It might not be to everyone’s taste, but the Greek national drink will be everywhere you look on your next trip to the country.
The anise-infused spirit is usually served cold, either on its own or to accompany a plate of snacks. Surprisingly, it has a rather short history for a national drink, distilled for the first time in 1856.
Nicolas Katsaros was the first to make ouzo in a distillery that remains operational today. It is thought the name comes from the ancient Greek word ózó (smell), thanks to its unique aroma, but others argue it comes from the Turkish word for grape (ūzūm).
As with other anise-flavored spirits, such as pastis, you must add water to it. This will make it turn a milky color and easier to drink. Don’t make the mistake of drinking shots like many tourists do! The strong flavors mean things rarely end well if you do.
Thanks to its distinguished history, ouzo received an EU label of Protected Designation of Origin in 2006. This means the spirit can only be called ouzo if it is made in Greece, in the same way Champagne is only Champagne if it comes from a specific region of France.
So there we have it, a potted history of Greece’s favorite spirit. Chin chin!
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