Bloody Mary. Greek vodka ouzo - local anise drink Vodka served by geishas 4 letters

If you are going to Greece and still do not know how to drink ouzo correctly, this article will come in handy for you. Greek folk drink is considered an ideal aperitif. However, no one forbids using it as a digestif, especially after hearty hearty meals. Skeptics joke about the bouquet of taste and aroma of ouzo - they say that the drink looks like cough medicine, because it is made on the basis of anise. Many, by the way, for this reason do not want to try it. But if, nevertheless, the locals manage to persuade tourists to drink aniseed vodka, then they are imbued with love and respect for the Greek potion. And when they come to their native land, they tell their friends how to drink ouzo properly. Just in case, we’ll immediately write that, in addition to anise, coriander, cloves, cinnamon, nutmeg, fennel, star anise, which, by the way, noticeably soften the rather large strength of the drink (40-50%), can be included in ouzo.

In Greece, there are special institutions where everyone can taste national pride and, of course, learn how to drink ouzo properly. It goes without saying that there are other strong drinks there, but in our case we are not talking about them. Hiding from the heat, locals and tourists sit in indoor outdoor cafes and sip ouzo, thinking about the eternal. Greek vodka is a drink for people with a philosophical mindset! What is important, in such an institution you can not only taste ouzo, but also try the famous Greek dishes. Just in case, we wish you bon appetit right away!

Delicious but insidious ouzo

The question "how to drink ouzo" is usually answered - carefully. It should be noted that this is a rather insidious drink. Due to the addition of water and ice, it does not seem particularly strong. However, this is a misleading impression, since the drink contains sugar, which greatly softens the sharpness of alcohol, thereby delaying its absorption into the intestines. Therefore, it seems to naive inhabitants that Greek vodka does not intoxicate. And here the most interesting and dangerous begins, because at this moment sugar decomposes in the blood and enhances the effect of alcohol on the body of a poor tourist who got lost in the Greek wilds. Thus, even after a seemingly harmless 150 grams, the comrade taster retains the clarity of thought, but he can no longer rise to his feet. Therefore, in order to properly drink Greek ouzo vodka, you need a quality snack, which we will talk about in the next paragraph.

How to drink ouzo Three Ways to Drink Greek Vodka

There are three ways to use ouzo.
1. Ouzo in its purest form, or, as it is called in Greece, "Sketo". With this method of serving to the table, the drink can be safely called an aperitif, because, among other things, it stimulates the appetite. Greek vodka is cooled to a temperature of 18-23°C. They drink an anise drink in small sips, savoring it for a long time and enjoying all the nuances of taste and aroma.
2. Ouzo diluted with water. Most often, this way of serving a drink to the table is found during noisy Greek feasts. Guests want to sit longer, and vodka is too strong to stretch the pleasure of communication and treats. So the resourceful Greeks began to dilute the ouzo with water in a ratio of 1: 1. Usually the drink becomes cloudy and turns white, which indicates the presence of anise oil in it. At the same time, the bitterness and strength of Greek vodka are significantly reduced, and it becomes much easier to drink ouzo correctly.
3. Ouzo with ice is often drunk together to kill the overly bright anise flavor. A few ice cubes really save the day. The degree of the drink also becomes smaller.
A few more words about how to drink Greek vodka ouzo. It is not customary to mix the drink with other representatives of the alcoholic family or juices. However, there are craftsmen who interfere with cola and ouzo. This is not an example to follow, you see. But no one forbids you to add ouzo to cocktails. There are many mixtures in which the Greek drink plays a major role. And some mix names are worth something - "Greek Tiger", "Iliad"!
There is another, very unusual way of serving and drinking a drink - ouzo with coffee. The proportions are as follows - a teaspoon of aniseed vodka per Turk. Although there are amateur experimenters who increase the volume of the drink and reduce the size of the container - from a cezve to a cup. As they say, there is no gourmet taste and color ... By the way, ouzo in combination with coffee is considered a good substitute for cognac.

What do they drink ouzo with?

What do Greeks drink ouzo with? What can we learn from them? Locals eat ouzo with various seafood (shrimp, anchovies, squid, octopus tentacles), olives, light salads, pickled vegetables, various confectionery, meat dishes, sweet desserts, strong coffee, fruits, cheeses. Potato croquettes, fresh cucumbers, salted nuts, fried zucchini, eggplant are perfect for a drink. Greek salad Horiatiki with olives, tomatoes, feta cheese and cucumbers will also make a pleasant company of ouzo. Appetizers with rice and the famous sauce with herbs and vinegar, various salty snacks, freshly baked bread, Greek dolma, fava (pea porridge), pasta. What else do they drink ouzo with? With dishes that are the pride of Greek cuisine and a great addition to ouzo: boiled wild herbs with lemon, fried pies with cheese and spinach, thick pea puree, generously flavored with olive oil and sprinkled with sweet onions, and many other delights that tourists enjoy just the sight of saliva flowing. Can you imagine if you try all this and drink real Greek ouzo!

What to drink ouzo from

What do they drink ouzo from in Greece, and even in our penates? Usually for these purposes they take tall, small and narrow glasses with a volume of 50-100 ml. They add a small amount of clean water and a few ice cubes.

It remains only to enjoy a great Greek drink! After all, now you know how to drink ouzo properly! Pleasant impressions!

If you are interested in the step-by-step preparation of a Bloody Mary, watch the movie "Cocktail". In one of the scenes, the character of Tom Cruise visually prepares this cocktail - you will like it.

Cocktail recipe Bloody Mary

Compound

Tomato juice - 120 ml

Vodka - 40 ml

Lemon juice - 1 tablespoon

Tabasco sauce (Tabasco) - 2 drops

Worcestershire sauce - 1 drop

salt and pepper

(3 parts tomato juice, 1 part vodka)

Decoration

celery, lime, olives

Tableware

Highball, Tumbler, Tube

Cooking

Pour vodka into a glass and add tomato juice. Then put sauces and seasonings indicated in the cocktail recipe to taste. Mix everything thoroughly.

Remember that the above is the amount of sauce for the classic Bloody Mary recipe, which means if you want to get a cocktail spicier - feel free to add another drop of Tabasco or a pinch of red pepper.

Bloody Mary is usually served with a light snack of olives, cheese, shrimp, salami, ham, pickled mushrooms and vegetables.

Bloody Mary cocktail options

Blood Beer: light beer is used instead of vodka in the cocktail.

Blood Bishop: sherry is used on a par with vodka.

Bloody Boyarsky: consists of grenadine, spicy sauce and vodka.

Blood Cabin: Cabernet Sauvignon replaces or complements vodka

Bloody Derby: bourbon replaces vodka.

Red Fairy: absinthe replaces vodka.

Bloody Geisha: instead of vodka, sake is poured - rice vodka.

Blood Highlander: instead of ordinary vodka, maize is poured.

Blood Pig: instead of ordinary vodka, bacon vodka is poured (this is potato vodka with bacon flavor). If bacon vodka is not available, it can be replaced with a piece of bacon soup cube diluted in regular vodka.

Bloody Maro: this is a Georgian version, in which chacha is poured instead of vodka.

Blood Molly: Irish whiskey is used instead of vodka.

Bloody killer: gin instead of vodka, plus balsamic, plus wasabi, plus tomato juice. All this is decorated with mini-tomatoes on a long skewer. This drink lives up to its name by the brightness of sensations.

Blood Pirate (Cubanito): in this variation of the Bloody Mary cocktail, vodka is completely replaced with dark rum. Usually this version of the cocktail is present in all bars of Cuba.

Blood saliva: Greek Tsipouro instead of vodka. Served with cucumbers. Tsipuro is like our moonshine, just as vigorous!

brown mary or Whiskey Mary: we replace vodka with whiskey.

Danish Mary: we replace vodka with Akvavit - a Danish alcoholic drink, the strength of which reaches 50%.

Michelada Clementine (or Chelada): in this version, the vodka is replaced with Mexican beer and the cocktail is seasoned with a couple of drops of Worcestershire sauce, a couple of drops of Tabasco and Maggi. In this case, beer is poured in the same proportion with tomato juice.

Red Hammer: Gin is used instead of vodka. The tradition of using gin was forced because vodka was hard to come by in the northeastern United States in the 1950s. Well, the Americans got out and began to call Bloody Mary with gin simply and clearly - the Red Hammer.

the Virgin Mary(Virgin Mary or Bloody Barbara): This is the same Bloody Mary, but without the alcohol. All the ingredients are present: Tabasco, Worcestershire sauce and salt and pepper with tomato sauce, but without vodka.

History of the Bloody Mary

The Bloody Mary cocktail does not have a clear history, as many claim that they are the inventors of this cocktail.

From one mouth you can hear that the cocktail was invented and implemented in 1939 by a certain George Jessel. Other mouths claim that it was the bartender Fernand Petio of the Harry's New York Bar in Paris that was the creator of Bloody Mary already in 1920, but announced the cocktail a quarter of a century later - in 1964. And it was in this bar, as the story goes Hemingway drank Bloody Mary (Hemingway is lucky: where the famous drink was invented, there is always it! For example, he also drank Mojito - but already in a Cuban bar, after which the cocktail became a legend).

According to the first creator of the drink, George Jessel, Bloody Mary was supposed to be an anti-hangover drink. I drank in the evening, and the next morning my head does not hurt!

Whom to believe - remains a mystery that we are unlikely to solve.

Initially, for the Parisian taste, the drink seemed rather strange and did not make a splash among Parisian cocktail lovers, it consisted of equal parts of vodka and tomato juice. For those times it was a bit of an unusual mix. However, Bloody Mary was appreciated in America (in New York), where she became immediately popular.

Name of the cocktail

Bloody Mary got its name either in honor of the English Queen Mary I Tudor, who became famous for her cruelty, or in honor of the waitress Mary from the Bucket of Blood bar in Chicago. At the same time, some believe that the name of the cocktail was given by its creator, and some argue that it was the visitors of the bar where it was created that gave the name to the cocktail.

Sake is an alcoholic drink made in the Land of the Rising Sun for two millennia. It has no analogues in its organoleptic qualities. Rice wine can have a bouquet in which notes of apple, grapes, fresh mushrooms, bananas, soy sauce are distinguishable. To be able to appreciate the taste of the drink and enjoy it, you need to know how to drink sake. This is also important in cases where the ceremony takes place in conditions that require compliance with national Japanese traditions: drinking sake is a ritual that has many subtleties.

How to drink cheap and expensive sake

The raw material for sake is rice, which is fermented with the help of a moldy koji fungus. Rice is polished before this to get rid of essential oils and make the taste of the drink more pleasant. The higher the degree of polishing, the more expensive the future wine. For expensive varieties of sake, the surface of rice grains is cleaned by 60-70%. Fermentation lasts from 18 to 40 days at a temperature of 15–20 degrees, sometimes lower. The longer the drink ferments, the better it tastes after. Then the drink is freed from sediment - this part goes to the manufacture of elite varieties of sake. After the sediment is pressed, getting the basis for cheap varieties of rice wine. It remains to filter, sterilize and use for its intended purpose.

The finished wine has a strength of 14 to 20 degrees, but more often not higher than 16 degrees.

It would not make much sense to dwell on the technology of making sake if it were not related to the intricacies of its use. It can be seen from the above that as a result, various types of sake are obtained during production: some varieties can be attributed to elite alcohol, others do not have a rich bouquet and often have unpleasant notes.

• Expensive varieties of sake are usually drunk chilled to 5-6 degrees. You can also cool them down with ice cubes. It is especially pleasant to enjoy their taste on hot days. Also, these types of alcohol can be used to make refreshing cocktails. It is not recommended to drink high-quality sake when warm, since in this case the refined bouquet of the drink will be hardly distinguishable.
• Cheap sake, on the other hand, is served warm. This allows you to hide unpleasant notes: when heated, the esters evaporate. The temperature depends on the type of drink and on the personal preferences of the drinker.

There are the following degrees of sake heating:

• hinatakan - 30 degrees;
• itohadakan - 35 degrees;
• nurukan - 40 degrees;
• zekan - 45 degrees;
• atsukan - 50 degrees;
• tobikirikan - 55 degrees.

Sake is heated in a special oven or in a water bath, filling it with special jugs of small volume with a neck tapering upwards, which are called tokkuri. Sometimes rice wine is served in vessels resembling small teapots (katakuchi).

Warm sake allows you to warm up in cloudy and cool weather, the Japanese prefer to drink it in the cold season.

Otherwise, the rules for drinking sake do not depend on the quality and type of drink.

Basic Rules for Drinking Sake

The Japanese strictly follow the traditions, and the accuracy of the performance of rituals is of great importance to them. This also applies to the use of sake.

• Sake is served at the table in special jugs, described above. They drink it from small glasses, the volume of which is only 2-3 sips. Most often they are made of porcelain or ceramics, less often they are wooden or glass. Their shape may be different. Most often, cups without a handle are served, called ochoko (or choko). They can be replaced by small cups, shaped like a deep saucer (sakazuki) or cups in the shape of a box (masu). If you do not follow the Japanese tradition, but only care about how best to taste sake, then you can drink it from ordinary wine glasses.
• Most often, the host fills the cups of the guests, and one of the guests sitting next to him pours the sake. Pouring alcohol on one's own is considered indecent in Japan. Let's say that all the participants in the feast pour sake next to the person sitting, moving in a circle. When pouring sake, hold the jug with two hands, or at least touch one hand with the other hand that holds the jug. If you pour a drink with one hand, others may think that you put yourself above them: according to Japanese tradition, only a person with a higher status than the one whose cup he fills has the right to pour sake with one hand. The cup into which sake is poured should be kept upright. If your status is lower than the one who fills your cup, place the palm of your other hand under it.
• After the cups are filled, they are raised to eye level and say: "Kanpai!". Then you can touch the cups, but even here the status of the participants in the feast matters: the edge of the cup of the person whose status is lower must also be below the edge of the vessel of the high-ranking guest clinking glasses with him.
• Despite the fact that "kanpai" in translation means "to the bottom", emptying the cup in one gulp is not customary in Japan. It should take only one small sip or, if you really want to, a couple of sips. It is not surprising that due to this, the process of drinking sake is stretched for a long time.

What to eat sake

• sashimi (thin slices of raw fish);
• seafood;
• pickled vegetables;
• fish caviar.

If your goal is to appreciate the taste of sake, and not follow the tradition, you can eat rice wine with cheese or olives.

You can’t drink sake, but trying to include it in cocktails is a good idea. Moreover, there are a number of proven recipes.

Cocktail "Geisha" with tomato juice

• sake - 40 ml;
• tomato juice - 90 ml;
• lemon juice - 1 ml;
• soy sauce - 1 ml;
• wasabi - on the tip of a knife;
• lime - 1 piece;
• celery stalk - 1 pc.

Cooking method:

• Mix wasabi with lemon juice and soy sauce.
• Dilute the resulting mixture with tomato juice.
• Pour into the shaker container, add sake there, shake.
• Pour into a cocktail glass, garnish with a lime wedge and celery stalk.

The cocktail is light, with a pleasant refreshing and spicy taste at the same time. Serve it chilled.

Cocktail "Zen"

• sake - 60 ml;
• vodka - 60 ml;
• green tea - 30 ml;
• lemon juice - 20 ml;
• ice - to taste.

Cooking method:

• Pair alcoholic and non-alcoholic drinks.
• Shake in a shaker with ice.
• Pour into special sake cups or vodka glasses.

This drink will appeal to people who find sake not strong enough to dilute it with soft drinks.

Sunny Sake Cocktail

• sake - 40 ml;
• apple juice - 50 ml;
• peach juice - 30 ml;
• lemon juice - 10 ml;
• cardamom - a pinch;
• crushed ice - to taste.

Cooking method:

• Mix the ingredients in a shaker.
• Strain and pour into a cocktail glass.

A drink is served with a straw. It will appeal to those who do not like strong drinks, preferring fruit juices.

Sake is an alcoholic drink made from rice. Refers to Japanese cuisine. In Japan, there is a strict ritual for drinking sake. A European does not have to perform it exactly, but it is worth adhering to some canons: using sake correctly, you will best be able to appreciate its unique taste.

What is sake

Sake is a traditional Japanese drink made by fermenting rice. Basically, it's a rice beer. The strength of sake varies from 14.5 to 20 turns. Sake can be drunk both cold and warm, and a variety of cocktails can also be prepared on its basis.

sake cocktail recipes

"Pineapple sake":
- 90 ml of pineapple juice;
- 60 ml of sake;
- 30 ml of light rum;
- a little bitter "Lemon";
- ice.
In a shaker with ice, mix juice, sake and rum. Strain the cocktail with the highball and pour the bitters on top.
Cocktail "Strawberry Sake":
- 80 ml of sake;
- 30 ml strawberry syrup;
- 2 olives for decoration;
- granulated sugar for decoration.
Decorate the edge of the glass with "frost" of granulated sugar. Mix sake and syrup in a shaker and pour into a glass. String the olives on a toothpick and dip into the finished cocktail.

Raspberry Sake Cocktail:
- 100 ml of sake;
- 50 ml of raspberry syrup;
- 3-4 ice cubes.
Mix sake with syrup in a shaker and strain into a glass with a few ice cubes.
Cocktail "Last breath":
- 90 ml of sake;
- 70 ml of vermouth "Bianco";
- 25 ml banana liqueur;
- ice.
Refrigerate all ingredients. Mix sake, vermouth and liqueur in a shaker with ice and strain the finished drink into a glass.

Cocktail "Black Samurai":
- 30 ml of sake;
- 15 ml of soy sauce.
Take a glass, pour sake into it, then sauce. Wait 30 seconds and drink in one gulp.
Cocktail "Geisha":
- 30 ml of sake;
- 30 ml of bourbon;
- 10 ml of lemon juice;
- 10 ml of sugar syrup;

- ice.
In a shaker with ice, combine sake, bourbon, lemon juice and sugar syrup. Strain the resulting mixture into a glass. Decorate the finished cocktail with a cocktail cherry.

Cocktail "Geisha with tomato juice":
- 90 ml of tomato juice;
- 40 ml of sake;
- 1 dash of lemon juice;
- 1 dash of soy sauce;
- a pinch of Wasabi;
- 1 piece of lime for decoration;
- a stalk of celery for decoration.
Mix all ingredients in a glass. Garnish the finished cocktail with a slice of lime and celery.
Mount Fuji Cocktail:
- 60 ml of sake;
- 60 ml of lemon syrup;
- 15 ml of Triple Sec liqueur;
- 1 lemon wedge for garnish
- 1 cocktail cherry for decoration;
- crushed ice.
In a mixing glass, combine sake, syrup and juice. Pour the resulting cocktail into a glass with ice. Dip a lemon and a cherry into the finished drink.

Cocktail "Zen":
- 60 ml of sake;
- 60 ml of vodka;
- 30 ml of green tea;
- 20 ml lime juice (from 1/4 lime);
- a circle of lime for decoration;
- ice.
In a shaker with ice, mix all liquid ingredients. Strain the resulting drink into a glass. Garnish the cocktail with a lime wedge.
Cocktail "Kabuki":
- 60 ml of sake;
- 30 ml lime juice;
- 30 ml of lemon syrup;
- 15 ml of Triple Sec liqueur;
- 1 slice of lime;
- salt for decoration;
- ice.
Decorate the glass with "hoarfrost" from salt. Mix the sake, juice, syrup and liqueur in a shaker with ice and strain the resulting drink into a frosted glass. Put a slice of lime into the finished cocktail.

Asian Irish Cream:
- 25 ml of sake;
- 25 ml Irish whiskey;
- 25 ml of Baileys;
- ice.
Shake all ingredients in a shaker with ice and strain into a glass.
Bloody Mary with Sake:
- tomato juice;
- 60 ml of sake;
- 4 drops of Worcestershire sauce;
- 4 drops of lime juice;
- 2 drops of Tabasco sauce;
- 2 drops of horseradish juice;
- salt;
- black pepper.
In a glass, mix the sake with the lime and horseradish sauces and juices. Top up with tomato juice. Add salt and pepper to the cocktail to taste.

Sake with vodka:
- 60 ml of vodka;
- 20 ml of sake;
- a circle of orange;
- crushed ice.
In a shaker with ice, mix sake with vodka. Strain the resulting cocktail into a glass and garnish with a circle of orange.
Fujiyama cocktail:
- 120 ml of warm sake;
- 120 ml "Mountain Dew".
Pour Mountain Dew into a glass and top up with sake.
Haiku cocktail:
- 60 ml of sake;
- 1 dash of dry white vermouth;
- a small onion for decoration;
- a few ice cubes.
In a mixing glass, mix the sake with the vermouth. Dip a few ice cubes into a glass and pour the resulting mixture into it. Dip the onion into the finished cocktail.
Sake Basil Cocktail:
- 50 ml of sake;
- 10 ml of amaretto;
- 3-5 black peppercorns;
- a basil leaf
Mix the sake and amaretto well in a shaker, then pour the mixture into a glass and add pepper and basil to the drink.

"Sunny Sake":
- 50 ml of apple juice;
- 40 ml of sake;
- 30 ml of peach juice;
- 10 ml of lemon juice;
- a pinch of cardamom
Mix all ingredients in a shaker. Strain the finished cocktail into a glass and serve.

According to legend, the gods drank this alcohol in order to gain immortality. In Greece, it is made everywhere, it is an essential attribute of the feast. We are talking about ouzo vodka, which the Greeks consider their national treasure and offer to try every tourist who has visited their country.

Vodka Ouzo(Ouzo) is a mixture of grape pomace distillate and pure ethyl (grain) alcohol with a strength of 40-50 degrees, infused with anise and other aromatic herbs: cloves, almonds, chamomile, spinach, coriander, fennel and others, which after several months of aging distilled again. The drink has a soft balanced taste with pronounced notes of anise and herbs, reminiscent of Italian sambuca.

Each manufacturer of ouzo has its own original recipe, technology and a set of herbs. Greek law obliges to adhere to only two rules: at least 20% of the alcohol base must be wine alcohol (from pomace or juice), anise in the composition is required.

History reference. Drinks similar to ouzo (tinctures of wine alcohol with herbs) appeared in the Byzantine era. They were drunk throughout the Ottoman Empire. In the 14th century, these recipes were popular even among the monks who lived on Mount Athos. According to the legend, it was the monks who first began to add anise to the composition, which in Greece is called the word "ouzo".

The technology for the production of ouzo was finally formed in the 19th century after Greece gained independence. The island of Lesbos, the cities of Tirnavos and Kalamata became the centers for the production of aniseed vodka. In 1989, the name "ouzo" became Greek, it can only be used by manufacturers located in the country.

How to drink ouzo vodka

1. In its purest form. In Greece, this method is called "Sketo". The optimum serving temperature for ouzo is 18-23°C. Anise vodka is poured into glasses with a volume of 50-100 ml and drunk in small sips, capturing the shades of taste. The drink stimulates the appetite, so it is an excellent aperitif.

It is customary for the Greeks to eat ouzo with seafood and light salads, but it also goes well with meat dishes, cheeses, fruits (grapes, citrus fruits, apples), olives, a sweet dessert and strong brewed coffee.

2. Diluted with water. The traditional Greek way during a feast. To reduce the strength, ouzo is diluted with cold water. In most cases, a 1:1 ratio is used. After adding water, the drink quickly becomes cloudy and turns white. Diluted ouzo is milder in taste and easier to drink.

It is not customary to mix ouzo with other drinks, such as juices or spirits.

3. With ice. To kill the pronounced taste of anise, a few ice cubes are added to a glass of ouzo. An alternative option is to pour a well-chilled drink. Warming in the mouth, anise vodka changes flavors.

Ouzo cocktails

In Greece, making cocktails with aniseed vodka is considered sacrilegious, but in Europe, bartenders have created some good recipes.

1. "Iliad"

• Amaretto liqueur - 60 ml;
• ouzo - 120 ml;
• strawberries - 3 berries;
• ice - 100 grams.

Preparation: fill the glass with ice, chop the strawberries in a blender. Pour Amaretto and ouzo into a glass, add strawberry pulp, mix well.

2. "Buzo"

• bourbon (American corn whiskey) - 60 ml;
• ouzo - 30 ml;
• red dry wine - 15 ml.

Preparation: cool all the ingredients well and pour into a tall glass, the order does not matter.

3. "Greek tiger"

• ouzo - 30 ml;
• orange juice - 120 ml.

Preparation: add ouzo and orange juice to a glass with ice, mix well. Some cocktail recipes replace orange juice with lemon juice.

ouzo recipe

An analogue of anise vodka can be created at home. The resulting drink has nothing to do with the traditional Greek ouzo, but tastes somewhat like it.

• vodka (alcohol diluted to 45 degrees) - 1 liter;
• water - 2 liters;
• anise - 100 grams;
• star anise - 20 grams;
• cloves - 2 buds;
• cardamom - 5 grams.

Technology:

1. Add anise, cloves, star anise and cardamom to a jar of alcohol. Close the lid tightly and place for 14 days in a dark place at room temperature.

2. Strain the alcohol through cheesecloth, dilute it with water and pour into a distillation cube.

3. Put spices in a steamer or hang on gauze in a distillation cube.

4. Overtake in the traditional way.

5. Before use, ready-made homemade ouzo should be kept for 2-3 days in a dark place.