All about Ouzo: Greece’s famed drink

An old Greek says, “Ouzo makes the spirit”, and in true Greek fashion, it’s best enjoyed with food, music, and lively conversation. A glass of Ouzo is the perfect companion to all these, effortlessly helping create ‘Kefi’ (joy).

Some call drinking Ouzo an art, others a lifestyle. Today, we shine the spotlight on Greece’s most iconic beverage.

Ouzo

Ouzo is a flavorful anise-based aperitif enjoyed by people of all ages, typically shared with family and friends at a tavern, kafenio, or Ouzeria. Made from the by-products of winemaking—primarily grape skins and stems—it’s distilled into a high-proof spirit, flavoured mostly with anise, which gives it its signature licorice taste. Each distiller adds their blend of herbs and spices, making each brand of Ouzo unique, with the recipes often kept secret. The quality of the distillation process and the specific flavours distinguish one Ouzo from another.

Drinking Ouzo is more than a tradition; it’s a cultural ritual. But there are a few important rules to follow when enjoying Greece’s beloved beverage.

First, Ouzo should never be kept in the fridge. Instead, add one or two ice cubes or a splash of cold water to chill it. It’s also best enjoyed with food—Ouzo is not meant to be drunk on an empty stomach. Pair it with mezedakia (small dishes) such as olives, feta cheese, anchovies, octopus, bread, sardines, and other light bites.

A Glimpse into Ouzo’s History

Ouzo traces its roots back to Tsipouro, a drink crafted by 14th-century monks at a monastery on Mount Athos. Modern Ouzo production began in the early 19th century, following Greece’s independence, with the island of Lesvos becoming the heart of distillation. In 1932, producers refined the distillation process by introducing copper stills, now the standard method.

In 2006, the Greek government secured exclusive rights to the name “Ouzo,” meaning that only spirits produced in Greece can legally carry the name.

Ouzo is also versatile in Greek cuisine. It is often featured in seafood dishes and desserts, imparting its distinct aniseed flavour.

Ouzo’s Medicinal Qualities

Ouzo has long been used for medicinal purposes. It’s said to help with wound care as an antiseptic, soothe head colds and flu when consumed warm before sleep, and relieve teething babies, sore throats, or mouth ulcers. Some even rub it on tight muscles or cramping stomachs for relief.

Fun fact: When Ouzo is poured, it’s clear like water, but when you add ice or cold water, it transforms into a cloudy appearance.

Primarily consumed during the summer, Ouzo is savoured slowly. Greeks will sip it for hours, enjoying it with friends and mezedakia. It’s a drink to be relished, not rushed. This is the true spirit of Greek hospitality!

Read the list of Do's and Don'ts of drinking Ouzo