Ouzo

Greek national drinks have a special spicy taste. It is difficult to find another culture that appreciates spices and every spice that enhances the taste. Ouzo vodka is the “highlight” of the Greeks, a drink about which many myths and sayings are composed on the hot islands. According to Wikipedia, Ouzo is a brandy with a characteristic anise flavor.

History of creation

The history of the creation of the drink deserves special attention. Since the time of the Ottoman Empire, anise drinks have gained fame. It was believed that a glass of fortified vodka of a cloudy smoky color strengthens the spirit of a warrior, makes him persistent and strong. Those who could not stand this drink were condemned as weak-minded people. Ouzo comes from islands with a warm climate, where anise has taken root.

Greek vodka Ouzo combines traditional Turkish drinks and modified recipes of European fortified brandies. Connoisseurs of ancient aged drinks compare it with the famous Arak (tincture from Asia). It is not known for certain where the rather unusual name of vodka came from. One of the most plausible versions: in Greek, “ouzo” means “grapes”. The unusual heritage of Greek culture to this day is the hallmark of the Greek islands.

General characteristics

Vodka Ouzo Greece is famous for its unusual taste and heterogeneous color. Traditionally, vodka has a transparent structure, but Ouzo (the drink is prepared according to the correct technology) is a cloudy liquid with a characteristic anise smell. The composition of the traditional drink has not changed for more than 200 years. Connoisseurs of fortified alcohol quite often compare it with homemade sambuca.

There is a legend among the people that a true Greek by smell can recognize from which region the drink was brought. Historically, each region has its own unique composition of Ouzo.

Depending on the place of production, dried fennel, coriander, chopped cloves or bitter almonds are added to alcohol.

Each addition transforms an ordinary drink into an extraordinary treat. Only the anise note remains unchanged.

Manufacture

The basis of Greek vodka is grape distillate. This is the strength of the drink and a guarantee of its quality. Modern manufacturers make the basis of Ouzo a mixture of aged brandy and rectified (cheap alternative). The prepared base is infused for a long time on herbs, which add a unique, refined aroma to alcohol. Ouzo is difficult to confuse with other types of vodka, because the unobtrusive smell completely covers the alcohol fragrance. If we compare the production technology of sambuca and Ouzo, you can notice the differences:

• the Greek alcoholic drink is infused much longer (stored in a dark, dry room);
• anise drink is less sweet and slightly tart compared to sambuca;
• Ouzo does not add elderberry.

Mandatory herbal supplements and aromatic dried herbs are presented in the table.

The cloudy shade of alcohol is determined not only by the production technology, but also by the way the drink is served. Anise tincture is not served in its pure form. More often, ice or chilled water is added to the glass. Due to the combination of the water base and the released oil (reducing the strength of the drink leads to this effect), a two-phase milky emulsion is formed.

The appearance of diluted and high-quality alcohol was determined by the names and certain nicknames of vodka: Io’s milk or Hera’s punishment (according to legend, the ancient Greek goddess Hera punished her rival by turning her into a cow).

At large modern production facilities, they are moving away from the traditional scheme for the production of vodka. The strength of the certified product varies from 20 to 50 degrees Celsius. Modernized alcohol has acquired new flavors and a spicy aftertaste. If in the south of Greece Ouzo has a sweetish aftertaste, then the northern part of the country is famous for dry vodka.

How to drink vodka

Ouzo anise vodka, like any other traditional drink, requires a tasting culture. Only beginners and amateurs can drink undiluted, literally suffocating drink. The rules on how to drink Ouzo are passed down in Greek families from generation to generation. Drinking vodka from a bottle is not only difficult, but also dangerous. Such actions discourage any desire to try Greek alcohol again. Anise is the herbal base of vodka, which has a rather specific taste, especially for people who have not used such a plant before.

To make the drink softer and tastier, it should be diluted. To reduce the strength, either cold purified water or ice cubes are used. Sometimes a water base is created using water and ice in equal proportions. Anise vodka is poured into a glass and only then water. It is impossible to change the sequence of mixing additives, because the oil structure of the drink may not dissolve completely. Pour vodka in a thin stream, which quietly flows down the glass of the glass.

An anise drink is drunk in small sips. Ouzo should be fully felt and enjoyed with an unusual “bouquet” of herbs and additives. Drinking a lot of anise tincture and immediately swallowing it in large gulps is the worst thing a person who gets acquainted with a special Greek drink can do.

How to make a drink at home

Making Ouzo with your own hands is easy. It is important to correctly maintain the technology and proportions of all ingredients. For cooking, you need a conventional distiller. Alcohol, moonshine or even chacha can serve as the basis. Ouzo cannot be made without anise. It must be of high quality. All additional herbs are selected at will.

The number of seeds should not exceed 20% of the total amount of distillate, so it is better not to overdo it with spices. Spices are poured with alcohol and settled in the heat for at least 2 days. The filtered alcohol is poured into a special tank and passed to filter the future vodka. Then fructose is added to the vodka (optional).