Discover Ouzo: Your Ultimate Guide to Greece’s Beloved National Drink

As lunchtime approaches in Greece, tables come alive with plates of crunchy calamari and fresh salads drizzled with rich olive oil. Tall glasses clink, filled with ouzo—a beloved, anise-flavored spirit. This drink is integral to Greek culture, often enjoyed with family and friends. But what exactly is ouzo, and how should you savor it?

Ouzo is known as Greece’s national drink. Distilled predominantly from grapes and flavored with anise and fennel, it’s polarizing—you either adore it or detest it. Regardless, it’s worth exploring how to enjoy this unique spirit.

Fun Fact: According to a recent survey by the Greek Chamber of Commerce, over 90% of Greeks drink ouzo regularly, highlighting its importance in social settings.

The Story Behind Ouzo

Ouzo traces its roots back to tsipouro, a traditional spirit made from grape remnants. The drink’s name may have originated from the phrase “uso Massalia,” meaning “for use in Marseille,” attributed to an Italian trading ship. Another theory suggests it derives from the Greek verb “ozo,” meaning “to smell,” highlighting its aromatic qualities.

Myrto Spentzas, co-owner of Spentzas Distillery, reveals that the first dedicated ouzo distillery opened in Tyrnavos in 1856. By 2006, the European Union granted ouzo a Protected Designation of Origin (PDO), meaning it’s exclusively produced in Greece.

When you mix ouzo with water, it takes on a cloudy white appearance—a phenomenon known as the “ouzo effect.” This happens because anethole, the flavor compound in anise, becomes less soluble in water.

Expert Insight

Elias Stergiopoulos, a renowned bartender, explains that the spirit is crafted in copper stills using a blend of neutral alcohol, spices, and anise seeds. This secret mix results in different flavors depending on the region, with Macedonia’s ouzo being drier compared to the sweeter varieties from southern Greece.

How to Savor Ouzo

Enjoy ouzo chilled, either neat or with ice and water. A good rule is using two or three parts water for each part of ouzo. Serving it in tall glasses, known as solines or kanonakia, enhances the experience. Spentzas advises against putting ice directly into the ouzo to preserve its aromatic oils.

Ouzo shines when paired with “mezedes,” small Greek dishes. Stergiopoulos recommends enjoying it with grilled octopus, fried calamari, creamy tzatziki, or tangy feta cheese.

In modern times, mixologists have started using ouzo in cocktails. Gkougkouliana suggests a refreshing drink combining vodka, ouzo, and orange juice. Another trendy option is the “Cosmogreek,” blending vodka with raspberry juice, lime, and a dash of ouzo for a flavorful twist.

Top Ouzo Brands to Try

Katsaros: This brand comes from Greece’s oldest distillery, known for its blend of 14 herbs, balancing anise with subtle Mediterranean flavors.

Ouzo 12: Produced by the Kalogiannis Distillery, this double-distilled ouzo captures purity and aromatic complexity, marrying licorice with spicy notes.

Ouzo Mini: A personal favorite of Stergiopoulos, this variety uses locally sourced anise, resulting in a slightly dry, herbaceous flavor profile that pairs excellently with meals.

Verino Ouzo: Known for its smoothness, this ouzo is sweeter, appealing to those who enjoy a more straightforward drinking experience with hints of citrus and spices.

In summary, ouzo is more than just a drink; it’s a cultural tradition steeped in history and flavor. Whether you enjoy it neat, with water, or in a cocktail, there’s a world of taste to discover in every sip!

For more insights on ouzo, visit Food & Wine.