Similar to sambuca from Italy, pastis from France, and absinthe from Switzerland, Greek ouzo is a clear, alcoholic spirit that heavily features the flavor of anise, often compared to black licorice (via The Washington Post). A flavor many Americans didn't grow up with, that strong black licorice scent can certainly be an acquired taste — which can help explain why that first sip of straight ouzo can leave a not-too-favorable impression.
But the famous Greek spirit isn't, in fact, meant to be sipped straight, according to the Post. Rather, a small amount of ouzo should be served in a tall, narrow glass alongside a pitcher of water and plenty of ice, the paper notes. The drinker should pour water into the glass almost to the top — turning the quaff a milky, opaque white — and then drop in a couple of cubes of ice. Similar to the way those other anise spirits are consumed around the world, adding the water is a key step to appreciating all the flavors in a good ouzo, since the flavor compounds in anise seeds are not fully alcohol-soluble but do dissolve in water (via McGill University). Once bloomed with H2O, the flavors in the spirit can taste both brighter and more well-balanced — making ouzo enjoyable to sip not only on its own, but alongside food, as well. Fried calamari with a spritz of lemon, anyone?
The Only Ingredient You Should Add To Ouzo - Tasting Table
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