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150 calories, 1 ouzo glass |  Hints & Tips:
By writer and connoisseur Stratis Panagos
a) Never add ice in ouzo. The formation of ice crystals distorts the taste and texture of the drink. Headaches or heartburns are caused by these crystals.
b) If you add water to your ouzo, empty your glass completely before you refill it. Preserve a steady analogy.
c) The ouzo glass must always be narrow. Our nose must remain outside the opening, as we mustn't inhale the alcohol vapors - they induce faster intoxication. | Ouzo is made from distilled grapes. The most common flavouring of ouzo is aniseed. Other common flavourings are fennel and mint. The alcohol volume of ouzo flactuates from 38% to 46%. The difference in the amount of alcohol and the difference in the amount and type of flavouring is what makes each ouzo different. Ouzo turns milky white when mixed with water. Some people mix it with water, others not and some others like to have it on ice. Ouzo is the perfect drink to accompany appetizers, known as mezedes in greek. The appetizers can be salads, seafood, pickled vegetables, cheese, meatballs and many others.
Ouzo drinking is a way of life. A good advise for those who are planning to drink ouzo is to drink and eat slowly.
It is generally admitted in Greece that the best ouzo comes from Lesvos island. Common brands are Mini, Barbayianni, Samara, Kronos, Kefi. Ouzo Pitsiladi is another excellent distilled ouzo from Plomari village in Lesvos. | Check these Ouzo recipes: Meatballs | Meatballs with ouzo | Traditional sweet of Lesvos | |
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