A Guide to the Traditional Eateries of Greece". The Travel Insiders. 2019-07-29 . Retrieved 2022-03-29.

Over the last decades, Greek Ouzo producers developed several premium products, produced after further distillation. This high quality Ouzo can be up to 46-48% alcohol, and makes for a special souvenir from Greece. How to drink Ouzo These two beverages are quite different from ouzo, but they’re both diluted with water when served. As they are steeped for longer with a greater quantity of botanicals, they’re not clear and have a distinctive green or brown colour. In comparison, ouzo has a clean and crisp flavour. The Church of Agios Nikolaos built in 1847 and its churchyard, which houses the Ecclesiastical Museum of PlomariWhen consumed neat, ouzo can be somewhat strong and overpowering. Yet, it is almost always diluted with a bit of water. Traditionally, ouzo is served in cafés called ouzeries alongside mezedes, which is similar to Spanish tapas that often consists of small seafood dishes. Most islands and coastal areas will serve ouzo alongside fish as its crisp flavour heightens the freshness.

buildings. It features an outdoor swimming pool and balconies with sea views. Free Wi-Fi and wired internet is available throughout. Only steps from Agios Isidoros Beach, family-run Akrogiali Hotel features studios with direct access to the garden and a furnished patio overlooking the Aegean 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 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. beach of Agios Isidoros, Pano sto Kyma offers self-catered accommodation with open sea views. Outdoor seating areas are available, and shady trees line the beachfront and surround the hotel. Situated on the hillside right above Ammoudeli Beach in Plomari, the family-run Irini Studios & Apartments offers self-cateredTherefore, if you don’t see many results on Drizly, it usually means that there aren’t any shops that sell it locally. Care for an ouzaki? Like so many words in Greek, ouzo is often referred to affectionately in the diminutive, which makes it even more seductive and appealing. Just a ‘little’ drink, nothing pretentious or serious about it, an ouzaki can be an excuse to pause in the middle or end of a busy day for a chat with friends or a cardinal feature of a summer holiday on an Greek island. Whatever you call it, sharing a carafe or miniature bottle of ouzo is an essential Greek experience. While there are absolutely no rules about doing it properly, there are certainly ways of getting the most out of it. Although this part of the process can raise the alcohol content past 80%, a bit of dilution ultimately takes the edge off to create a much more palatable drink that can be perfectly paired with various small plates such as olives, fries, or feta cheese.

Ouzo’s closest relatives are Turkish raki and Middle Eastern arak. These anise-flavoured drinks follow a similar process but often use pomace as the alcoholic base. Bear in mind that Balkan raki is often somewhat different and continues to use the historical name as outlined in our history section above. Most importantly, you need to drink Ouzo with your friends and family, over a long lunch or dinner. The more people, the merrier!Although similar, sambuca is made by simply adding sugar and anise essential oils to grain alcohol. Furthermore, sambuca is traditionally served neat as a digestif rather than an appetiser or during a meal. this part of the island. If you are coming for the day try to get here in the morning or in the late afternoon when people come out and start to fill the cafes after their afternoon naps. And if you are coming from Mytilini keep your eyes on the road which is very winding and the Greek drivers love to take wide turns. The process of making ouzo involves alcohol, anise and fennel seeds and a blend of aromatic raw materials that rest in the handmade copper still for hours. The mixture is then distilled and often redistilled a second and often third time.