which determines the name of vodka.
More interesting is the third theory of the origin of the name of the drink. In the early 1900s, when absinthe was banned in France, a replacement was needed for this drink. From all over Europe, alcohol began to be imported into the country, resembling “wormwood vodka” in taste. Greece also provided assistance to France by supplying an anise drink to Marseille. On the barrels they made the inscription: "uso a Marseille" ("especially for Marseilles"). Over time, the drink began to be called simply "uso".
Tourists arriving in Greece, be sure to purchase a national drink. Better buy Greek vodka home cooking: it is produced according to old traditions. Be sure to visit the Ouzo festival, where they hold a tasting different varieties this drink and local snacks.
Rules of use
Greek vodka is consumed in several ways. It is drunk undiluted from stacks up to 50 ml, but not in one gulp, but in small sips. Before serving, the ouzo is cooled: this allows the drink to better reveal the anise flavor and aroma. Greek vodka perfectly increases appetite, so they drink it before the feast.
However, not everyone likes the sharp taste and smell of anise. In addition, undiluted Greek vodka quickly leads to intense intoxication, leaving the mind clear but shutting down the body. To reduce the concentration of active substances and soften the taste, ouzo is diluted with chilled water or ice in a ratio of 1:1. Vodka is not diluted with carbonated alcoholic or non-alcoholic drinks.
In Greece, ouzo is drunk without snacks or light salads, seafood, olives, cheeses, pickled vegetables are served. At home, Greek vodka can be supplemented with any snack suitable for regular vodka: meat and fish dishes, jellied meat, pickles, red caviar, as well as strongly brewed coffee, candied fruits and other sweets.
Recipe
Ouzo vodka is easy to make at home. You just need to stock up on a large bottle or jar, high-quality alcohol raw materials and the necessary herbs.
Ingredients:
- 1 liter of 96% alcohol (less strong, but not lower than 70%);
- 3 liters of water (approximately);
- 200 g of sugar;
- 60 g anise;
- 25 g star anise (can be replaced with cumin);
- 25 g fennel.
Cooking steps.
- All spices are placed in a prepared container and poured with alcohol. The dishes are left for 2 days in a darkened warm place. If alcohol of a lower strength was used, the duration of the infusion should be increased.
- Next, the liquid is filtered and diluted with water to 30 degrees. The remaining thick is placed in a gauze bag.
- The resulting solution is poured into a distillation cube. Spices in gauze are hung directly into the tank above the alcohol.
- Spend a slow sweep: 1-2 drops per second. The “head” or “pervach” is removed, the strength of the “body” is measured, brought to 45% with purified water.
- The drink is sweetened and kept at normal temperature for 3 days.
- Prepared Greek vodka is consumed within 3 months, since after this period it loses its aroma and taste.
Ouzo based cocktails
Making cocktails from Greek vodka was invented in Europe. In Greece, ouzo is consumed exclusively undiluted. Cocktails according to the following recipes are very tasty, they are easy to prepare at home.
- "Iliad". 100 g of ice is placed in a tall glass. It is poured with 60 ml of Amaretto liqueur and 120 ml of Greek vodka. Puree is prepared from 3 strawberries using a pusher or blender, which is added to alcohol. The contents of the glass are stirred.
- "Greek Tiger". Pour 30 ml of Greek vodka and 120 ml of orange juice into a glass with ice cubes. Stir. Instead of orange juice you can use slightly sweetened lemon.
- "Buzo". Pour 30 ml of ouzo, 15 ml of chilled red wine (dry), 60 ml of bourbon into a glass. The order in which drinks are added is not important. Ice is not included in this cocktail.
Flavored with anise and others herbs vodka is national drink Greece. However, it is not at all necessary to go to this country to try original drink. An analogue of real Greek vodka is easy to prepare at home.
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 original recipe and a certain 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, cold water is used for this. 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 nice.
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.
Japan is famous for its sake, Mexico for tequila, Russia for vodka, but what about traditional spirits in Greece? Today I will tell you about alcoholic beverages that are mandatory for tasting in Greece. Walk - so walk).
Ouzo
The most famous Greek alcoholic drink- it is definitely ouzo.
Ouzo is made by distillation ethyl alcohol, anise, other aromatic herbs and spices (for example, nutmeg, cloves, cinnamon). Depending on the manufacturer, the percentage of alcohol in ouzo ranges from 20 to 40 percent.
Unfortunately, the smell of anise alone makes me sick, be it just anise flowers, alcohol, or any other products that contain this plant.
Therefore, I can only watch with envy, the Greeks "playing chemists" with their ouzo. The fact is that when water and ice are added to ouzo, its color changes before our eyes. In a couple of seconds, a crystal clear drink turns cloudy white. At such moments, I always remember school chemistry lessons: drop something like that into a test tube - and see what happens. The main thing is not to explode.)
Most often, the Greeks “chemize” in the summer, sitting in a tavern on the seashore. As a rule, ouzo is used together with fish snacks: octopus, anchovies, sardine. They drink ouzo from narrow tall glasses.
You can buy ouzo in any Greek supermarket: you will notice a specific bottle with a long thin neck from afar. The cost of a small bottle of ouzo is about 3 euros. The most popular brands of ouzo in Greece are ouzo Mini Μυτιλήνης
Tsipuro and crayfish
Tsipuro and raki are the "heavy artillery" among the Greek national alcoholic drinks. Drinks are very strong (37-47% alcohol), reminiscent of the taste of our moonshine. Tsipuro and crayfish are similar to each other both in taste and in the way they are made. It is believed that the main difference between these two alcoholic beverages is the presence or absence of anise in the composition: anise may be present in tsipuro, but not in raki. Traditionally, raki and tsipuro were produced on the island of Crete, and until the middle of the 20th century, its manufacture was illegal.
Tsipuro is served chilled in a small decanter with a narrow high neck - "karafaki". Then tsipuro is poured into small glasses and drunk in one gulp.
According to my observations, tsipuro is in great demand among the Greeks of the older generation, young people order it rarely and reluctantly. Although, there is an opinion that in the villages on Crete, people of all ages still drink it almost around the clock.
The cost of a small bottle of tsipuro is about 3-4 euros.
Rakomelo
Greek rakomelo consists of two main ingredients: raki and honey. Sometimes cinnamon and cloves are also added to the drink. Rakomelo is most popular among Greeks in winter, as it is served hot. Of course, rakomelo can also be consumed cold, but then it is “something different” and loses much in taste to hot rakomelo. It is believed that rakomelo is very useful for colds.
Rakomelo is popular among young people and women, as honey neutralizes the bitterness of raki and makes the drink sweet.
In any supermarket you will find ready-made rakomelo, but I would not recommend purchasing it. It is better to buy crayfish and good honey and brew the drink yourself: the whole procedure will take you no more than 5-10 minutes, and the difference in taste will be enormous.
To make rakomelo, you will need to pour raki into a cezve and heat it up a little over low heat. Then add a few tablespoons of honey and mix well. When you see that the drink is ready to boil, remove the cezve from the heat without bringing the rakomelo to a boil. Racomelo is ready! Like crayfish, rakomelo is served in "karafaki" with small glasses. Since the drink is served hot, it is recommended to wrap a paper napkin around the neck of the carafe. Thus, you will protect your hands from burns. Rakomelo is cooked in not large quantities to have time to drink a drink before it cools down.
Metaxa
The first plant of the Greek company Metaxa was built in 1888. Since then, the company has firmly established itself in the world market for the production of alcoholic beverages, Metaxa cognac is known far beyond the borders of Greece. Cognac was supplied to the table of the royal courts of Russia, Greece, Bulgaria, Germany, Serbia. Oddly enough, today Metaxa cognac is not very popular among the Greeks, it is ordered very rarely and most often in winter period. The word "cognac" on the label is missing, instead it says "original Greek liquor". The thing is that after the Second World War, the word "cognac" has the right to use only alcohol producers from the French region of Cognac.
Metax's recipe is still a closely guarded secret. It is only known for certain that in the production of Metax, three grape varieties and mature wine are used, which are placed in French oak barrels and aged in them for at least three years. Each star on the Metax packaging corresponds to a year of aging.
A small bottle of Metaxa cognac with three stars costs about 13 euros.
Masticha
Greek liqueur with the addition of Chios mastic. Mastic is a resin obtained from an evergreen shrub belonging to the pistachio tree family. In Greece, mastic is very popular: it is widely used in cooking, chewing gum and even cosmetics.
As a rule, masticha liqueur is served chilled as an aperitif. Mastiha is also used after eating: “so that the food is better absorbed” - as the Greeks say.
Masticha has a very interesting sweetish taste and fruity-coniferous aroma. Once you try this liqueur, you will definitely not confuse it with anything.
The production of mastic is carried out in several stages. In the first stage, alcohol is mixed with mastic, placed in bronze containers and heated. It is believed that in this way the mastic will most fully give all its taste to the liquor. At the second stage, sugar is added to the already infused mixture, mineral water and alcohol.
A bottle of liquor in the supermarket will cost you 10 euros.
Tentura
Tentura liqueur is very sweet and quite strong, rich red-burgundy color. The birthplace of the tentura is the Greek city of Patras. Today, almost every winery in Patras produces this liqueur, and the taste of tentura can vary considerably depending on the producer. The basis of the liquor is alcohol, cinnamon and cloves. Depending on the manufacturer, other spices and herbs may be present in the tentura. Most often, the liqueur is served as an aperitif.
You can buy a tentura in specialized stores, called in Greece "Κάβα". The cost of a bottle is 18-30 euros, depending on the brand.
Beer
Three main brands of beer are produced in Greece: Αλφα, Mythos, Fix.
I will not undertake to speak about the quality of Greek beer, since I am not a great connoisseur and connoisseur of this drink, and even light beer from dark beer, I distinguish it solely by color, and not by taste. But judging by what I see how young and old Greeks are equally actively buying local beer, we can conclude that Greek beer is a very worthy product, since competition is high and there are many varieties of beer from famous European producers on the Greek market.
My personal favorites among Greek spirits are rakomelo and tentura liqueur. Simply because they are sweet and tasty and because I am a girl). I am happy to buy ouzo and tsipuro as souvenirs for friends when I fly home. The specific bottles in which these spirits are sold always make a splash, regardless of whether the "gifted" liked the contents or not.)
Ouzo for the Greeks is an elixir for all occasions. In the country famous drink occupies a special place. To some extent, this is an area of culture, an integral part of the style of communication and lifestyle.
Ouzo (Ούζο) - Greek anise vodka from moonshine - is considered an analogue of brandy and. They have been making it for a long time, but the name of alcohol was officially registered only in 1989. Today, a drink called "ouzo" can only be produced in Greece.The history of the origin of ouzo
In Greece, you can often hear the legend that the ouzo was still honored by the Olympian gods. Another story says that the drink was invented in the Middle Ages by monks from Mount Athos. There is also a more prosaic version. According to her, in the 18th century, the Greeks simply began to consider waste as a possible raw material for the manufacture of other alcohol and introduced the distillation method into practice.
Be that as it may, there is still no consensus on the origin of Greek vodka ouzo. The same fate befell its name. It could come from the Turkish üzüm ("grape tincture", "bunch of grapes"). And in Greece, a similar word is called anise - the most important ingredient for making a drink.
Ouzo production features
Greek vodka is made by distilling ethyl alcohol with herbs and other ingredients. Manufacturers do not reveal all the secrets. It is only known that the recipe may include more than a dozen ingredients, the main of which is anise. It is he who gives the drink a characteristic recognizable taste, somewhat reminiscent of cough medicine.
According to the norms, ouzo must be distilled from at least 20% grape raw materials. The rest of the volume is supplemented by the distillation of other fruits, grains or vegetables. That is why ouzo is often referred to as Greek grape vodka.
Distillation is carried out in special copper boilers. The result is a highly purified alcohol. To turn it into a ready-made drink, aromatic components are added: cloves, coriander, rosemary, dill and others. Manufacturers often use a large number of a variety of spices that form a special "bouquet". After infusion, the product is distilled again.
Fortress ready drink- 40-50 degrees. According to manufacturers, its main advantage is raw materials. It is available for production all year round and not just after harvest. The second advantage, already from the point of view of consumers, is that ouzo can be drunk immediately. Vodka should not be infused for a long time, like other strong ones.
How to drink ouzo
Often in Greece you can see cafe visitors who sit at tables on the street and slowly savor ouzo. This is the tradition: the locals drink this drink slowly. Not even a hindrance summer heat- Greek vodka is often consumed in the afternoon before going on vacation, and is often used as an aperitif.
So, how to drink Greek ouzo? Traditionally, alcohol is served in narrow glass piles with a volume of 50-100 ml. They drink ouzo both before and during meals: it is believed that vodka improves appetite and is practically suitable. Appetizers served with ouzo include olives, vegetables, anchovies, sardines and seafood.
Drink the drink both in its pure form (this option is suitable for the most persistent), and diluted with water in a ratio of 1:1. Unmixed Greek vodka is as clear as a tear. She burns and is able to “knock the spirit out” of an unprepared beginner in no time. Ouzo should be drunk in small sips. When it is served undiluted, a glass of water is placed separately next to it.
If the drink is mixed, it becomes cloudy and becomes like diluted milk. Greek vodka ouzo acquires such a characteristic cloudy-white shade due to the content of anise oil. Anise oil dissolved in alcohol is transparent, but with a decrease in the strength of the drink, it crystallizes and precipitates into a fine precipitate.
Ice can also be added to the ouzo stack, but this must be done in a certain sequence. First pour alcohol, then dilute it with water and only then put ice. Connoisseurs do not recommend putting ice cubes and then adding to a stack of ouzo: this sequence distorts the unique taste.
Ouzo - the best Greek souvenir
Ouzo is produced throughout Greece, but manufacturers from the cities of Tirnavos and Kalamata are especially famous. Long-term traditions connect vodka with the famous Greek island of Lesvos. The town of Plomari is even considered its homeland, and the drink produced here is one of the best.
In general, ouzo vodka in Greece is sold and served almost everywhere: it is present in the menu of any institution. You can also buy it as a souvenir. Such a gift will cost 5-7 € for 0.35 liters, and a 0.7-liter bottle can be bought at a price of 8 to 20 €, depending on the brand.
Crayfish - the nectar of Crete
The topic of Greek vodka will not be fully revealed without a story about raki, the authentic alcoholic drink of the island of Crete. Just like ouzo, crayfish are made from grape raw materials, and the strength of this alcohol is also 40 degrees. The peak of its production falls on the grape harvest season (September-October).
Without this intoxicating nectar, it is difficult to imagine the Cretan culture. Raki has become a real symbol of hospitality and communication with friends in a pleasant atmosphere. Whether the inhabitants of Crete receive guests, discuss something in a friendly atmosphere or celebrate a holiday - not a single joyful or sad occasion is complete without a bottle of raki. And the purpose of drinking this strong drink is not at all intoxication, but pleasant human communication.
The method of producing raki has not changed over the centuries and has been passed down from generation to generation. First grape pomace for fermentation, they are kept for more than a month in barrels, and then placed in a cauldron with water, which has a lid and a tube for steam to escape. A fire is kindled under the cauldron. During heating, the alcohol evaporates, condenses in the outer tube and flows into the prepared dishes.
Crayfish - natural product, it does not contain dyes, fragrances and preservatives. On the island of Crete, they believe that crayfish stimulates brain activity, relieves obsessive thoughts and awakens appetite. Cooled drink can be a great refreshing aperitif, and when warm, mixed with honey and cinnamon, it helps to warm up in the cold.
Similar spirits, like ouzo and raki, are available not only in Greece, but also in other countries. Vodka with anise is produced in Turkey, Italy, France and other countries, where it is called crayfish, mastic, sambuca or pastis. In the Middle East and Central Asia, a similar alcohol is known as arak.
The famous Greek Ouzo - alcoholic drink, which is brandy, with a strength of 40 degrees with anise extract. Analogues of ouzo are also present in other countries of the Mediterranean, more often known as "crayfish". This is not only one of the most famous drinks of modern Hellas, but also one of the most beloved by the Greeks. The traditional Greek drink is popular especially in the summer, despite its strength. Ouzo (Ούζο) is served in all taverns and restaurants in Greece. The locals even have a saying "Ouzo is the whole of Greece in one glass." Based Greek brandy prepare all kinds of cocktails (with orange, tomato juice etc.) that you can try at parties and nightclubs. A teaspoon is even added at the very end of the boil to give the drink an exotic hint of anise. Ouzo, like , is produced only in Greece and is prohibited for production in other countries by EU law.
History of the Greek ouzo
There are several versions of the origin of the word "ouzo" itself:
- The first says that the name of the Greek strong drink comes from the Turkish word üzüm, which means “grape tincture” or “bunch of grapes”.
- The second - from the verb in the ancient Greek language "ozo", which means "smell"
- The third is from the phrase "USO di Massaglia", which in Italian means "for use in Marseille". This version has an interesting history: Greece sent boxes with such an inscription to Marseille, and the word "USO" eventually became part of the name of the drink.
As it is not paradoxical, but it is the third version that has details sufficient to become the main one. It was believed that the best products for the textile factory were sent for export to Marseille, and the inscription "USO di Massaglia" was practically a guarantee of quality. According to legend, the Turkish officer of the ship, stationed in the city of Tirnavos (Thessaly), tasted the local family tincture and delightfully said: “This is “USO di Massaglia!”, i.e. upper class! The enterprising Katsaros family decided in 1856 to register their drink under the name "Distillation as USO Tirnavu" mentioning their city and a word associated with high quality. The drink became popular and gradually began to be produced throughout Greece.
Interestingly, the word "ouzo" in Greece is also called anise, which is an indispensable ingredient in the drink.
The name of the drink was registered by the Greeks after independence - in 1989, and now the whole world knows and loves ouzo, exclusively as a Greek drink produced using a unique technology.
In Greece, there is even an ouzo museum, which contains exhibits telling about the history and methods of producing the drink: bottles, tools, vintage photo etc. The museum is run by the Varvaianni family, to whom it belongs. The museum is located in the south of the island of Lesvos in Mytilini in Plomari.
Ouzo production
Many believe that ouzo and tsipouro are the same drink. In fact, these are two strong drinks produced using different technologies. Ouzo contains: a distillate of a mixture of alcohol (20% grape distillation) and aromatic herbs (anise, cinnamon, cloves, star anise, fennel, cardamom, ginger root, cinnamon, coriander and nutmeg). The composition of flavors may vary, but the constant ingredient is anise.
Seeds and herbs insist on pure alcohol, then the distillation process takes place. For this, copper boilers (distillers) are used. The middle part is taken and distilled a second time. The resulting product is then diluted with water to approximately 40%.
Historically, the production of the drink originated in Tirnavos, but Lesbos and Kalamata also have a long history of making the famous Greek drink. The production of the drink also differs geographically - in the north of Greece they prefer bitter and strong ouzo without sugar, and the southerners prefer a recipe with sugar.
How to drink Greek ouzo
Ouzo is a drink served in small narrow glasses. They serve him cold water with ice. Strong drink taken in small sips or diluted with water. The drink itself is clear, but when water is added, it characteristically becomes cloudy due to anise oils.
Ouzo is often used as an aperitif, but serving with snacks is not excluded. Most often, meze, grilled fried octopus and other seafood, combined with the Greeks' favorite salad (Greek), serves as an appetizer. Sometimes served with pickled vegetables and or eggplant.
The price of ouzo ranges from 5 € to 20 €, depending on the quality of the drink and the place of purchase.
