Ouzo

Greece is the major location for this transparent, smooth beverage. In Greece, ouzo is a popular aperitif with a dry anise flavor. It is created using rectified spirits that have been distilled and flavor-infused.

It is typically served as an appetizer (mezedes) before the main course, along with salad, fried zucchini, olives, or shellfish. The first step in making ouzo is distilling rectified spirit with 96% alcohol by volume (ABV) in copper stills. Anise is added, occasionally along with additional flavorings including cinnamon, fennel, cardamom, cloves, mastic, and star anise. The only customary mixtures for ouzo are possibly some water or ice. The licorice-flavored beverage is fairly potent, however, you might not notice it because of the high sugar level.

Due to its high sugar content, ouzo is sometimes said to as a very powerful drink. Because sugar slows down the digestion of ethanol, consumers may believe they can consume more because they do not feel tipsy right away. Then the ethanol's cumulative impact kicks in, and the drinker swiftly becomes intoxicated.

Origin: Greece