Explore: Ouzo

Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavored aperitif that is widely consumed in Cyprus and Greece. It is made from rectified spirits that have

The ouzo effect (/ˈuːzoʊ/ OO-zoh), also known as the louche effect (/luːʃ/ LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky

Ouzo Plomari (Greek: Ούζο Πλωμάρι) is the name of a historic Greek ouzo company on the island of Lesvos, Greece. It was founded in 1894 by Isidoros Arvanitis

Anise-flavoured tsipouro and ouzo have almost identical taste, but vary enormously in their method of production. The alcohol used to produce ouzo is 96% ABV rectified

It is comparable to several other anise-flavored liqueurs such as pastis, ouzo, sambuca and arak. The alcoholic content of rakı must be at least 40% according

or bright red ("red sambuca"). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water. Sambuca is flavoured

ferry either collided with, or had a near-miss, with the 25-foot (8 m) yacht Ouzo off the Isle of Wight on 20 August, leading to the deaths from drowning of

usually very smooth. Taramasalata is usually served as a meze, often with ouzo, as a spread on bread. The colour can vary from creamy beige to pink, depending

anise-flavored liqueurs to become cloudy when diluted with water; this is called the ouzo effect. Anethole is an aromatic, unsaturated ether related to lignols. It

Monastery of Limonas Statue of Liberty (Mytilene) Ouzo Museum "The World of Ouzo" in Plomari Barbayannis Ouzo Museum (Plomari) The Mosque in Parakila Catacomb