Ouzo and Water
The quintessential Greek aperitif where anise-flavored ouzo transforms from crystal clear to milky white when cold water is added, creating the mesmerizing louche effect.
- 1Pour ouzo into a small rocks glass.
- 2Add ice cubes if desired.
- 3Slowly pour ice-cold water over the ouzo.
- 4Watch as the clear spirit transforms to milky white (the louche effect).
- 5Serve alongside meze (small plates of olives, cheese, seafood).
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Ouzo has been Greece's national spirit since 1932, when production became regulated. The tradition of diluting ouzo with water originated in kafeneia (coffeehouses) throughout Greece. Adding water not only softens the intense anise flavor but triggers the "louche" effect, where essential oils precipitate and cloud the drink. This simple serve is inseparable from Greek meze culture.
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