Ouzo is one of the favourite traditional drinks of Greeks, consumed usually during Spring and Summer seasons along with seafood or “mezedes” (small plates with delicacies) in taverns all over the country. It is an anise-flavored aperitif that resembles the Turkish drink raki but more refined. Postup: Nalijte ouzo a citrónovou šťávu do šejkru a přidejte lístky máty. Šejkrujte, aby se uvolnily oleje a ingredience přeneste do vychlazené sklenice. Přidejte med a míchejte, dokud se nerozpustí a poté dolijte vodou. Pokud dáváte přednost něčemu šumivému, můžete použít sodovou vodu. Ozdobte plátkem citrónu, přidat můžete, ale nemusíte malý stonek rozmarýnu. Neochori or “Bouro” is a village nearby Plomari with traditional, stone-made houses with tile roofs that match perfectly with the green surroundings of the village. Outside the village you can visit the old Olive press which operated for the first time in 1909 and has become a Museum where visitors can admire the interesting architecture of the building and all the mechanical equipment that was used at that period to produce olive oil. Strolling around the area you will come across churches and chapels. Near the village square is the imposing cathedral of Neohori, known as St. Konstantinos and Eleni. It was built in 1951 and has a beautiful three-aisled basilica. Visitors should also visit St. Ektaterini, the oldest chapel in the area, built in 1841, as well as the primary school of Neohori, with its beautiful architecture of great interest. Close to the village you will also find the old quarry. Add to my holiday! Municipal Unit of Plomari Plomari, Akrasi, Ampeliko, Megalochori, Neochori, Paleochori, Trigona

The aniseed plant is prevalent around the Mediterranean Sea. As a result, there are many other drinks with similar taste produced in this region, such as the following: In Lesvos and in particular, in Plomari you can visit two exceptional museums of Ouzo (The world of Ouzo Museum and Greek Ouzo Barbayanni Museum) where one can watch and learn the distillery process of the drink, learn its unique history, and indulge himself in local and fresh ouzo production. Populárním odvozením je italské „uso Marsiglia“ – pro použití v Marseille – které bylo vyraženo na vybraných přepravkách se zámotkami (útvary, které vytvářejí některé dospělé a zralé larvy hmyzu před zakuklením) bource morušového vyvezeného z Tyrnavosu v 19. století. Toto označení mělo znamenat „vyšší kvalitu“, o které se předpokládalo, že ji má lihovina destilovaná jako ouzo. 2. verze: The Church of Agios Nikolaos built in 1847 and its churchyard, which houses the Ecclesiastical Museum of PlomariLet’s find out more about Ouzo production in Greece, what to drink Ouzo with, and the best Ouzo in Greece! History of Ouzo and the first Ouzo distillery Most Greeks drink ouzo with ice cubes. But experts claim that ice (unless it’s from distilled water and so crystal-clear) alters the composition of ouzo and so recommend using cold water instead. Either way, first bring the glass of ouzo to your nose and then taste it neat to fully appreciate the aromatic complexity. Then go ahead and add an ice cube or cold water. Ouzo predominantly tastes of anise, which comes from the aniseed plant. Other aromatic substances commonly used include fennel, star anise, mastic, licorice seeds, cardamom, coriander, cinnamon and cloves. How do you drink Ouzo?

If you are planning a trip to Greece, you will probably read about a strong alcoholic drink called Ouzo. This anise flavored liquor is a popular Greek drink, which you will find in every Greek restaurant , supermarket or food tour in Greece.

5. Ouzo Tonic

The origin of the name "ouzo" is disputed. A popular derivation is from the Italian "uso Marsiglia"— for use in Marseille—stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century. According to anecdote, this designation came to stand for "superior quality", which the spirit distilled as ouzo was thought to possess. [6] A bottle of Ouzo Plomari Tyrnavos in Thessaly was the first place in mainland Greece to make ouzo in 1856. But the place most associated with the production of ouzo is Plomari, a coastal village on Lesvos (Mytilene). There are some 300 ouzo brands throughout the country, of which the best known are Isidoros Arvanitis Ouzo Plomari, Barbagiannis, Mini Mytilinis, 12 and Tsantali.

Ouzo is a product made out of the distillation of alcohol and aromatic herbs. Apart from anise, herbs commonly used in Ouzo production are fennel, coriander, cinnammon, and many more. Ouzo production begins with distillation in copper stills of 96% alcohol by volume (ABV) rectified spirit. Anise is added, sometimes with other flavorings such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon. The flavoring ingredients are often closely guarded company "recipes", and distinguish one ouzo from another. [10] The result is a flavored alcoholic solution known as flavored ethyl alcohol, or more commonly as ouzo yeast— μαγιά ούζου in Greek—the term for "yeast" being used by Greeks metaphorically to denote that it serves as the starting point for ouzo production. Platanos across the bridge over the river and also along the sea. Efta Thalasses (7 Seas) is in front ofthe harbour/marina and Benjamin of Lesvou isby the sea and the big boat harbour on the first floor with a terrific view. Hermès is on the road to Segoundas river, a traditional Greek family restaurant which has been aroiund for almost half a century. Guests are then expected to serve themselves a small amount in a long glass, add ice cubes, and then top it up with water from a nearby jug. The quantity of water added is a matter of personal preference. Some people will dilute it just until it louches whereas others may water it down even more. Ouzo is produced by the remnants of the production of wine with ethyl alcohol enriched with aromatic substances like anise, mastic and other aromatic herbs that enrich ouzo with a unique and distinctive flavour and aroma. It took its name in Marseille, yes in France! In 1870 Greeks sent ounces of the drink to Marseilles with other products like soaps, oils, etc. Genoese customs wrote the barrels “uso in Marsilla” meaning to be consumed in Marseille but the merchant of the city understood it completely differently and the drink took the name Uso or Ouzo as it is used to be written.

Where does the name ouzo come from?

Cobble stoned streets lined with houses built closely to each other that look like fortress walls, one of the oldest villages of the area with great musical and folklore tradition

Ouzo is usually mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass.

Everything you need to know about Greek Ouzo

Run an orange slice around the rim of a highball glass and coat it in sugar before adding ice. Shake the ouzo and juices with ice until well-chilled and strain into the highball glass. Garnish with an orange slice.