Sunshine, the shimmer of the azure sea, the shadow of cedars and the scent of aniseed. When I think of Greece, this is usually the first image that comes to mind. The experience of carefree summers is now completely merged with the taste and smell of ouzo. But what is there to know about ouzo, the national drink of the Greeks? Where does it come from? What gives it its distinctive flavour? Let’s find out!
Ouzo is a traditional Greek aniseed spirit, mostly consumed as an aperitif. It is clear when pure, but when diluted with water it becomes milky opalescent – the so-called ‘ouzo effect’. The drink’s distinctive aniseed flavour can be complemented by other spices such as fennel or coriander.
Although the exact historical moment is not known, records show that the monks of Mount Athos knew the distillation process, which was also used to make ouzo, before the 15th century. The origins of ouzo date back to the 19th century and Mytilene (island of Lesvos) is one of the best known production sites. Since 1989, the name ‘ouzo’ has been used exclusively for drinks produced in Greece, and is synonymous with Greek culture and hospitality throughout the world.
There are several theories about the origin of the name. Some believe it comes from the ancient Greek word ‘ouzo’ (fragrance), others from the Turkish ‘ūzūm’ (grape), or from the Italian ‘uso Massalia’, meaning ‘used in Marseille’, referring to the stamps once affixed to bottles of high-quality ouzo.
Some say that ouzo is the predecessor of tsipouro, the Greek grappa, with one difference: after distillation, the base spirit of ouzo is higher in alcohol and then flavoured with aniseed, like pastis or absinthe. The official history of the drink is surprisingly short: in 1856, Nicolas Katsaros opened the first ouzo distillery, which is still in operation today. In 2006, the Greek government decreed that ouzo could only be produced in Greece and the drink was awarded the EU approved Protected Designation of Origin label.
Did you know? The centre of ouzo production is the island of Lesbos (Mytilini), where 17 distilleries produce around 50 percent of the country’s ouzo. Although the recipes for distilling the drink may be similar, most of them are still closely guarded family secrets
How to drink it?
Ouzo is most often drunk diluted with water or ice, but it can also be enjoyed neat. For a true Greek feel, it should be paired with mezzes – a variety of Greek appetisers. It goes well with olives, feta cheese, grilled octopus or fresh seafood
Where can you taste it?
The Greeks love this drink so much that there are countless dedicated ouzo bars all over the country. These are casual places that serve a variety of different types of ouzo and, like Spanish tapas bars, accompany their specialities with a selection of savoury and spicy starters. While on the islands, locals prefer to serve it with seafood such as anchovies, mackerel and fried calamari, on the mainland it is served with Greek sausages, ‘loukaniko’, homemade cheeses and cucumbers. Despite its strong and distinctive taste, ouzo goes well with a wide variety of dishes.
Did you know? When drinking ouzo, the usual toast is “stin uyeia sou” (steen ee-YEE-ah soo), meaning “cheers!”
Whether you’re in Greece or tasting it at home, ouzo always adds a touch of Greek flair to the moment.