Ouzo

Ouzo is a dry anise-flavored aperitif that is widely consumed in Greece, Cyprus, Lebanon, and Israel. Its taste is similar to other anise liquors like pastis and sambuca.

History[edit | edit source]

The origin of ouzo is believed to have its roots in the 14th century, when monks from Mount Athos are said to have first distilled ouzo. However, the modern version of the drink was first produced in the 19th century.

Production[edit | edit source]

Ouzo is traditionally mixed with water, becoming cloudy white, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass. It is traditionally served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives and feta cheese.

Etymology[edit | edit source]

The name 'ouzo' is derived from the Italian 'uso Massalia' - for use in Marseille - which was stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century.

See also[edit | edit source]

Ouzo Resources
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