If you adhere to proper nutrition, then avocados are probably in ...
Coffee especially loved and prepared different ways. For strong black coffee, the grains are ground in a special way and served in small cups along with a glass of pure water: very sweet coffee is called glycos, medium sweetness is metrios, and no sugar is called sketos. Whipped cold coffee frappe sorbet is also made from it, which miraculously quenches thirst in the most intense heat.
Tea in Greece, it is not customary to drink, it is used as a cure for colds and other ailments.
Wine. The Greeks prefer it to all other alcoholic drinks. Greece is a country of winemaking. Here, thanks to the mild and warm climate, grapes have been cultivated since ancient times. Therefore, the range of wines produced is very diverse.
The most famous dry wine is retsina. Its unusual taste is explained by the fact that a little pine resin is added to it.
Of the red wines, it is worth trying rapsani, in the preparation of which three varieties of grapes are used at once. Of the fortified wines, muscats are the most famous, for example MOSCATO ALEXANDREIAS, "Alexandrian Muscat", LEUKO, "white", RODOI, TRANI.
In ancient Greece, 150 varieties of grapes were cultivated, adapted to various soils and climatic conditions. Even then, there was a huge variety of Greek wines, ranging from light whites, sweet or dry to rosés and reds, semi-sweet and sweet. Each city-polis produced its own wines. The Greeks preferred thick dark red wine. In large vessels (pithoi) it was placed in cellars for six months - for fermentation. Then the wine was fixed with raisins, which were always in abundance, or with honey. Samos and Yudos wines were considered the best. Slightly more than 1.5 million hectares of land are occupied by hailstones. About 500 million liters of wine are produced annually, of which half is imported. The wines from the islands of Chios and Lesbos were not inferior to them. And to this day, the tart wine from the island of Santorini (Thira) and the city, cultivated on volcanic ash, is especially famous.
Of the Greek vodkas, ouzo and tsipouro are widely used.
The island of Lesvos became famous for giving the world another characteristic alcoholic drink Greece - ouzo. By the way, grapes are also used for its production.
Many recklessly believe that this name is given to grape vodka like Turkish raki. This is just a misconception. Grape vodka, rather, can be called another alcoholic drink in Greece - tsipouro. It has long been driven by local gardeners who had vineyards, as they say, for themselves, for their families. But its modification in question is not so much an alcoholic drink of Greece, but a characteristic element of local color, like, say, tequila for Mexico. In 1989, this name was registered as Greek, so since then this drink can only be made on its historical homeland. The love of the Greeks for an anise drink with the flavor of cough mixture, which turns whitish when water is added, is so great that there is even a whole museum on the island of Lesvos, although, in fairness, it should be noted that it is in large quantities also produced in the cities of Tirnavos, Kalamata. The credit for creating the museum belongs to the Varvenis family, who have been making this alcoholic drink in Greece for over 170 years.
The Greeks carefully preserve their traditions, and this applies not only to the very recipe of their national alcohol, but also to the rituals that accompany its production and drinking. For example, on the first day of summer in the city of Mytilini, the Ouzo Festival is invariably held. The castle located here becomes the epicenter of fun. Not only do all kinds of performances take place here, in which well-known actors and singers take part in the country, the companies that produce this national drink of Greece pour it for the audience for free, thus allowing them to taste their products.
Any alcoholic drink in Greece, as well as the national alcoholic delights of any other countries, has a certain connection to the area. Here, for example, the history of the appearance of the progenitor of an anise alcoholic drink called "tsipouro" is inextricably linked with the legendary city of Athens.
In general, some evidence suggests that this Greek alcoholic drink made from grape pomace was invented in the 14th century by monks from an Orthodox monastery located on Mount Athos. They say they treated tsipouro to everyone who visited the monastery. A century later, this alcoholic drink of Greece began to be produced in Athens. There is also documentary evidence for this - the production of alcohol in those days was regulated by special sultan's decrees. In one of these circulars, the tsipouro also fell. Now it is produced in most regions of Greece, including Thessaly, Crete (by the way, here honey is sometimes added to tsipouro, resulting in a specific drink “rakomelo”), Epirus. In these regions, grape moonshine is also called "tsikudya". But it was allowed to freely trade it outside its nome (the area where the Greek moonshiner lives) only in 1980. By the way, at the same time, in-line production of tsipouro was also established at large licensed enterprises.
It would seem, why make a drink that the Athenians dabbled in back in the 15th century, if there are already many others, more modern ones? Everyone chooses the answer for himself. Some Greeks stand up for the preservation of ancestral traditions, others value diversity (it’s not for nothing that the saying “Greece has everything!”), while others simply do not like the anise flavor present in ouzo. Oddly enough, they are all right. Of course, this alcoholic drink of Greece has a very specific character, which not everyone likes, but this shows its similarity with the city where it was created. Athens is the cultural center of Greece, where the buildings of ancient times peacefully coexist with houses built according to the last word. modern architecture. Showcases of newfangled boutiques, combined with preserved Byzantine basilicas here and there, give rise to a unique image of this beautiful city, which has experienced many ups and downs in its long history. Tsipouro - this national alcoholic drink of Greece over the past three decades has become no less significant and in demand than its younger brother. Today, the production of tsipouro remains a real ritual. This cult action takes place in October. This national alcoholic drink of Greece is driven, accompanying the process with songs and dances around copper boilers. When the tsipouro is ready, round dances give way to noisy feasts and festivities.
Very popular brandy outside of Greece METAXA.
This Greek alcoholic drink is a brandy diluted with wine with the addition of tincture of certain herbs. The exact recipe is kept by the Greeks in the strictest confidence. The essence of this process lies in the production of wine from slightly raisined grapes of three varieties characteristic of the Mediterranean, its subsequent distillation, as well as the addition of sweet Muscat wine, distilled water and tincture from a mysterious set of herbs to the resulting distillate, the composition of which is known to the uninitiated. 
not allowed. After aging for at least 3 years, such a mixture becomes metax.
By the way, this national alcoholic drink of Greece appeared relatively recently. The first plant for its production was opened in a town called Kifisia in 1882. The author of the recipe was a certain Spyros Metaxa, after whom this alcoholic drink of Greece got its unusual name. At first, only the compatriots of the inventor of the recipe used it, but they did it with such undisguised pleasure that already in 1892 he decided to try to send a batch for export. Three years later, this national spirit of Greece received its first award abroad, winning gold medal at the International Exhibition held in Birmingham (Germany). Since then, it has not lost its status as an exquisite drink for connoisseurs of delicate taste and aroma.
The Greeks are very proud of their alcoholic brainchild. To once again To emphasize that this alcoholic drink of Greece is a national treasure, a designer named Janis Tseklenis received a patent in 1963 for a bottle of a special shape resembling an amphora. It is in such containers that 7-year-old metaxa is now poured.
Another Greek alcoholic drink, which is a mixture of logical in this context and unusual components, is called "masticha" . This is a traditional liqueur from the island of Chios, which is distinguished by an impressive fortress (about 30%) and the presence of mastic in the composition. If a Russian person is not the first to encounter strong drinks, then the last component of the appetite is not very exciting.
In fact, mastic is the resin of one of the subspecies of pistachio trees (rather, it is even a shrub), which grow only in Chios. They tried to grow them in various places, but only capricious bushes did not want to take root, not only abroad, but also in other regions of Greece itself. According to geologists, mastic trees grow in Chios thanks to a combination of limestone-rich soils with the impact of the Psarona volcano. From one tree you can get only about 300 - 400 grams of resin. In Greece, it is often used in cooking, adding to food, sweets and even chewing gum, as well as drinks. The viscous, spicy smell of mastic will remind you of Eastern countries. Since ancient times, resin of the highest quality was sent to the harem of the Sultan of Constantinople. Hundreds of his concubines were thus able to use mastic oil, making their skin fragrant and silky.
Masticha has a soft coniferous-fruity aroma and a sweet taste with a fresh touch of cucumber. This liqueur is completely versatile. This alcoholic drink of Greece is enjoyed by men from cognac glasses, supplementing with a cigar. Women like cocktails with mastic or its combination with desserts. By the way, such a Greek alcoholic drink is often served during wedding feasts, when the main course has already been eaten.
Greece is associated with us with a wine-growing country. But the product of the vine is not only light alcoholic drinks. Since mankind invented the alembic, crayfish have appeared. Many consider this type of distillate to be the national Turkish drink. But it's not. Actually in ottoman empire alcohol, especially strong alcohol, was allowed to be consumed only by giaurs - non-Muslims. But there are drinkers everywhere, and therefore Greek vodka came to the court of the conquerors. The name began to sound like "crayfish". And in Azerbaijan they began to make their own analogue - arak. The Slavs also got acquainted with this vodka. Balkan rakia - too younger sister Greek vodka. And what other species exist in Hellas? Our article will be devoted to this issue. We will talk not only about raki, but also such interesting drinks as ouzo, mastic, tsipouro and others.
Poverty is not a vice, but an impetus for inventions
Unlike northern countries, where distillates were originally made from cereals, Greek vodka is a by-product of winemaking. When the berries were crushed and received the precious must, pomace remained. What to do with pulp? Usually it was thrown into the vineyards, and the rotting pomace became fertilizer for the vines. But if a person is poor, he will not just throw something away like that. Sugar, water were added to the cake and left to ferment again. After that, distillation was carried out and the drink began to be called "crayfish" much later. The etymology of the distillate is rooted in Arabic. “Arak” in translation means “sweat”, which is understandable to anyone who has ever seen a moonshine still in their life. But still, grape vodka from Greece is very different in taste from Italian grappa, although both the raw materials and the technology for preparing the two drinks are approximately the same.
His Majesty Anise
There are two kinds of plants in the world, not related at all, but bearing fruits with the same smell. badian is evergreen shrub which grows in East Asia. Its fruits look like brown stars, and in each ray of it a grain is hidden. And anise, which is common in Europe, is a herb belonging to Rodnit two kinds of plants aromatic essential oil anethol. It is found in excess in the fruits of both anise and star anise. However, the Greeks call their grass, the fragrant properties of which were noticed back in ancient times, glikanisos, which means "sweet anise". This seasoning was also used by other peoples. In Egypt, for example, the grass was part of the ointments for the mummification of the dead. The Greek has a prototype - "the wine of Hippocrates." It was drunk as a cure for many ailments. Hippocrates was the first to infuse wine with anise.
It is believed that this is the national Turkish drink. But until the liberal reforms of the nineteenth century, Muslims did not even dare to think about the production of distillates. This on the territory Ottoman Empire the Greeks were engaged, less often - people from the Balkans. Raki became popular in Turkey thanks to Kemal Atatürk, who really liked this drink. Anise vodka should be drunk diluted. Usually a mixture is made from one part of raki and two to three parts of mineral water. When diluted with water, the solution instantly turns white and becomes like milk. This is because the ethereal comes out of the alcohol and an emulsion is formed. It is because of the white opaque color that the Turkish raki drink (but actually the Greek raki vodka) has the poetic name "lion's milk". The strength of this drink varies from forty to fifty degrees. When undiluted, raki has a very strong aniseed smell and a pungent, pungent taste.
At first glance, it seems that the national one is the same crayfish, only softer. But it's not. The production technology is completely different. Grape spirits in ouzo are not more than thirty percent. But that's not all. High-quality Greek ouzo vodka, in addition to anise, also contains a number of spices. These are coriander, cinnamon, ginger, cardamom, star anise and fennel. Aromatic spices are first infused with pure grape spirit. Then it is distilled through a copper distiller, separating the front and end parts. The middle one is cleaned again, and then diluted with soft lime water to a fortress of thirty-seven and a half degrees. The etymology of the name of this very old vodka is interesting. In the town of Tyrnavos, in Thessaly, local population engaged in the cultivation of silkworm cocoons for export to France. Then this part of Greece was owned by Italy. Therefore, boxes with cocoons were marked with the inscription Uso a Marsiglia (it. "Use in Marseille") before being sent across the sea. Local farmers did not know the meaning of these words, but this phrase was for them the standard of the highest quality. Therefore, when visiting people asked what kind of vodka this was, they answered - ouzo.
Tsipouro
The first mention of this distillate is found in the monastic books of Athos at the end of the sixteenth century. Tsipouro is made by distilling grape pomace. After that, various spices are added to the spirits - cloves or cinnamon. Further, the alcohol content in the drink is increased to 40-45 degrees. In Macedonia and Thessaly, anise is added to tsipouro, and there the drink resembles ouzo. Crete has its own national Greek vodka. What is the name of the drink there? Rakomelo. But in this vodka there is not a trace of anise, but only viscous honey. Tsipuro is drunk undiluted from small glasses. The drink is served with snacks (dried tomatoes, spicy sausages and cheeses), as well as desserts (halva, nuts, raisins).
Mastic
Familiar word, right? Translated, it means "to chew with gnashing of teeth." And all because Greek mastic vodka is infused with the roots of the Chios tree. When spirits derived from grape pomace are run through this plant material, they are enriched with essential resins. Mastic has a very specific taste and smell. Drink this vodka necessarily with the addition of ice. When the cubes are immersed, the resin dissolved in alcohol comes out chemical compound, and the drink becomes opaque, white, like milk. There are two types of mastic in Greece: vodka and sweet liquor.
They say that two things drive foreigners crazy in modern Greece - Greek women and Greek ouzo: equally burning, fragrant, intoxicating. And if acquaintance with a Greek woman is a matter of chance, then with ouzo everything is much simpler. It is enough to sit down at a table covered with a clean checkered tablecloth in a small seaside tavern, deeply inhale the salty blue Mediterranean air with your nostrils, call, snapping your fingers, an agile waiter, look him meaningfully in the eyes and say in a half voice: “Ena uzaki, paracalo” - “ Please, a glass of ouzo." Only and everything.
Ouzo is a traditional male drink. Guests are greeted with a glass of ouzo, friends are seen off, raised as a sign of the desire of two companies that know each other to get to know each other better and continue the evening together. The main thing here is not to confuse and not to overdo it: you can’t get drunk, you can’t overeat, and most importantly: you can’t drink undiluted ouzo, otherwise you won’t avoid breaking the first two “covenants”.
In a narrow, tall glass, a fragrant transparent drink is poured up to half, smelling sharply of anise, two ice cubes are added, a little cold water, thanks to which the ouzo turns from transparent to matte white, and the start of the feast is laid. Western European tourists who have visited Greece at least once take with them to their homeland, in addition to recipes for the famous “village salad” and “moussaka”, the habit of drinking a glass of ouzo at an aperitif hour as a sign of nostalgia for spending near the warm, cleanest in Europe, of the hospitable Greek sea of magical holidays, or because, along with the tart ouzo, drops of ichor, the transparent blood of the gods, leaked into their veins Greek mythology, traces of which, according to the Greeks, can be found in all the inhabitants of the southern, rock-cut patch of the Balkan Peninsula.
To enjoy a glass of ouzo, you do not need to prepare complex and fatty snacks: a few olives, an octopus tentacle, a saucer of golden-fried anchovies, a few cubes of pickled vegetables are enough - and a company of Greeks can sit at the table talking all evening. Ouzo also accompanies the fish table, where Europeans traditionally prefer white wine. Well, there is no need to talk about sea “fruits” - oysters, mussels and other edible shells: ouzo is drunk under them like water!
The Greeks say that if there is no “r” in the name of the month, then it is supposed to drink ouzo: in the heat that melts the Greek streets from May to August, city centers are empty. An endless silver river of cars burrows into the sand and pebbles on the sea coast, since the sea is within easy reach from literally anywhere in the country. The shores that have gone wild over the winter are again densely “populated”, and white-and-black, like penguins, waiters do not have time to run around the tables, with “quarters” of ouzo and pyramids of plates with snacks on trays.
It is difficult to find a Greek who has not tried ouzo, almost the entire male population of Greece is familiar in detail with the procedure for its production, but very, very few know the history of the origin of its name.
"Ouzo"? Surely the word is of Turkish origin! After all, they say. that it was the refugees from Asia Minor who, instead of luggage, brought with them to the northern Aegean islands of Chios and Lesbos, neighboring Turkey, the recipe for a divine drink, so popular on the Ionian shores. However, collectors of Greek modern folklore give a completely different interpretation.
In the Thessalian city of Tirnavo, in addition to wine, the strong drink “tsipouro” was also made, and not only at distilleries, but in almost all Thessalian households. In huge copper vats, grape skins were boiled with water or spoiled wine. The distillate, which was obtained as a result of boiling, was distilled a second time, adding anise, salt, coals and onions. The product of this complex operation was called (and is still called) “tsipuro” or “raki”. Some gourmets subjected the "tsipouro" to a third distillation, adding mastic and sugar, as a result of which "overcooked tsipouro", as ouzo was once called, was poured into homemade bottles.
The name "ouzo" this drink received only in last years Turkish rule over Greece. At that time, the Armenian Stavrak Bey served as a military doctor in the Turkish army in Tirnavo, who had a close friendship with the local Greeks Andonis Makris, a fabric merchant, and Dimitris Dumenikiotis, a tsipouro manufacturer and owner of a trading shop. Usually, in the hours after the siesta, friends had endless conversations about fates. Balkan countries and around the world, sipping "overcooked tsipouro" at a table in Dumenikiotis' shop. It was in one of these afternoon conversations that Stavrak Bey came up with the idea of adding some new ingredients to the tsipouro to improve its taste. The breeder Dumenikiotis was quick to implement the idea of his Armenian friend in his distillery, resulting in a drink so delicate in taste that the cloth merchant Makris, full of enthusiasm, exclaimed: “Yes, this is uso Massalia!” None of the inhabitants of Tirnavo of those times needed to be explained what he meant " Godfather» ouzo Andonis Makris, our contemporaries probably need a brief explanation: in Tirnavo, a silkworm has been grown since ancient times and produced in huge number cocoons, the highest quality of which were sent to European silk mills, including Marseille, with the inscription "uso Massalia", that is, "for use in Marseille". Makris' exclamation meant that the drink he tasted was of the highest quality!
Like any national treasure - and ouzo, no doubt, it is - the Greek ouzo has its own museum. It is located on Lesvos, the most beautiful island of the Aegean Sea, the birthplace of the ancient lyric poets Sappho and Alcaeus, who is famous throughout the world for its endless olive groves and excellent ouzo. This unusual exposition and tasting complex was created by the Varvayannis family, which has been producing the famous Lesbos ouzo for almost one hundred and seventy years (it is also called Mytilene, after the name of the capital of the island, the most picturesque port city of Mytilene).
By the way, the very first, Evstafiy Varvayannis, being a wise entrepreneurial experience, at the age of 55 moved to Lesbos from ... Odessa and in 1860 built the first ouzo factory in the village of Plomari. The choice of location for their "Greek" business was not chosen by chance: Plomari, today a small provincial island town (albeit the "capital" of ouzo!), was a major trading port of young independent Greece, from where ships loaded with various goods left for the countries of the Black Sea and , of course, Russia. In addition, so many aromatic herbs grew on Lesvos that could enrich the taste of the raki, beloved by the inhabitants of the Aegean coast, that Evstafiy Varvayannis, who was familiar with the production of an anise drink in Odessa, did not doubt for a minute the success of his undertaking. From Constantinople, the first vat for the production of ouzo was brought to Plomari, and already next year the Sultan himself was among the first customers and admirers of the wonderful 46-degree lesbian ouzo "Varvayannis Bleu", that is, with a blue label.
For one hundred and forty years of the tradition of ouzo "Varvaiannis" five generations have changed at the helm of the factory, the factory buildings were moved to a neighboring town, expanded, modernized. Varieties of ouzo "Varvayannis" appeared - a fragrant aperitif 47-degree aperitif "Evzon", the thinnest in taste, the most difficult to produce 48-degree ouzo "Aphrodite", a weaker, "feminine" 42-degree ouzo ""Varvayannis" with a green label . Only the main "components" have not changed - the incomparable quality and devotion of the family to the cause of life of the Odessa ancestor. It is known that the famous Greek cognac "Metaxa", without which not a single self-respecting Russian-speaking tourist returns from Greece, no longer belongs to the Greeks. Such purely Greek enterprises as the Lesbos ouzo "Mini" turned out to be sold, and "hands" changed, as the Greeks say, and the liqueurs "Eoliki", beloved by all Greeks. The Varvayannis family enterprise also experienced difficulties more than once, but, in spite of everything, the great-grandchildren of Odessa remained faithful to the family tradition. True connoisseurs of a cool drink have remained and remain true to Varvayannis’s “nectar”, and there are many who believe that Varvayannis’s ouzo is the real, primordial taste of ouzo, this opinion is also shared by immigrants from Asia Minor, “Turkish” Greeks, like, say , Aristotelis Onassis...
By the way, the price of ouzo is such that one does not need to have millions of Onassis to afford to enjoy it. If you find yourself in Athens, do not rush to buy ouzo in supermarkets, and, most importantly, do not go after beautiful, "curvy" bottles in tourist outlets. Take some time to visit the Central Athenian Market, in the very center of the city, almost at the foot of the Acropolis, and go to a small knot shop at the entrance to the Fish Rows. You will be stunned by the abundance of brands, labels and names: Ouzo Lesbos, Ouzo Chios, Ouzo Thessaly, Ouzo Piraeus, Ouzo Peloponnesian. Different fortress, different degrees, absolutely different tastes. Are you confused? Don't know what to choose? Then contact the seller: he will try to choose the one that best suits your taste. When leaving the shop, stock up on olives and snow-white Greek feta (brynza) - here you are ready to start your first timid acquaintance with the drink of the Greek gods.
That seems to be all. The picture is outlined, accents are placed on difficult moments, a brief historical overview of the issue is given. And yet, something escapes, something I forgot to mention. Oh yes! A final warning: if you get tired of running around the sights and shops and sit down to take a breath at a table of one of the many street cafeterias, do not answer the waiter's question: "What will you drink?" monosyllabic "Tipota", that is, "Nothing". In a few seconds, he will return with a glass of ouzo and a snack: you see, many years ago, one cunning tavern keeper, who was mortally tired of hearing this word “nothing”, which is odious for all businessmen, from his customers, came up with a new name for the local bond he sold - “Tipota” , "Nothing"! Its tradition is continued by modern taverns, thus not allowing any visitor to escape from the order.
Here is such a magical drink in Greece. And especially it should be taken into account by all drinkers: consuming it, you don’t even have to lie to your wife: after all, to the question “What did you drink?” You can always answer with a clear conscience: "Nothing"!
Eugenia Evstafiou
"Ouzo" - Greek vodka, or brandy, which is widely used not only in Hellas, but also in neighboring countries. In terms of taste, this drink is close to the Bulgarian "Mastic", produced in Serbia, Macedonia and Croatia, brandy with the addition of anise, as well as to Middle Eastern strong alcoholic drinks under common name"arak". They are also flavored with aniseed extract.
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The name "Ouzo" can only be a Greek product. It was officially registered only in 1989, although the drink itself has been known for several centuries. In Greece, "Ouzo" is called not only an alcoholic drink, but also anise, which must certainly be part of the Greek brandy.
Alcoholic drink "Uzo" is made by distillation of ethyl alcohol, to which various aromatic herbs are added. An obligatory ingredient of the mixture is anise. Alcohol is obtained by partial distillation of grapes. The distillate should make up approximately 20% of the mixture. Usually distillation is carried out in large copper boilers, which is akin to our moonshine stills.
After distillation and mixing, the composition must be fermented at least twice. As a result, an alcoholic product with a strength of 40 - 50 degrees with a characteristic anise flavor and a rather intense smell is formed.
Alcoholic product with anise flavor
The traditional regions where it is produced are the city of Tirnavos, in the region of Larisa, in Thessaly; the capital of the nome of Messenia is the city of Kalamanta, as well as Lesbos, located in the northeast of the Aegean Sea.
Plomari, on the Greek island of Lesvos, even has an ouzo museum. It was organized by the owners of a private factory for the production of alcoholic beverages Barbayanni. In the museum you can see the first distillation boiler, which was brought from Constantinople back in 1858. In it, according to a representative of the family, conducting a tour of the museum, their great-great-grandfathers conducted the first experiments on the embodiment of the secrets of production, known for centuries only to family members. In addition, there is the first equipment used for gluing the famous blue labels on bottles and for bottling ouzo into bottles.
The museum hosts ouzo tastings, in addition, there you can buy souvenirs and the drink itself. Even on Lesbos in the city of Mytilini, an ouzo festival is held annually on June 1. There is not only a tasting of the product from the best manufacturers but also music concerts.
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Traditionally, Greek vodka is poured into narrow tall glasses with a volume of 50 to 100 grams.
Despite the fact that this brandy may be stronger than traditional Russian vodka, you should not drink it in one gulp, knocking over a glass completely - you may not like it.
Glasses with vodka "Uzo"
In Greece and other neighboring countries, it is customary to dilute this vodka with ice water. After that, the alcoholic drink not only lowers the degree of strength, but also acquires a dull white color, similar to diluted milk. This is due to the fact that anise oil, found in alcohol, is simply dissolved in it. But it becomes noticeable after the decrease in the fortress. Oil gives a precipitate, which forms, as it were, a suspension, being distributed throughout the entire volume of the liquid.
Usually "Uzo", like its counterparts - "Mastic", "Rakia", arak - are used as an aperitif before a feast. But in many Greek taverns, this drink is served with snacks. Most often, seafood is used in this capacity: squid, mussels. And sometimes a salad of tomato, pepper, olives and sheep's cheese is served as an appetizer.
Aniseed vodka "Uzo" is almost the subject of national pride of the Greeks. You can buy Greek brandy "Ouzo" from us with the famous blue sticker, in addition, with white and red-yellow. But all these drinks are not for everyone, for those who normally perceive the taste and smell of anise.
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Traveling abroad is not only sightseeing or outdoor recreation. It is also an acquaintance with the mentality of the country, its traditions, customs and, of course, cuisine. And here we mean not only local culinary dishes, but also liqueurs, liqueurs, tinctures, wines, etc. So, Greece and the Ouzo drink are inextricably linked in the minds of many gourmets. Greek vodka is distinguished by a special preparation recipe, which gives it peculiar properties and a unique flavor range. We will talk in detail about how traditional Greek alcohol is made and consumed in today's article.
Basically, Greece is considered one of the world's centers of winemaking, but stronger drinks are also produced here. For example, Greek vodka Raki, with a strength of 40-50 degrees and infused with grapes. Raki is very famous, because it is the national alcoholic drink in Greece, Turkey, Bulgaria, Serbia and other countries. Such alcohol is produced from grapes or other fruit raw materials, and in taste and strength it is considered very similar to moonshine.
But the Greek vodka Ouzo (Ouzo) is an alcohol tincture with a strength of 38 to 50 degrees. It is based on grape raw materials (according to the norms of at least 20% of the composition) and alcohol from the distillation of fruits, vegetables, grain crops. Spices are of particular importance in the manufacture of this drink: anise, clove buds, star anise, cinnamon, ginger root, rosemary, etc. are added to vodka. This combination of herbs makes the Greek Ouzo a pleasant spicy drink, vaguely reminiscent of the Italian Sambuca.
Origin of Greek vodka Ouzo
In general, anise tincture is a drink that has been made in Greece since time immemorial. Even Hippocrates came up with a recipe for wine tincture on anise. By the way, it became very popular in the Roman Empire. And later, with the discovery of the distillation method, strong alcohol with anise appeared.
The first mention specifically of the Ouzo drink in Greece dates back to the times of the Ottoman dictatorship over the country. Actually, this alcohol owes its name to the Turks. Most likely, the word "ouzo" comes from the Turkish "üzüm", which means "grape infusion". It is assumed that the Ottomans brought fruit-based vodka (raki) to Greece, and the Hellenes remade it in their own way, adding anise and a whole bunch of herbs to the tincture.
It is worth mentioning that there are three more common versions about the origin of the name. The first is that Ouzo is simply the Greek name for anise. However, if you check this statement with the help of a dictionary, you can easily find out that anise in Greek is "γλυκάνισο" (pronounced "glikAniso"). Therefore, either there is some error here, or this assumption is simply untenable.
The second version tells that the Ouzo recipe was invented by monks from Mount Athos. Allegedly, only here it was possible to find the whole bouquet of herbs and infuse such a “drink of the Gods”. Most likely, this is just a legend, because. no evidence of this information was found in historical sources.
But the third hypothesis is more curious. In the 19th century, various goods were produced in Greece specifically for export to Europe. So, from Thessaly to wooden boxes with the inscription USO MASSALIA ( for use in Marseille) silks, wines and the newly invented Ouzo were sent to France. Once, a Turkish officer tasted from a similar box of anise tincture. The range of flavors made such an impression on the soldier that he exclaimed: “Yes, this Ouzo Masalia is the best drink in the world!” The expression stuck, and since then the Greeks called anise vodka Ouzo, and nothing else.
Which of the legends is the most true, everyone determines for himself. But one thing is certain: today the Greek Ouzo has earned the title of the most popular alcoholic drink in Greece. And the sonorous name has been patented since 1989: Ouzo alcohol cannot be produced in any other country.
The traditional recipe for preparing the Greek drink Ouzo is quite simple, so it is made not only in large factories, but also at home. It is only necessary to have a distillation apparatus and ingredients for making the tincture. So, the composition of the Greek vodka Ouzo includes:
- distilled ethyl alcohol;
- anise;
- spices;
- water;
- sugar.
At the same time, the alcohol must be at least 20% distilled from grapes, which is why it is often said that Greek vodka is grape.
The manufacturing process does not require much time and effort. Grape extract is made first, alcohol and a mixture of herbs are added to it. The infusion, diluted with water, settles for the prescribed period, after which the entire mass is distilled again. The finished product is diluted with water to a strength of 50-40 degrees. Homemade Ouzo can be consumed after three days.
As for industrial volumes, each manufacturer has its own exact technology for the production of modern Oyzo vodka. In addition, the proportions and composition of herbs are individual, as well as the term for settling the drink. Therefore, the taste of a purchased drink depends on trademark. Most of all, the Greeks fell in love with Ouzo from such manufacturers as:
- MINI;
- Plomari;
- Zachos;
- Barbayannis Aphrodite;
- Ouzo No 12;
The drink is produced throughout Greece, but from time immemorial it has been customary that large factories for the production of Ouzo are located in Kalamata, Lesvos and Ternavos.
In Greece, not only the traditions of making alcohol are honored, but also the etiquette of its use. So, Greek vodka is always served in glass shots with a volume of 50 or 100 ml. Compared to traditional Russian glasses, Greek shot glasses are narrower and more elongated. And if we talk about how to drink Greek Ouzo vodka, then several options can be noted.
Aperitif
Unhurried sipping of alcohol, slightly diluted with water, while sitting on the terrace of a cafe waiting for an ordered dinner, is the most common, and one might say primordial, method of drinking Ouzo.
Vodka is diluted with water in a ratio of no more than 1:1, while Ouzo changes its color from crystal clear to milky white. This is due to the fact that when water is added, the reaction of cleavage of anise oil esters occurs. For the correct passage of the reaction, water should be poured into Ouzo slowly and in a thin stream.
The finished drink is consumed in small sips, slowly passing the liquid over the entire surface of the tongue to the esophagus. The sip itself may seem scalding at first to low-drinkers, but this is just the first reaction of an organism unprepared for alcohol. Then a person feels a pleasant warmth spreading through the body. The tincture awakens the appetite and relieves tension, giving a pleasant relaxation.
Alcohol for a snack
Ouzo can be used in its pure form, but it is better to use this method during a feast. Seafood, salads, vegetable and cheese cuts, hot dishes and even confectionery are served under this tincture. good snack weaken the strength of alcohol, while leaving a feeling of lightness and relaxation.
Here it is worth noting that Greek vodka is quite insidious. You can drink a few shots and not feel drunk at all: thoughts are clear, the tongue is not slurred, and the hand is firm. But as soon as you try to rise to your feet, you will understand that the body is no longer obeying at all. Therefore, be prudent and drink alcohol in moderation.
Refreshing drink
Often, Greek Ouzo is served chilled - pieces of ice are added to the stack. But this procedure should be carried out in a strictly verified sequence. First, a portion of Ouzo is poured, then diluted with water, and lastly, ice is added. If ice is added to undiluted vodka, the unique taste of the alcoholic beverage will be compromised.
Such exclusive local drinks as aniseed vodka are called in Greece too "dear to the heart" to be mixed with other ingredients. Therefore, the intention to make cocktails with Ouzo is considered here almost blasphemous.
However, Greek vodka with a strength of 40-50 degrees, infused with anise and other aromatic herbs, is simply created by its properties to be the basis for alcoholic cocktails. True, you should not dilute it with water (otherwise the anise will make the color of alcohol cloudy white). But Ouzo goes well with other drinks, such as juices, liqueurs, rum, brandy, etc. Therefore, European bartenders came up with several recipes for cocktails with Greek vodka.
Woodcutter
An original, but very strong drink, which is served in 60 ml stacks and drunk in one gulp.
To prepare in equal doses, Ouzo, Sambuca and Tequila are poured into a pile. For a thrill, a few drops of Tabasco sauce are added to the finished drink. Before use, the cocktail should be well cooled, but not with ice!
Greek dandy
Light cocktail with a long pleasant aftertaste. Required Ingredients:
- Ouzo (10 ml);
- Brandy (40 ml);
- Ginger ale (to taste)
- Lemon juice (20 ml).
Brandy diluted lemon juice and shaken in a shaker. Then pour the drink into a glass, add a little ginger ale and pour the Ouzo cocktail on top.
Strawberry Iliad
To prepare the drink, you will need Amaretto (60 ml), Ouzo (120 ml), 3 strawberries and ice. Amaretto is poured into the stack first, followed by Ouzo and ice. Strawberries are crushed in a blender and laid out on top of the drink.
Tiger
A simple cocktail with a rich taste and bright color. The drink contains only two ingredients: Greek anise Ouzo and orange juice, which are mixed in proportions of 1 to 4 (i.e. 4 times more juice). Also, 4 ice cubes are added to the shaker, after which the drink is thoroughly mixed. And now the Greek "Tiger" is ready! For beauty, the glass is decorated with a slice of lemon before serving.
Don't forget that you can create your own Ouzo cocktail recipes. Don't be afraid to try and experiment!
Ouzo vodka as a Greek souvenir
Your close friends will surely want to know what anise vodka is in Greece, whose name is Ouzo. Therefore, before leaving, it is definitely worth stocking up on traditional Greek alcohol in order to hand it over as a pleasant present upon your return and demonstrate your knowledge about the features of this drink.
Buying Ouzo in Greece is easier than ever. it is sold in almost every supermarket. A bottle of an elite drink with a volume of 350 ml will cost 5-10 euros. But for a bottle of Greek vodka in 700 ml, you will have to pay 10-20 euros already. The exact prices depend on which Ouzo manufacturer you prefer. We have already listed popular brands a little higher.
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