Enjoy Drinking Ouzo in Greece

Drink As a Local and Sample the Greek's Most Popular Alcoholic Drink

Nov 13, 2008

Why not do as the locals do and relax with a glass or two of the popular aniseed flavoured drink Ouzo. Here's how to make the most of Ouzo.

One of the most popular drinks in Greece is Ouzo, a type of aniseed liqueur. Indeed, Ouzo is so popular the Greek consumption of beer and wine is one of the lowest in Europe per head of population.

At around 40% alcohol, Ouzo has the same strength as whisky, vodka or gin and the drinker has to give it due respect. Travellers to Greece will soon become familiar with the smell of aniseed as it wafts from the tables of local diners. Many Greeks will share a small bottle of Ouzo between 2-4 people as part of their meal. Just as other anise types of drink such as French Pastis or Italian Sambuka, Ouzo is considered a digestive, and so can be drunk before and during a meal.

While the strong aniseed taste isn’t for everyone, part of the fun of a vacation for many people is to try out a new experience.

Ouzo History

The history of Ouzo isn’t clear, but it is believed that forms of the drink have been around since the Byzantine Empire was founded around 1700 years ago. In the 1400s the monks of Mount Athos produced a particularly aniseed distilled drink, and this appears to be the earliest form of today’s recipe.

Most restaurants catering for Greek custom sell small 20 cl (approximately 6 fluid oz) bottles or carafes of Ouzo. If the restaurant only sells Ouzo by the glass, it’s a fair bet it is a tourist trap. There are a number of popular brand names, but the taste is similar.

Traditional restaurants will serve four things; a bowl full of ice cubes, a glass or jug of water, a small bottle of clear Ouzo and glasses.

The local ritual of Ouzo drinking is very simple; drop a few ice cubes into a glass, distribute the Ouzo equally between the drinkers and add water for preference.

Good Ouzo will go cloudy white in colour when water is added. This is because the oil from the aniseed isn’t soluble in water, and diluting it causes the oil to disperse.

Most Greeks heavily dilute their Ouzo to make their drink a long sipping drink, although those used to drinking whisky or vodka neat will appreciate the sharp burn of undiluted Ouzo.

As Ouzo is usually cheaper than the price of a couple of bottles of beer, it is an inexpensive vacation experiment, and some visitors may even discover they have a new drink to enjoy.

The copyright of the article Enjoy Drinking Ouzo in Greece in Greece Travel is owned by Chris Read. Permission to republish Enjoy Drinking Ouzo in Greece in print or online must be granted by the author in writing.