Ouzo
The history of Greece’s most famous drink, and how to really drink it!
I will admit my introduction to Ouzo was that of many post-university backpacker’s: quick to drink and feel warm and fuzzy inside, to put it mildly. Yet, Greece’s famous off-white, aniseed-laden aperitif is often misunderstood and undoubtedly misused. It was not meant to be used for “shots” accompanied by loud music and potato chips, but on a small table by the sea, to be enjoyed with choice seafood appetizers and, more importantly, good company.
For Greeks, the act of drinking ouzo has elements of a ritual. This strong spirit is consumed as an aperitif — a way to stimulate the salivary glands and digestive system, thus preparing one’s appetite for the main meal.
Ouzo is not meant to be served alone, but rather with a small accompaniment of little sides such as octopus, salted sardines, shrimp, shellfish, soft mizithra cheese and mint pies, beans, dips, pickles, etc.
Ouzo is colorless and serious drinkers (correctly) consume it straight, but it is also common to add water in order to dilute the alcohol and sugars, an act which gives the drink its characteristic off-white, almost bluish cloudiness which derives from the aniseed. Traditionally ouzo is served in tall, slim glasses and it is properly served by pouring the ouzo in first, followed by cold water and then ice. This allows the spirit to cool gradually, leaving all of its aromas intact.
The island of Lesvos is the Ouzo capital of Greece. There are 17 distilleries who still stick to the traditional methods of producing ouzo and some which you can enjoy a tour and tasting visit. We recommend the Barbayannis Ouzo Museum where you can see exhibits from over 150 years of the family’s history in ouzo making and World of Ouzo (which is operated by the Arvanitis family who produce ouzo under the Plomari brand, exhibits provide detailed insights into the ouzo-making process as well as the unique characteristics of the island’s environment and microclimates.
In 1989, the European Union gave Greece the right to label ouzo as an exclusively Greek product. Ouzo is not for everyone, but I highly suggest giving it a try when traveling through Greece as it is a symbol and essence of this beautiful country.
