“He who understands life is in no hurry”– if you believe folk wisdom, one cannot help but admit that the Greeks came to an understanding of life a long time ago and pass this understanding on from generation to generation at the genetic level. Well, the Greeks know a lot about moderation and pleasant laziness. Punctuality, and even more so a tendency to rush, is not their thing. The writer Edith Hamilton briefly and very accurately expressed main feature Greek mentality: “No, they are never sad, they just become elegiac.” The life-loving inhabitants of the “museum country” absolutely do not know how to be sad; they were born to live in the moment and enjoy it. As in every part of our planet, Greece has a signature national drink, which mirrors their solar essence, and is called the word “uzo”, mysterious to the Russian ear. But about the name later, because not everyone knows what ouzo is. From a technical point of view, ouzo drink is a distillation product ethyl alcohol highly purified and a variety of aromatic herbs: fennel, coriander, chamomile, mastiha, cilantro, speedwell, spinach, cinnamon, cloves, cardamom, bitter almonds... The list is endless. But the main component of ouzo is always anise. To produce the drink, grape raw materials (usually the skins of grapes) are mixed with plants and heated in special copper boilers and left to ferment for several months, sometimes a system is used double fermentation. By the way, it is legally established that the share of grape raw materials after distillation should be at least 20%. The entire process of making ouzo is carried out under the supervision of specialists, in particular, they ensure that the strength of the resulting drink does not exceed 50%. Greek vodka ouzo (although, as follows from the manufacturing technology just discussed, it is more logical to classify the ouzo drink as brandy, since it is already produced it is by distillation and fermentation) – it is strong alcoholic drink, high content alcohol in which is successfully masked by the anise aroma. It is because of this aroma that many put ouzo on a par with such drinks as French pastis, Turkish raki, Italian sambuca and Spanish absinthe, banned in European countries (that is, the company is generally worthy). By the way, there is a version that the Greek ouzo owes its blossoming popularity to the banning of absinthe, since then it became a real salvation for desperate Greek souls from the longing for strong drinks with anise flavor. In general, alcoholic drinks based on this plant were prepared all over the world from time immemorial. Even in ancient times, anise was considered miraculous medicine! The “anise brothers” became most widespread, of course, in Mediterranean countries. The exact time when the history of ouzo in Greece began is unknown. It’s no secret that the ancient Greeks drank some drink suspiciously similar to ouzo, but now in a form in which greek brandy sold today, it was discovered around the time of the Byzantine Empire. Although some scientists insist that ouzo appeared after Greece gained independence, that is, in the 19th century. What is known for certain is that in 1932 copper distillation stills were used for production for the first time - and this technology is still the standard. And in 1989, Greece recognized ouzo vodka as its national drink: the name was registered as Greek, and now ouzo can only be produced in this country.
The name, by the way, comes from the Greek word “ouzo”, which translates as “anise”. There is an even less popular version about the origin from the Turkish word “üzüm” - “bunch of grapes”. And those whose flexible minds are unable to come to terms with such simple explanations prefer the legend that once upon a time Greek ouzo was exported to Marseille in boxes marked “uso Massalia” (“for use in Marseille”). . This expression was used by people to call Greek drink Ouzo, until the name was shortened to its current form. Greece, its homeland, is openly proud of the ouzo drink. Every year, on the first day of summer, the city of Mytilene hosts a festival dedicated to Greek anise vodka and accompanied by colorful performances and music concerts. But it’s rare that a Greek, and even less a tourist, will go there specifically to listen to music. The main event of the festival is a free tasting of ouzo from the best producers. But, as they say, it’s time for business, and June 1 is for fun, so the Ouzo Museum is still constantly functioning in Greece, where everyone can find out details about the drink first-hand, and also take a look into its history, looking at the first boilers, distillers and other tools that were once used for the production of ouzo, and, of course, tasting anise vodka and stocking up on souvenirs. The museum is located on the island of Lesvos, in the town of Plomari and belongs to the Barbayanni family. In the hands of these same famous winemakers is the largest of the five Plomari distilleries, where, in its own way, family recipes, kept in strict confidence, Barbayanni still produces the Greek drink ouzo, but using the latest equipment and technology. This is how tradition and progress coexist peacefully in this city! In general, in Greece, the strong alcoholic drink ouzo is in second place in consumption after the famous Greek wines and is produced throughout the country. The oldest production regions are considered the best: Kalamata, Tyrnavos and Lesbos, already known to us. Depending on the place of production, the properties and quality of ouzo differ: for example, in the south of the country sugar is added to the drink, and harsh residents of the northern regions prefer to produce stronger ouzo with a bitter taste. Also, in some places they add various spices to aniseed vodka, and in others they do without frills. Greek ouzo can be bought almost everywhere: it is poured in all establishments, and there are also special taverns called “ouzeri”. As traditional snack you will certainly be recommended seafood: octopus, sardines, squid, anchovies - and, most likely light salad"Khoryatiki", which on one sixth of the land is called "Greek". On some islands of Greece, the favorite accompaniment to ouzo is fried candied fruits and pickled vegetables. Of course, without tasting Greek anisette vodka, it is unrealistic to feel the atmosphere of this amazing country. And if you are in Greece, it would be simply criminal not to drink a glass of ouzo while relaxing at the table of an open cafe and squinting at the Greek sun. And the branded glass bottle “karafaki” with a drink as a gift to friends is an excellent alternative to boring magnets. But if you are not planning a trip to the homeland of ouzo in the near future, then you can buy this drink in our store.
Coffee We especially love it and prepare it in different ways. For strong black coffee, the beans are ground in a special way and served in small cups along with a glass of clean water: very sweet coffee is called glycos, medium sweet is called metrios, and no sugar at all is called sketos. It is also used to prepare whipped cold coffee sorbet and coffee frappe, which wonderfully quenches thirst in the hottest heat.
Tea In Greece it is not customary to drink it; it is used as a cure for colds and other ailments.
Wine. The Greeks prefer it to all other alcoholic drinks. Greece is a wine-making country. Here, thanks to the mild and warm climate, grapes have been cultivated since ancient times. Therefore, the range of wines produced is very diverse.
Most Famous dry wine- retsina. His unusual taste due to the fact that a little pine resin is added to it.
Among the red wines, it is worth trying rapsani, which is prepared using three varieties of grapes. Of the fortified wines, the most famous are Muscats, for example MOSCATO ALEXANDREIAS, “Alexandrian Muscat”, LEUKO, “white”, RODOI, TRANI.
IN Ancient Greece 150 grape varieties were cultivated, adapted to different soils and climatic conditions. Even then there was a huge variety of Greek wines, ranging from light whites, sweet or dry, to rose and red, semi-sweet and sweet. Each city-polis produced its own wines. The Greeks preferred thick, dark red wine. In large vessels (pithos) it was placed in cellars for six months - for fermentation. Then the wine was fortified with raisins, which were always available in abundance, or with honey. Samos and Yudos wines were considered the best. More than 1.5 million hectares of land are occupied by hailstones. About 500 million liters of wine are produced annually, half of which are imported. The wines from the islands of Chios and Lesbos were not inferior to them. To this day, tart wine from the island of Santorini (Thira) and wine grown on volcanic ash is especially famous.
Among the Greek vodkas, ouzo and tsipouro are widely used.
The island of Lesbos became famous for giving the world another characteristic alcoholic drink of Greece - ouzo. By the way, grapes are also used for its production.
Many people rashly believe that this name belongs to grape vodka like Turkish raki. This is just a wrong opinion. Grape vodka can rather be called something else alcoholic drink Greece - tsipouro. It has long been pursued by local gardeners who had vineyards, as they say, for themselves, for their family. But its modification in question is no longer so much an alcoholic drink of Greece, but rather a characteristic element of local flavor, like, say, tequila for Mexico. In 1989, this name was registered as Greek, so since then this drink can only be done in its historical homeland. The Greeks' love for the aniseed drink with the scent of cough syrup, which turns whitish when water is added, is so great that there is even a whole museum on the island of Lesbos, although, in fairness, it is worth noting that it is in large quantities They are also produced in the cities of Tyrnavos and Kalamata. The credit for creating the museum belongs to the Varvianis family, which has been making this alcoholic drink in Greece for over 170 years.
The Greeks carefully preserve their traditions, and this applies not only to the recipe of their national alcohol, but also to the rituals that accompany its production and drinking. For example, on the first day of summer, the Ouzo Festival is invariably held in the city of Mytilene. The castle located here becomes the epicenter of fun. Not only do all sorts of performances take place here, in which famous actors and singers in the country take part, but also the companies that produce this national drink of Greece pour it for free for those gathered, thus allowing them to taste their products.
Any alcoholic drink in Greece, as well as the national alcoholic delights of any other countries, has a certain connection to the area. For example, the history of the appearance of the progenitor of the aniseed alcoholic drink called “tsipouro” is inextricably linked with the legendary city of Athens.
In general, some evidence suggests that this alcoholic drink of Greece is from grape pomace was invented in the 14th century by monks from an Orthodox monastery located on Mount Athos. They say that they treated everyone who visited the monastery to tsipouro. A century later, this alcoholic drink of Greece began to be produced in Athens. There is also documentary evidence of this - the production of alcohol in those days was regulated by special sultan decrees. Tsipouro was included in one of these circulars. Now it is produced in most regions of Greece, including Thessaly, Crete (by the way, honey is sometimes added to tsipouro here, resulting in a specific drink “rakomelo”), Epirus. In these regions, grape moonshine is also called “tsikoudya”. But it was only allowed to freely trade it outside one’s own nome (the area where the Greek moonshiner lives) only in 1980. By the way, at the same time, in-line production of tsipouro was established at large licensed enterprises.
It would seem, why make a drink that the Athenians indulged in back in the 15th century, if there are already many other, more modern ones? Everyone chooses the answer for themselves. Some Greeks advocate for the preservation of ancestral traditions, others value diversity (it’s not for nothing that the saying “Greece has everything!” appeared), while others simply do not like the anise aroma present in ouzo. Oddly enough, they are all right. Of course, this alcoholic drink of Greece has a very specific character, which not everyone likes, but this shows its similarity with the city where it was created. Athens is the cultural center of Greece, where buildings from ancient times peacefully coexist with houses built according to the latest modern architecture. Showcases of newfangled boutiques combined with Byzantine basilicas preserved here and there give rise to a unique image of this beautiful city, which has experienced many ups and downs over its long history. Tsipouro - this national alcoholic drink of Greece over the past three decades has become no less significant and in demand than its younger brother. Today, the production of tsipouro remains a real ritual. This cult event takes place in October. This national alcoholic drink of Greece is distilled, accompanied by songs and dances around copper cauldrons. When tsipouro is ready, round dances give way to noisy feasts and folk festivities.
Brandy is very popular outside of Greece. METAXA.
This alcoholic drink from Greece is brandy diluted with wine and added with a tincture of certain herbs. The exact recipe is kept a closely guarded secret by the Greeks. The essence of this process is the production of wine from slightly raisined grapes of three varieties characteristic of the Mediterranean, its subsequent distillation, as well as adding to the resulting distillate sweet Muscat wine, distilled water and tincture from a mysterious set of herbs, the composition of which is unknown to the uninitiated 
not allowed. After aging for at least 3 years, this mixture becomes metaxa.
By the way, this national alcoholic drink of Greece appeared relatively recently. The first plant for its production was opened in a town called Kifisia in 1882. The author of the recipe was a certain Spyros Metaxa, in whose honor this alcoholic drink of Greece received its unusual name. At first, only the compatriots of the inventor of the recipe used it, but they did it with such undisguised pleasure that already in 1892 he decided to try to send a batch for export. Three years later, this national spirit of Greece received its first award abroad, winning a gold medal at the International Exhibition held in Birmingham (Germany). Since then, it has not lost its status as an exquisite drink for connoisseurs of delicate taste and aroma.
The Greeks are very proud of their alcoholic creation. To once again emphasize that this alcoholic drink of Greece is a national treasure, a designer named Janis Tseklenis in 1963 received a patent for a specially shaped bottle resembling an amphora. It is in this container that 7-year-old Metaxa is now poured.
Another alcoholic drink in Greece, which is a mixture of logical and unusual components in this context, is called "mastiha" . This is a traditional liqueur from the island of Chios, which is distinguished by its impressive strength (about 30%) and the presence of mastic. While this is not the first time for a Russian person to encounter strong drinks, the last component does not really excite the appetite.
In fact, mastic is the resin of one of the subspecies of pistachio trees (rather, it is even a shrub), which grow only on Chios. They tried to grow them in a variety of places, but the capricious bushes did not want to take root not only abroad, but also in other areas of Greece itself. According to geologists, mastic trees grow on Chios due to a combination of limestone-rich soils and the influence of the Psarona volcano. From one tree you can get only about 300 - 400 grams of resin. In Greece, it is often used in cooking, adding to food, sweets and even chewing gum, as well as drinks. The viscous, spicy smell of mastic will remind you of eastern countries. For a long time, resin of the highest quality was sent to the harem of the Sultan of Constantinople. Hundreds of his concubines were thus able to use mastic oil, which made their skin fragrant and silky.
Mastiha has a soft pine-fruity aroma and a sweet taste with a fresh hint of cucumber. This liqueur is completely versatile. This alcoholic drink of Greece is enjoyed by men from cognac glasses, accompanied by a cigar. Women like cocktails with masticha or its combination with desserts. By the way, this alcoholic drink in Greece is often served during wedding feasts, when the main course has already been eaten.
Aniseed with such a magical name “ouzo” has an incredible taste. In addition, in moderate quantities, the drink ouzo is very beneficial. According to legends, the gods used it to gain immortality. And in Ancient Greece, this vodka was the main thing during various feasts.
Today, the Greeks proudly call this kind of alcohol their national treasure. Any person who is lucky enough to visit an ancient country considers it his duty to try ouzo.
Product Description
Ouzo is a drink made from raki and various herbs. An essential ingredient is anise. Usually the strength of vodka reaches 40-50 degrees. The smell of the finished liquid resembles cough syrup, so many travelers do not immediately agree to try the product. But if they still risk doing it, they are delighted with it.
This vodka has one pleasant property: the person drinking it will not smell of alcohol at all. In a room where there is ouzo, the drink also does not leave an aroma of alcohol.
In Greece, the said vodka is consumed in the following way: a third of the ouzo is poured into a tall narrow glass, and then water is added to the container. Thanks to this, the liquid acquires a milky color. But there are other ways to drink this vodka. We'll talk about them further.
Ouzo is served with a wide variety of appetizers, from seafood to candied fruits. But you can also drink it as an aperitif, without a snack. Experts recommend drinking the drink undiluted and eating it with melon.
origin of name
As one of the stories tells, the drink ouzo acquired its name thanks to one inscription. And it all happened like this: a long time ago, one of the enterprises producing alcoholic products received an order from Marseille. Was delivered to the customer ready drink in a box on which was written - uso Massalia. Translated, this phrase means “for use in Marseille.”
Over time, the word Massalia disappeared from use. But the word uso remained, and they began to call the drink. This version has no scientific evidence, and therefore today is only an assumption that does not lose its relevance.
There is another theory as to why the ouzo drink bears this name. According to this hypothesis, the title is related to the word of Turkish origin üzüm, which translates as “grape liqueur” or “bunch of grapes.”
In 1989, the title “Uzo” was registered by Greek figures. After this, the product gained national status. The production of alcohol is permitted only on the territory of the Greek state.
Vodka production technology
The ouzo drink is made by combining moonshine made from grape marc and forty-proof alcohol. The resulting mixture is infused with coriander, spinach, chamomile, fennel, almonds and cloves. After a few months, the composition is distilled again. This technology provides the product with a soft taste with distinct notes of spices and herbs. Ouzo is somewhat reminiscent of Italian sambuca.
But there are other recipes for making this vodka. True, here it is necessary to adhere to the only rule established by Greek legislation: at least 20% of the alcoholic base must come from that obtained from cake and juice. Anise must also be an obligatory component of the drink.
Making anise vodka at home
Ouzo, an alcoholic drink, can be prepared at home. For this you will need:
- one hundred grams of anise;
- one liter of vodka or diluted alcohol;
- 20 grams of star anise;
- two liters of water;
- five grams of cardamom;
- two buds of cloves.
Vodka is poured into a saucepan or other suitable container and cloves, anise, cardamom and star anise are added. The vessel is covered with a lid and placed in a dark room for two weeks. During this period, it is necessary to monitor the temperature of the room. The temperature in it should be between 18-20 °C.
After two weeks, the tincture is filtered, water is added and the resulting composition is poured into a distillation cube. Now you need to put the spices in the steamer, but you can also tie them in gauze and hang them in the distillation cube. All this is distilled and the finished vodka is kept in a dark room for three days before drinking.
The resulting drink has a taste close to the original.
How to drink ouzo
The Greek drink ouzo is drunk in a variety of ways. We have already described the classic method for the inhabitants of Hellas. Now let's look at other options for using aniseed vodka. Ouzo can be drunk with ice - ice cubes slightly soften the persistent anise aroma. If the drink is pre-cooled, its taste will also become a little softer. Since the product instantly heats up in the mouth, it immediately changes its taste characteristics.
In Greece, a common option is to drink vodka in pure form. This option is called Sketo. The temperature of such an ouzo should be 18-23 degrees. They drink alcohol slowly, taking small sips, so you can appreciate its taste. Since alcohol provokes appetite, it is recommended to drink it as an aperitif.
Seafood or light salads are used by the Greeks as an appetizer. But this vodka goes perfectly with fruits, desserts, cheese, deli meats and strong coffee.
Ouzo in cocktails
In Hellas, it is customary to consume ouzo only in its pure form. Greece considers it blasphemous to use the drink as a base for cocktails. But in European countries bartenders offer incredible delicious cocktails based on anise vodka. For example, a cocktail with the Greek name “Iliad”. It includes:
- 60 milliliters of Amaretto liqueur;
- 120 milliliters of ouzo;
- three strawberries;
- one hundred grams of ice cubes.
Fill the glass with ice, pour in liqueur, add chopped strawberries in a blender and mix the ingredients. After this, add Greek vodka to the container and mix everything again.
Another cocktail using ouzo is called the Greek Tiger. It consists of 30 milliliters of anise infusion and 120 milliliters of orange juice. Pour juice and vodka into a glass with ice cubes and mix the liquids together. If you don't have orange juice, lemon juice will do.
Museum dedicated to vodka
Ouzo is the national drink of Greece, so it is respected here and even a museum was founded in its honor. The establishment is located in the town of Plomari on the island of Lesvos. Here, new technologies are constantly being introduced to produce products. And in the museum there are the first tools that were used to create vodka. Famous blue stickers that were placed on bottles in the past, as well as the first cauldron dating back to 1858.
The museum belongs to the Barbayanni family. These are famous alcohol producers in Greece. The walls of this establishment continue to preserve the secrets of Barbayanni’s production, which give the drink its special taste and quality.
The doors of the souvenir shop and reception are open for guests, and everyone can take part in the ouzo tasting.
Choosing a good ouzo
Tourists often bring ouzo vodka to their relatives as a souvenir. This is always better than those boring magnets and figurines. Many travelers succumb to temptation and purchase vodka in gift bottles that copy the shape of ancient Greek statues. But it’s precisely such purchases that you should refuse, because only the packaging is chic, but its content leaves much to be desired. Real ouzo is bottled in “carafkas” - bottles made of transparent glass and characterized by a simple shape.
It is also better not to buy famous vodka at tourist retail outlets. Most best product sold at the central market in Athens, which is located at the foot of the Acropolis. But the highest quality aniseed vodka in Greece is made on the island of Lesvos. This rule should be followed when purchasing the described alcoholic drink.
Traveling abroad is not only about sightseeing or outdoor recreation. This is also an acquaintance with the mentality of the country, its traditions, customs and, of course, cuisine. And this means not only local culinary dishes, but also liqueurs, liqueurs, tinctures, wines, etc. Thus, Greece and the Ouzo drink are inextricably linked in the minds of many gourmets. Greek vodka is different special recipe preparation, which gives it unique properties and a unique taste. We’ll talk in detail about how traditional Greek alcohol is made and consumed in today’s article.
Greece is generally considered one of the world's winemaking centers, but stronger drinks are also produced here. For example, Greek vodka Raki, 40-50 degrees strength and infused with grapes. Raki is very famous, because it is the national alcoholic drink in Greece, Turkey, Bulgaria, Serbia and other countries. This alcohol is produced from grapes or other fruit raw materials, and is considered very similar to moonshine in taste and strength.
But the Greek vodka Ouzo (Ouzo) is alcohol tincture strength from 38 to 50 degrees. It is based on grape raw materials (according to standards, at least 20% of the composition) and alcohol from the distillation of fruits, vegetables, and grain crops. Spices are of particular importance in the production of this drink: anise, clove buds, star anise, cinnamon, ginger root, rosemary, etc. are added to vodka. This combination of herbs makes Greek Ouzo a pleasant spicy drink, vaguely reminiscent of Italian Sambuca.
The history of the origin of Greek vodka Ouzo
In general, anise tincture is a drink that has been made in Greece since time immemorial. Hippocrates also came up with a recipe for anise-based wine tincture. By the way, it became very popular in the Roman Empire. And only later, with the discovery of the distillation method, appeared strong alcohol with anise.
The first mention specifically of the drink Ouzo in Greece dates back to the times of Ottoman dictatorship over the country. Actually, this alcohol owes its name to the Turks. Most likely, the word “ouzo” comes from the Turkish “üzüm”, which means “grape infusion”. It is assumed that the Ottomans brought fruit-based vodka (raki) to Greece, and the Hellenes remade it in their own way, adding anise and a whole bunch of herbs to the tincture.
It is worth mentioning that there are three more common versions about the origin of the name. The first is that Ouzo is simply the Greek name for anise. However, if you check this statement using a dictionary, you can easily find out that the Greek word for anise is “γλυκάνισο” (pronounced “glikAniso”). Therefore, either there is some kind of mistake here, or this assumption is simply untenable.
The second version tells that the Ouzo recipe was invented by monks from Mount Athos. Allegedly, only here could one find the whole bouquet of herbs and infuse such a “drink of the Gods.” Most likely, this is just a legend, because... no confirmation of this information was found in historical sources.
But the third hypothesis is more interesting. In the 19th century, various goods were produced in Greece specifically for export to Europe. So, from Thessaly in wooden boxes with the inscription USO MASSALIA ( for use in Marseille) silks, wines and the newly invented Ouzo were sent to France. Once, a Turkish officer tried anise infusion from a similar box. The flavor made such an impression on the soldier that he exclaimed: “Yes, this Uzo Masalia is the most best drink in the world!" The expression stuck, and since then the Greeks call anisette vodka Ouzo, and nothing else.
Which legend is the most truthful, everyone determines for himself. But one thing is certain: today Greek Ouzo has earned the title of the most popular alcoholic drink in Greece. And the sonorous name has been patented since 1989: Ouzo alcohol cannot be produced in any other country.
The traditional recipe for preparing the Greek drink Ouzo is quite simple, so it is made not only in large factories, but also at home. You only need to have a distillation apparatus and the ingredients to prepare the tincture. So, the composition of Greek vodka Ouzo includes:
- distilled ethyl alcohol;
- anise;
- spices;
- water;
- sugar.
In this case, the alcohol must be at least 20% distilled from grapes, which is why it is often said that Greek vodka is grape vodka.
The manufacturing process does not require much time and effort. The grape extract is made first, alcohol and a mixture of herbs are added to it. The infusion, diluted with water, settles due date, after which the entire mass is distilled again. Finished product diluted with water to a strength of 50-40 degrees. Homemade Ouzo can be consumed after three days.
As for industrial volumes, each manufacturer has its own exact technology for the production of modern Oyzo vodka. In addition, the proportions and composition of herbs, as well as the period of settling of the drink, are individual. That's why taste qualities purchased drink depend on trademark. Most of all, the Greeks liked Ouzo from such producers as:
- MINI;
- Plomari;
- Zachos;
- Barbayannis Aphrodite;
- Ouzo No. 12;
The drink is produced throughout Greece, but from time immemorial it has been the custom that large factories for the production of Ouzo are located in Kalamata, Lesbos and Ternavos.
In Greece, they honor not only the traditions of making alcohol, but also the etiquette of its consumption. Thus, Greek vodka is always served in glass shots of 50 or 100 ml. Compared to traditional Russian glasses, Greek shot glasses are narrower and more elongated. And if we talk about how to drink Greek vodka Ouzo, then there are several options.
Aperitif
Leisurely sipping alcohol, slightly diluted with water, sitting on the terrace of a cafe while waiting for the ordered dinner is the most common, and one might say primordial, method of drinking Ouzo.
Vodka is diluted with water in a ratio of no more than 1:1, and Ouzo changes its color from crystal clear to milky white. This is due to the fact that when water is added, a splitting reaction occurs in the esters of anise oil. For the reaction to proceed correctly, you should pour water into the Ouzo slowly and in a thin stream.
The finished drink is consumed in small sips, slowly moving the liquid over the entire surface of the tongue to the esophagus. The sip itself may seem scalding to light drinkers at first, but this is just the first reaction of an organism unprepared for alcohol. Then the person feels a pleasant warmth spreading throughout the body. The tincture awakens the appetite and relieves tension, giving pleasant relaxation.
Alcohol with a snack
Ouzo can be consumed in its pure form, but it is better to use this method during a feast. Seafood, salads, vegetables and cheese slices, hot dishes and even confectionery. Nice snack will weaken the strength of alcohol, while leaving a feeling of lightness and relaxation.
It is worth noting here that Greek vodka is quite insidious. You can drink several glasses and not feel intoxicated at all: your thoughts are clear, your tongue is not slurred, and your hand is steady. But as soon as you try to get to your feet, you will realize that your body no longer obeys you at all. Therefore, be prudent and drink alcohol in moderation.
Cool drink
Greek Ouzo is often served chilled - pieces of ice are added to the glass. But this procedure should be carried out in a strictly verified sequence. First, pour a portion of Ouzo, then dilute it with water, and last resort Ice is already added. If you add ice to undiluted vodka, the unique taste of the alcoholic drink will be compromised.
Such exclusive local drinks as anisette vodka are considered too “dear to the heart” in Greece to be mixed with other ingredients. Therefore, the intention to prepare cocktails with Ouzo is considered almost a blasphemous act here.
However, Greek vodka with a strength of 40-50 degrees, infused with anise and other aromatic herbs, in its properties is simply created to be the basis for alcoholic cocktails. However, you should not dilute it with water (otherwise the anise will turn the color of the alcohol cloudy white). But Ouzo goes well with other drinks, such as juices, liqueurs, rum, brandy, etc. Therefore, European bartenders came up with several recipes for cocktails with Greek vodka.
Woodcutter
Original, but very Reviver, which is served in 60 ml shots and drunk in one gulp.
To prepare, Ouzo, Sambuca and Tequila are poured into the glass in equal doses. For a spicy sensation, add a few drops of Tabasco sauce to the finished drink. Before drinking, the cocktail should be well cooled, but not with ice!
Greek dandy
A light cocktail with a long, pleasant aftertaste. Required ingredients:
- Ouzo (10 ml);
- Brandy (40 ml);
- Ginger ale (to taste);
- Lemon juice (20 ml).
Brandy gets diluted lemon juice and shaken in a shaker. Then pour the drink into a glass, add a little ginger ale and pour the Ouzo cocktail on top.
Strawberry Iliad
To prepare the drink you will need Amaretto (60 ml), Ouzo (120 ml), 3 strawberries and ice. Amaretto is poured into the glass first, then Ouzo and ice. Strawberries are crushed in a blender and placed on top of the drink.
Tiger
A simple cocktail with rich flavor and vibrant color. The drink contains only two ingredients: Greek aniseed Ouzo and Orange juice, which are mixed in proportions of 1 to 4 (i.e. 4 times more juice). Also add 4 ice cubes to the shaker, after which the drink is thoroughly mixed. And now the Greek “Tiger” is ready! For beauty, the glass is decorated with a slice of lemon before serving.
Don't forget that you can create your own cocktail recipes with Ouzo. Don't be afraid to try and experiment!
Ouzo vodka as a Greek souvenir
Your close friends will probably also want to find out what aniseed vodka is in Greece, whose name is Ouzo. Therefore, before leaving, it’s definitely worth stocking up on traditional Greek alcohol, so that upon return they can present it as a pleasant present and demonstrate their knowledge about the features of this drink.
Buying Ouzo in Greece is easier than ever, because... it is sold in almost every supermarket. bottle elite drink a volume of 350 ml will cost 5-10 euros. But for a 700 ml bottle of Greek vodka you will have to pay 10-20 euros. The exact prices depend on which Ouzo manufacturer you prefer. We have already listed popular brands just above.
Have exciting trips, pleasant impressions and new discoveries!
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Despite the fact that Greece is first associated with wine, the main national drink of the country is aniseed 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 alcohols, infused with herbs. The ancient Greeks began making it, and during Byzantine times the recipe was brought to life - anise was included. And this alcohol is named after anise (ouzo in Greek means anise). It is believed that anise additive, as well as additives of other medicinal herbs, became an innovation of the monks from Mount Athos.
Thanks to this ingredient, the alcohol is often compared to Turkish, Azerbaijani arak and Bulgarian mastic. Although all these varieties of anise spirit differ quite greatly in production technology, they are vaguely similar. Ouzo is not just an alcoholic drink typical of Greece, it is part of the local flavor.
Photo of anisette vodka “Ouzo”
Since 1989, ouzo has become a geographically assigned name. In other words, ouzo outside the country is another alcoholic drink with an anise extract.
Since ancient times, every 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. Anyone who has had the opportunity to visit Greece knows with what persistence they will serve you local vodka in every tavern. The point here is not so much to make money from tourists (although let’s be honest, such thoughts are also present), but to introduce tourists to the personal skills and alcoholic tradition of the country.
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When the name "ouzo" was registered, there was a need to regulate the technology of its production. Official documents today state that ouzo is an alcoholic drink consisting of at least 20% 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 the drink is obtained in a way characteristic of brandy - by fermenting juice and grape pomace.
In the photo - Ouzo vodka made from anise extract
