Ouzo is Greece's national spirit. It is drunk throughout the country, but especially on the islands and coasts, at aperitif time or during a long dinner of mezedes by the sea.
Origins and name
Ouzo grew out of the tradition of tsipouro, the grape-pomace brandy made by the monks of Mount Athos and in villages. In the 19th century, on the island of Lesbos and in Asia Minor, people began adding anise and other spices, and after 1932 production also used agricultural alcohol. The name's origin is uncertain: a popular story derives it from the words uso Massalia, stamped on crates of top-quality silkworm cocoons bound for Marseille, but it is probably a legend.
How it is made
It starts with agricultural ethyl alcohol, redistilled in copper stills with anise and other spices to secret recipes: fennel, Chios mastic, cardamom, coriander, cloves, cinnamon. Since 2006 ouzo has had a protected geographical indication in the EU: only spirit made in Greece or Cyprus may be called ouzo. Regional indications include ouzo of Mytilene (Lesbos), Plomari, Kalamata, Thrace and Macedonia.
Why it turns white
Anise's essential oils, such as anethole, dissolve in alcohol but not in water. When water or ice is added, tiny droplets form that scatter light and turn the drink milky. Chemists actually call this the ouzo effect.
How to drink it
- In a tall narrow glass, adding cold water and then one or two ice cubes; some prefer it neat or with water only.
- Sip slowly, never on an empty stomach: ouzo is strong, and the anise sugars delay the effect, which can arrive suddenly.
- Always pair it with mezedes: grilled octopus, sardines, marinated anchovies, olives, cheese, tomato, fried squid.
- Toast with Yia mas! and clink glasses.
Plomari and brands
The town of Plomari, on Lesbos' south coast, is considered the capital of ouzo: some of the most famous distilleries and a museum are here. Well-known brands include Plomari, Barbayannis, Ouzo 12, Mini, Tsantali and Pitsiladi. Many islands make their own craft ouzo.
Ouzo's relatives
| Drink | Country | Difference |
|---|---|---|
| Tsipouro | Greece | Grape-pomace brandy, with or without anise |
| Raki or tsikoudia | Crete | Grape-pomace brandy without anise |
| Rakı | Turkey | Very similar to ouzo, grape-based |
| Arak | Lebanon, Syria | Anise-flavoured, grape-based |
| Sambuca | Italy | Sweeter anise liqueur, with sugar |
| Pastis | France | Anise and liquorice, drunk diluted with water |
See also drinking in Greece and Lesbos.