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Greece's anise aperitif, drunk slowly beside food and never alone.
Greece
It grew out of the country's older pomace spirits during the 19th century, and the town of Plomari on Lesbos became its most famous home. EU law now protects the name for Greece alone.
A neutral or grape base is distilled with aniseed, and often fennel, mastic, coriander and cardamom alongside it. The distillate is diluted and lightly sweetened, which is where it parts company with drier arak.
Sweet, rounded anise with a herbal edge and a soft finish. Water or ice turns it opaque white, the louche that anethole throws when it falls out of solution.
Did you know
By law it must be made in Greece, and by custom it is never drunk without food. The ouzeri is a kind of tavern defined by what arrives alongside the glass rather than by the glass itself.
Also known as: ouzo
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