Always drink it with food. Combine the cake mix, pudding mix, eggs, water, oil and ouzo. With "Honey" This is an old Greek coffee recipe from Smirni. Invert into a serving plate. The ouzo will turn from clear to cloudy as the anise reacts with the ice. With A Kick. Place one or two ice cubes in a small glass. But while there’s an unflavored type, there’s a popular anise-flavored version, which can … This gives personality to the impersonal raw material, a process which many consider an art. Do enjoy it on a hot, sunny, late afternoon or at an early evening happy hour. Beat for 3 minutes. 1. Ouzo's got a few similar tasting alcoholic alternatives that originate in areas both near and far from Greece. The pride and heritage of Greece, the alcoholic drink of Ouzo is legally recognized as national drink and can only be produced in Greece The origin of the name “ouzo” is disputed. Do drink it accompanied by a small plate or two of mezedes– the Greek version of tapas. Prepare your Greek-Turkish coffee, and then add one teaspoon of honey. Greek equivalent of Turkish Raki is a beverage called Ouzo which is almost identical with Rakı. Pour a small amount of ouzo over the ice. Place one or two ice cubes in a small glass. Place on a rack to cool for 30 minutes. Raki, a Turkish alcohol, sambuca, an Italian liquor, and Middle Eastern arak are also flavored with anise. The most likely the name is from the Turkish word «grapes» (“üzüm”): a product from which alcohol was obtained in the East. However it is considered superior because it is distilled. In another, alternate version, the word ouzo comes straight from the Turkish word üzüm (grape bunch), illustrating ouzo's direct connection to the marc spirits. This defeats the whole purpose, and the aftermath will be the worst you’ve ever experienced – not to mention producing the most vicious hangover ever. 1. 2. Likely the precursor to more well-known ouzo, Greece’s high-octane brandy (up to 45% ABV) is typically distilled from the pomace of grapes, like grappa in Italy. Ouzo Dos and Don’ts. The only difference it has with Rakı, Ouzo tastes a little bit sweeter, because of the amount of sugar used during the fermenting process. 2. Bake for 1 hour. Do drink it cold, but don’t refrigerate it. One version of it was flavoured with anise. Do enjoy it on a hot, sunny, late afternoon or at an early evening happy hour. Do drink it cold, but don’t refrigerate it. It's delicious! Most of them belong to the realm of folklore. Pour the batter over the nuts in the tube pan. In Greece, Ouzo is often mixed with water for a cloudy sipping cocktail or imbibed as a chilled shot as an aperitif. Let stand at least 1/2 hour and serve. The preparation process, fermenting process, presentation and the way it’s drank are all same. Modern ouzo distillation largely took off in the beginning of the 19th century following Greek independence. Ouzo Dos and Don’ts. As concerns the story of how ouzo got its name, we can’t say for sure. The ouzo will turn from clear to cloudy as the anise reacts with the ice. Versions abound about the origin of the word ouzo. Don’t do Ouzo shots! It's the same as the previous recipe with the only difference that you use Koniak instead of Ouzo. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo … Pour a small amount of ouzo over the ice. This version eventually came to be called ouzo. Prick with a skewer or a fork and pour on the honey syrup. With "Cardamom" This is sort of Arabic version for Turkish … There are those who claim that ouzo’s roots are in Egypt and from there, distillation then evolved in Greece, while others say it … But the story heard most often is that the word ouzo derives from the Italian expression ‘Uso Massalia’ or for the use of Marseille. Ouzo is reminiscent of anise-flavoured drinks produced under similar climatic and geological conditions in other Mediterranean countries such Turkish raki, Italian Sambuca, Arabian arak and others. The […] Of them belong to the realm of folklore Greece, ouzo is often mixed with water for a sipping. Chilled shot as an aperitif as a chilled shot as an aperitif 's got a similar. The cake mix, pudding mix, eggs, water, oil and ouzo two cubes! Largely took off in the tube pan sunny, late afternoon or at an early turkish version of ouzo happy hour Italian! Mezedes– the Greek version of tapas place one or two ice cubes in a small amount of ouzo over nuts... 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