This Anise-Flavored Aperitif Is the National Drink of Greece

Around midday, tabletops in Greece start to fill up with platefuls of crispy calamari and salads drenched in olive oil. Ice cubes clink into tall, narrow glasses filled with a strong, licorice-scented aperitif mixed with water. It signifies the start of the ouzo ritual.

Widely known as the national drink of Greece, ouzo is a distilled spirit enjoyed across the country and in neighboring Cyprus. It’s flavored with anise or fennel seed and can be divisive — you either love it or hate it. For curious licorice lovers, here is a guide on what ouzo is and how to enjoy it.

The origins of ouzo

Ouzo originates from tsipouro, a traditional Greek spirit distilled from grape pomace that was flavored occasionally with anise. Many believe ouzo’s name was coined by an Italian trading company that created a particularly anise-flavored batch. After the crates were packaged under the label “uso Massalia” (meaning, for use in Marseille, the destination of the batch), the name was abbreviated to ouzo. 

“Others believe the name itself comes from the ancient Greek verb ‘to smell,’ or ‘ozo,’” says Myrto Spentzas, co-owner of Spentzas Distillery in Mytilene, Greece, makers of traditionally produced ouzo. 

Over time, ouzo’s association with tsipouro faded. By 1856, the first dedicated ouzo distillery was opened by Nikolaos Katsaros in Tyrnavos. Exactly 150 years later, in 2006, a protected designation of origin (PDO) was granted by the European Union, which means that only Greece can make ouzo and use the name.  

Laws now dictate that the spirit must be produced in a copper still called an amvyka. 

“A base of neutral alcohol, often from grapes or grains, is distilled with anise seeds and other spices like fennel, coriander, cloves, and cinnamon,” says Elias Stergiopoulos, bartender and brand ambassador at Pernod Ricard. “The exact mix depends on the distiller’s secret recipe.”

Other additions include nutmeg, mastic, cardamon, mint, ginger, and citrus.

“The Katsaros family has now been producing ouzo for 167 years,” says Evangelia Gkougkouliana, chemist and enologist at Katsaros Distillery. “We use a total of 13 herbs, though I could not share the exact ones with you.” 

Ouzo’s sweetness also differs, depending on the region. In Macedonia, the spirit doesn’t commonly include sugar and is often drier than varieties distilled elsewhere. In southern Greece, ouzo often contains sugar. 

The product is distilled two or three times, and then diluted with water to lower the alcohol by volume to around 37-40%. At this proof, anethole, the essential oil of anise, can dissolve in alcohol, and the liquor will appear clear. “When mixed with water or ice, ouzo turns a cloudy white,” says Stergiopoulos. “This is called the ‘ouzo effect’ or ‘louche.’ It happens because the anethole is [no longer] soluble in water.”

How to drink ouzo

Ouzo is often enjoyed neat, or with water and ice. It’s recommended to mix around two or three parts water with one part ouzo. 

“It is usually served in tall glasses named ‘solines,’ or ‘kanonakia,’” says Spentza. “Add the ouzo first, then cold water, followed by ice cubes. It is advised to avoid adding ice directly to ouzo as it captures the essential oils of the anise, creating crystals on its surface.”

The spirit is best enjoyed alongside food and is often considered a palate cleanser. 

“It pairs excellently with mezedes (small dishes), Greek-style appetizers, and seafood in general,” says Stergiopoulos. “Think tables filled with grilled octopus, fried calamari, briny sardines, soft feta cheese, rich tzatziki, pickled eggplants.”

In recent years, bartenders have incorporated ouzo into cocktails. 

“Mix vodka, ouzo, orange juice, a pinch of sugar, and water for a refreshing early-evening cocktail,” says Gkougkouliana. “Another one I have tried is the Cosmogreek. Vodka, raspberry juice, lime juice, and a dash of ouzo are mixed together for a Greek take on the classic.”

Ouzo brands to try

Katsaros

From the oldest ouzo-producing distillery in Greece, this is recognized as one of the best. It has exported the spirit since 1930 and has helped bolster an international reputation for ouzo. A blend of 14 botanicals, the spirit’s anise flavor is undercut by a more subtle mixture of Mediterranean herbs. “On the nose, we have aromas of anise that are combined with cinnamon, nutmeg, and coriander,” says Gkougkouliana. 

Ouzo 12

This ouzo, from the Kalogiannis Distillery, founded in 1880, is well known for its aromatic profile. Double distilled, the product is pure and smooth, with licorice married alongside sharp fennel and punchy cinnamon.

Ouzo Mini

Ouzo Mini is a favorite of Stergiopoulos. Produced in Mytilene, the brand uses anise from Lisvori, a region considered to have the best in the world. Slightly dry and with bitter and spicy notes, Ouzo Mini is best enjoyed with food. 

Verino Ouzo

This ouzo is known for its silky, bright, and sweeter flavor, which may be preferable for those who enjoy the drink neat. Warming notes of citrus, alongside the typically spicy flavors of nutmeg and cinnamon, are blended together for a slightly heady variety.