Ouzo - The Greek Spirit

If there is one drink that can concentrate the characteristic elements of the Greek temperament, then, that drink is definitely Ouzo. The “national drink” of Greece embodies something from this country's immortal spirit, generosity and resourcefulness. You can feel the strength of its aromatic flavour in your mouth as well as the pleasant and spicy touch in your throat right from the first sip.

Ouzo reflects the traditional and the modern Greek way of life, the casual and light attitude of the Greek people and is the spokesman of what the Greeks call “kefi” (happy and joyful mood)

Ouzo. Its History

The history of Ouzo dates back to the mid 17th century, when Catholic monks (from those that followed the Crusaders passing through Greece to go to the Holy Lands) taught the craft of distillation to the Greeks. Before that time, the mention of “spirits” in Greece concern the preparation of wine during the ancient Greek era (Dionyssos is the God of wine in the Greek mythology). Ancient Greeks knew how to fortify wine by boiling it in a clay pot still and recycling the vapours of alcohol. This “pot still” was called, in ancient Greek, Avakion or Amvyx . It is worth mentioning that the ancient Greeks also made a kind of beer, following what they had learnt from the Egyptians. In the Byzantine era (mid 5 th century - 1453) and during the Turkish occupation (1453 - 1821) there has been no major development in the production of spirits other than…

Tips

How to enjoy Ouzo

In Greece, there are three ways in which we enjoy OUZO: "Straight", taking small sips in order to get the true flavour of the spirit, or slightly diluted with cold water for a smoother taste, or “on the rocks” for a cooler, more aromatic taste (you can also add water to dilute even further).

Ouzo is usually served in special ouzo glasses, which are tall yet slim.

Amongst all the alcoholic beverages that can accompany food, ouzo has a unique attribute: it can accompany any type of dish or snack, and it makes contrasting tastes blend harmoniously like no other beverage can!

How to serve Ouzo:

The correct way to serve Ouzo is:

•  Take a tall, slim ouzo glass

•  Add 3-4 ice cubes (optional)

•  Add ouzo over the ice cubes slowly

•  Let the ice cubes melt gradually or add a little water

How to drink Ouzo :

Ouzo is drunk with “respect”, in small, slow sips, so that it can “compose” its taste.

If you are a first time Ouzo drinker, we suggest that you don't drink it straight.

With water: That is how its taste is softened and becomes mellower.

With ice: Even more refreshing. The “echo” of the ice cubes increases the pleasure!

With water and ice: The perfect combination for a soft, refreshing drink!

You should try this after you become acquainted with Ouzo:

You can enjoy ouzo straight, which shows that you are a real ouzo drinker!

Drinking ouzo straight maintains the full taste and aroma.

Did you know?

You will notice that the crystal clear ouzo liquid becomes opaque and “cloudy” when combined with water.

This occurs because the anise oil that is contained in ouzo dissolves and becomes “invisible” when contained in the conventional alcohol content (38-42% Alcohol / Volume). As soon as the alcohol content is reduced by adding water or ice, the essential oils transform into white crystals, which you cannot see through, thus making the liquid magically transform into a white, cloudy colour. The same phenomenon occurs when ouzo is stored in a refrigerator. However, in this case ouzo resumes its former state as soon as it is placed at room temperature.

Tsipouro. The ancestor of Ouzo

“Tsipouro” was distilled in the mid 18th Century for the first time. Its primary distillation was based on the knowledge that was passed on by the Monks (as mentioned above). It is an alcoholic extract from grape dregs (“tsipoura” or “stemphyla” is the Greek word), which are the solid remains that result after the pressing of the grapes during vinification. Tsipouro distillation traces are found in the province of Thessalia, in the area of Tyrnavos, as well as in the Peloponnese and Crete. Tsipouro, which derives from the distillation of the “grape dregs”, like the Italian “grappa”, was initially used for pharmaceutical purposes to combat fever and indigestion. Its flavour was bitter and repelling, which stemmed from the fact that its raw material, grape dregs, was a pulp consisted of stalks and skins fermented indiscriminately. In order that its taste to be “mellowed”, the Greeks started to add some spices to the blend, like anise. Maybe the idea originated in the Mediterranean basin altogether because we discover that, for instance, in Southern France, during the same time, anise was used for aromatising spirits.

The Greek art of living

Greeks are usually a calm and happy people, and have a special way of enjoying life.

They don't drink to get drunk. They consider drinking as a way of relaxing and socializing, and a chance to get together and drinking ouzo is an art form.

Ouzo can be enjoyed everywhere: in a veranda overlooking the Aegean Sea, with friends at home or in specialized restaurants called “Ouzeries” (a type of Greek taverna, serving a lot of small, different dishes – “meze” – usually seafood, and serving almost exclusively ouzo. A place to relax, enjoy a good conversation with friends, eat, drink ouzo and be happy!)

Ouzo is linked with the Greek lifestyle and mentality and consists part of the Greek cultural heritage.

In the villages, where life is “slow”, ouzo is enjoyed during the day, with lunch, or a snack, or during the night, with dinner.

On Sundays, after church, the “cafeneons” (Greek coffee shops) are full of lively singing voices, including sometimes the village priest. In many “cafeneons” the cooking is done by men, but in some it is a woman who does the cooking and serving and acts as a “mother” to the old men who come around each day. She knows their likes and dislikes, favourite seats and personal history.

When in Greece try not to miss pictures like that. Greeks are nice and friendly, and they will soon make you feel like you are one of them. Explore Greece as much as you can. Seek out and find places where the Greeks hang out, and enjoy their food. Experience some peaceful moments and become part of the Greek culture.

Mezedes

Ouzo is usually enjoyed at "ouzeries", which in Greece can be found in all cities, towns and villages.

Ouzeries are small traditional restaurants, warm, friendly and cosy.

They are usually located near the seaside or in the most picturesque part of the city.

They serve, of course, ouzo and a large variety of foods in small portions, the well-known "mezedes" (plural for “meze”). The mezedes, as a concept, resemble a lot the Spanish concept of “tapas”, i.e. small portions of many different tastes.

Ouzo is best enjoyed when combined with "mezedes", such as grilled octopus, fried or grilled calamari, various other seafood, dried mackerel, “sardeles pastes” (salted sardines), “koukia” (broad beans), olives, feta cheese, cucumber, tomatoes, salty food etc.

Ask the local Greeks for their advice. All ouzeri owners are very kind and friendly and they will do their best to impress you with their culinary skills.

Did you know?

"Mezedes" keep the effects of the strong alcohol from overwhelming you and enable you to enjoy your ouzo slowly, for hours, in a profoundly calm state of mind where all is beautiful and life is great!