Ouzo

Ouzo is one of the best-known Greek specialties whose large-scale production started in 1830. It is distilled from neutral alcohol that is diluted with water and flavored with a combination of aniseed and various botanicals, such as fennel seeds, coriander, cardamom, nutmeg, cinnamon, ginger, or angelica.

The choice and the blend of herbs determines the final taste profile and its quality. Ouzo is protected by the European law, and it can only be produced in Greece and the Greek section of Cyprus, while the island of Lezbos became a center of ouzo production.

Greeks prefer to drink ouzo with water, which results in a characteristic cloudy appearance. It is also suitable for mixed drinks and pairs well tomato or orange juice. In Greece, ouzo is commonly enjoyed along traditional meze dishes, and should always be slowly sipped.