A traditional Greek spirit flavoured with aniseed, and usually drunk with water.
The name dates back to the late 19th century, but is of uncertain origin (however, see Ouzo name below).History
The history of ouzo is somewhat murky, but some claim it may date back in one form or another to ancient times.
Modern ouzo distillation largely took off in the 19th century following Greek independence, with much production centered on the island of Lesbos, which claims to be the originator of the drink and remains a major producer. In 1932, ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method of production. (Older people in Lesbos, still refer to ouzo as "raki")
Commonly, but not at all traditional in the western world, ouzo is served with cola either in premixed cans or bottles or simply mixed to the desired taste.
On October 25, 2006 Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well as the Greek drinks of tsipouro and tsikoudia, as 'geographically protected' products . Now, makers outside of Greece will need to use names like "Greek-style ouzo" instead of simply calling the product ouzo.
Name
Perhaps the most probable origin of the name "ouzo" is discussed in a 1959 article in The Times of Thessaly.
The name extends to those who drink ouzo, calling them suzos.
How ouzo is made
Ouzo starts as a strong spirit made from pressed grapes or raisins. The distinctive smell of ouzo comes from the addition of anise (or star anise) as a flavouring, but other ingredients, varying according to the producer, are also used;
Aperitif drink
In modern Greece, ouzeries (the suffix -erie is imported from French) can be found in nearly all cities, towns, and villages. These cafe-like establishments serve ouzo with mezedes -- appetizers such as octopus, salad, sardines, calamari, fried zucchini, and clams, among others.
Appearance
When water or ice is added to ouzo, which is clear in color, it turns milky white;
The crystals sometimes seen in ouzo served cold are crystalline anethole, the constituent of anise aroma. Drinking ouzo on the rocks is not preferred;
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