ouzo

Ouzo is a dry, unsweetened spirit native to Greece, produced through the distillation of fermented grains and the infusion of anise and other botanicals. First documented in the 15th century in the island of Tinos, ouzo evolved from earlier grape-based distillates and became standardized as an anise-flavored spirit by the 19th century. The spirit is characterized by its clear, colorless appearance when stored in the bottle, though it becomes milky white or cloudy when water or ice is added—a phenomenon called "louche," caused by the precipitation of anethole (the volatile oil in anise). Traditional ouzo is produced in specific Greek regions, with Plomari in Lesbos and Tyrnavos in Thessaly recognized for their historical production. The flavor profile is dominated by anise with subtle notes of licorice, fennel, and sometimes herbs such as myrtle, cardamom, or clove, depending on the producer's proprietary blend.

Ouzo is primarily consumed as an apéritif, traditionally served neat or diluted with water in a ratio of 1:1 to 1:3, chilled or over ice. In Greek cuisine, it accompanies meze—small plates of appetizers such as olives, cheeses, grilled octopus, and saganaki (fried cheese). The spirit is also used as a cooking ingredient, particularly in seafood preparations where its anise character complements fish and shellfish; it may be added to pan sauces, poaching liquids, or marinades. Beyond Greece, ouzo appears in modern cocktails, though traditional consumption remains the dominant culinary application. The drink is an essential element of Greek social dining and hospitality rituals.