According to legend, the gods drank this alcohol in order to gain immortality. In Greece, it is made everywhere, it is an essential attribute of the feast. We are talking about ouzo vodka, which the Greeks consider their national treasure and offer to try every tourist who has visited their country.
Ouzo vodka (Ouzo) is a mixture of grape pomace distillate and pure ethyl (grain) alcohol with a strength of 40-50 degrees, infused with anise and other aromatic herbs: cloves, almonds, chamomile, spinach, coriander, fennel and others, which after several months of aging distilled again. The drink has a soft balanced taste with pronounced notes of anise and herbs, reminiscent of Italian sambuca.
Each manufacturer of ouzo has its own original recipe, technology and a set of herbs. Greek law obliges to adhere to only two rules: at least 20% of the alcohol base must be wine alcohol (from pomace or juice), anise in the composition is required.
Historical information
Drinks similar to ouzo (tinctures of wine alcohol with herbs) appeared in the Byzantine era. They were drunk throughout the Ottoman Empire. In the XNUMXth century, these recipes were popular even among the monks who lived on Mount Athos. According to the legend, it was the monks who first began to add anise to the composition, which in Greece is called the word “ouzo”.
The ouzo production technology was finally formed in the 1989th century after Greece gained independence. The island of Lesbos, the cities of Tirnavos and Kalamata became the centers for the production of aniseed vodka. In XNUMX, the name “ouzo” became Greek, it can only be used by manufacturers located in the country.
How to drink ouzo vodka
1. In its purest form. In Greece, this method is called “Sketo”. The optimum serving temperature for ouzo is 18-23°C. Anise vodka is poured into glasses with a volume of 50-100 ml and drunk in small sips, capturing the shades of taste. The drink stimulates the appetite, so it is an excellent aperitif.
It is customary for the Greeks to eat ouzo with seafood and light salads, but it also goes well with meat dishes, cheeses, fruits (grapes, citrus fruits, apples), olives, a sweet dessert and strong brewed coffee.
2. Diluted with water. The traditional Greek way during a feast. To reduce the strength, ouzo is diluted with cold water. In most cases, a 1:1 ratio is used. After adding water, the drink quickly becomes cloudy and turns white. Diluted ouzo is milder in taste and easier to drink.
It is not customary to mix ouzo with other drinks, such as juices or spirits.
3. With ice. To kill the pronounced taste of anise, a few ice cubes are added to a glass of ouzo. An alternative option is to pour a well-chilled drink. Warming in the mouth, anise vodka changes flavors.
Ouzo cocktails
In Greece, making cocktails with aniseed vodka is considered sacrilegious, but in Europe, bartenders have created some good recipes.
1. The Iliad
Composition:
- Amaretto liqueur – 60 ml;
- ouzo – 120 ml;
- strawberries – 3 berries;
- ice – 100 grams.
Preparation: fill the glass with ice, chop the strawberries in a blender. Pour Amaretto and ouzo into a glass, add strawberry pulp, mix well.
2. “Buzo”
Composition:
- bourbon (American corn whiskey) – 60 ml;
- ouzo – 30 ml;
- red dry wine – 15 ml.
Preparation: cool all the ingredients well and pour into a tall glass, the order does not matter.
3. “Greek tiger”
Composition:
- ouzo – 30 ml;
- orange juice – 120 ml.
Preparation: add ouzo and orange juice to a glass with ice, mix well. Some cocktail recipes replace orange juice with lemon juice.
Ouzo recipe
An analogue of anise vodka can be created at home. The resulting drink has nothing to do with the traditional Greek ouzo, but tastes somewhat like it.
Composition:
- vodka (alcohol diluted to 45 degrees) – 1 liter;
- water – 2 liters;
- anise – 100 grams;
- star anise – 20 grams;
- cloves – 2 bud;
- cardamom – 5 grams.
Technology
1. Add anise, cloves, star anise and cardamom to a jar of alcohol. Close the lid tightly and place for 14 days in a dark place at room temperature.
2. Strain the alcohol through cheesecloth, dilute it with water and pour into a distillation cube.
3. Put spices in a steamer or hang on gauze in a distillation cube.
4. Overtake in the traditional way.
5. Before use, ready-made homemade ouzo should be kept for 2-3 days in a dark place.
