Ouzo is considered the Greek national drink. In technical terms, ouzo is produced by partial distillation or by mixing pure alcohol with aromatic herbs. The best types of ouzo are obviously those distilled from the predominant flavor of the anise, although other aromas are often added, such as Chios masticha, cinnamon, cloves or fennel, depending on the brand. Every place is proud of its ouzo, but the most famous are those of the island of Lesvos and Tyrnavos in Thessaly.
Like all distillates it has a noticeable alcoholic content, about 40-50 °, but the Greeks know how to enjoy themselves well without exceeding, so much so that it becomes common practice to lengthen the ouzo with water and turn it into a thirst-quenching aperitif that is used the most in the summer period. The consumption of the ouzo is popular and known at all levels of society: it is a clear sign of the desire for relaxation and fun, so much so as to call it an unruly drink. Tradition wants the ouzo to be consumed in a Spartan way, without haste and always accompanied by mezedes, small snacks based on fish such as octopus, sardines and calamari or vegetables and cheeses. The mezedes must be rigorously salted to contrast the strong aroma and the tendency towards the sweetness of the ouzo.
Another special feature of this liqueur is its colour, a milky white: the distillate is not transparent? Normally yes, but by venturing to the game of the little chemist you learn that alcohol is a perfect solvent for the essential oils that are dispersed in it. The addition of water or ice decreases the alcoholic power of the drink and, as a consequence, the essential oils are dispersed in the water making the beverage colour change from transparent to white. For this reason the desire is to organize a Greek aperitif at home and amaze friends with the optical effect.
Although the ouzo is also a delicious accompaniment for many types of traditional Greek mezedes (appetizers), such as a good ladotyri of Zante or Mytilini or a kopanisti of Mykonos or Tinos, it is best known for accompanying tasty seafood like octopus or marinated anchovies. Spicy peppers are also a good match.
If you are Greece in the summer and wanted to use ouzo to prepare a refreshing typically Greek cocktail is simple as there are no fixed rules, only serve ouzo, water and ice: you can choose the proportions yourself according to taste. If instead you are purists of the distillate, ouzo is also perfect as a digestive after meals and in this case should be consumed smooth. Any way you drink it, remember to put the Sirtaki as background music, so you feel the Mediterranean atmosphere.
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