Ouzo

Pour water into ouzo and watch it turn milky white — that’s the louche effect, and it never gets old. This anise-flavored Greek spirit is traditionally served with meze and cold water, not really as a cocktail ingredient, but it has its moments. Try it in place of absinthe for a Mediterranean twist on a Sazerac, or shake it with lemon and honey for an ouzo sour. Metaxa’s Ouzo by Metaxa and Ouzo 12 are the most exported brands. Serve it ice-cold and sip slowly — it’s stronger than it tastes at 40% ABV.

Last modified on September 24, 2026