Here is the short version as I understand it: put the water first and then the ice. Depending on how much alcohol the ouzo has it will react differently to extreme cooling. Don’t overdo it cooling this drink because you then kill the aroma. And here is the long version: “Anethole is a rather nonpolar… Continue reading A scientific exploration of why ouzo gets mirky with water
It isn’t just the aroma of aniseed that gives ouzo that distinctive flavor. “This spice possesses gas-relieving property. It is an excellent medicine for expelling wind from the stomach. It can also be taken, in combination with other digestive foods like ginger, cumin and pepper, in the form of an infusion. An easy way to… Continue reading Therapeutic qualities of aniseed: drink and then bathe in it!
“Dimino” in greek means “every two months”. Seems a rather bad name for ouzo, but here is a useful text about the Production Methods: (Pardon the Google translation slip ups!) “Small and big secrets of ouzo Lisvori anise “Pimpinella anisum“, fennel “foeniculum vulgare miller“, the star anise, cinnamon, the coriander, cardamom (kakoules) enter the… Continue reading Ouzo dimino – what a bad name for a drink!