Pantry Essentials – Ouzo

On occasion, a recipe will call for ouzo, an anise flavored spirit that is widely consumed throughout Greece. Depending on the brand, the alcohol content will range from 38% to 46% alcohol by volume (ABV). If you enjoy the flavor, ouzo is easy to drink and can be treacherous for the uninitiated.

Any proper Greek host will serve ouzo accompanied by “meze”, small plates of food, which are rich in oil to help metabolize the alcohol content. This practice isn’t to be taken lightly since I have witnessed more than one person fall asleep in their chair, mid-meal, after enjoying a little too much of the drink on an empty stomach.

In addition to appreciating the importance of drinking ouzo with food, one must also understand how it is served. Ouzo is consumed out of a narrow glass with ice, as shown above. Some may also choose to add cold water, which highlights the anise flavor. As the ouzo mixes with the ice and water, it changes from clear to milky-white due to the essential oil of anise, which is soluble in alcohol but not water.

Each brand has its own recipe, which makes for slight variations in taste. In addition to the larger commercial ouzo producers, there are a number of small distilleries throughout Greece that distribute their ouzo locally. 

Our family’s preference is the Plomari Ouzo Isidoros Arvanitis, which is produced in the town of Plomari, on the island of Lesbos. It has a 40% ABV and the consistency is just a tad thicker and not quite as sweet as some other ouzos.

Three other popular brands are Mini, Barbayannis, and award winning Matis, all of which are also produced on the island of Lesbos. 

With that, I say to you “Yamas!” (Cheers!)