Varieties of our national alcohol - vodka - are found not only in Russia. For example, drinks resembling vodka in their characteristics are also found in Greece and Turkey. We are talking about the national drinks of these countries - ouzo and raki, which are, in fact, aniseed vodka.
These drinks have been known since time immemorial and are branded in both countries. What are ouzo and raki? This is a product with a strength of forty - fifty degrees, obtained by repeated sublimation of grape alcohol mixed with a whole bunch of various herbs. They can include many ingredients - from spinach and chamomile, to cinnamon and cloves, but the main and common component in both drinks is anise, which gives them a unique taste and aroma.
How to drink Greek and Turkish vodka? Of course, no one will forbid you to use them in any form, to your heart's content, but there are three traditional ways of drinking ouzo and raki.
1) Many connoisseurs of these drinks, in their opinion, are completely unambiguous: you should drink in its pure form and only. Given that the traditional dishes for ouzo and raki are small narrow glasses with a volume of fifty to one hundred grams, this method is almost no different from drinking our native Russian vodka.
2) Another opinion says that only ice added to these drinks can fully reveal all their taste and aroma.
3) For those who are not a fan of too strong drinks, we advise you to dilute ouzo and raki with ice water, this will give the taste of the drink more softness. However, if you decide to try just this way, you should warn you: do not be alarmed when, when adding water, a completely transparent drink suddenly becomes milky white. This effect is due to the fact that when the degree decreases, anise essential oils are released from alcohol and begin to condense.
What to eat ouzo and raki?
In the case of ouzo, salads and seafood are considered traditional Greek appetizers, but rice, bread, and fried vegetables are also great.
As for Turkish raki, there are more than two hundred dishes that this particular drink is eaten in Turkey. The obligatory set of snacks includes homemade cheese, various salads, melon, fried vegetables. In addition, crayfish goes well with any meat and fish dishes.
Our world is huge, and in almost every corner of the planet there are traditional, national alcoholic drinks. Both Greek vodka ouzo and Turkish raki are an excellent example of a drink that is not only "national, branded and traditional", but also of high quality.
Greek anise vodka, which has a wonderful name Ouzo, is surprisingly tasty, and in addition to this, it is also useful in moderation. No wonder the gods (according to the legends) used such vodka to become immortal. Ouzo anisette vodka is the main one during feasts in Greece. The Greeks proudly consider it a national treasure. Every tourist visiting Greece will certainly taste this amazing drink.
Uzo vodka is obtained by combining moonshine, obtained on the basis of grape pomace, and alcohol, which has a strength of forty degrees. This mixture is necessarily infused with chamomile, almonds, spinach, cloves, fennel and coriander. After a few months, this mixture must be distilled again. As a result of this technology, the drink acquires a soft aftertaste, in which notes of herbs and spices are clearly audible. In some ways, Ouzo vodka resembles sambuca, prepared in Italy.
Such vodka is produced according to various recipes. The only thing that should be followed, since it is required by Greek law, is that 20% (at least) of the alcohol base is wine spirit obtained from juice and pomace, and the presence of anise in vodka must be mandatory.
Historical reference. Drinks that have the same roots as this vodka appeared in Byzantine times. Even among the monks there were a sufficient number of those who used such vodka. It was the monks who came up with the idea of adding anise to the composition of vodka, which in Greek sounds “Ouzo”.
And only after the establishment of independence in Greece, the technological process of Ouzo vodka was fully formed. The production capacity of such vodka has spread to the islands of Lesbos, Kalamat, Tirnavos. Since 1989, only Greek manufacturers have the right to use the name "Uzo".
- In its purest form. This version of the use of vodka is common in Greece and even has its own name - "Sketo". Such vodka is served only with a temperature of 18-23 degrees. "Uzo" is drunk slowly, in small sips, which allows you to adequately appreciate the taste of the drink. Vodka raises the appetite, so it is recommended to use it as an aperitif. Greeks use light salads as well as their favorite seafood as an appetizer. But at the same time, this vodka goes well with cheese, fruits, as well as meat dishes, desserts and strong coffee.
- Diluting with water. This method of consumption is most often used in Greece during feasts. To reduce the strength of the drink, it is diluted with ordinary water in a ratio of 1: 1. Unfortunately, as a result of adding water, the drink becomes slightly cloudy and takes on a white color. Vodka "Uzo" is diluted only with water, it is no longer diluted with any juices and other alcoholic beverages.
- With ice. Since vodka has a persistent anise flavor, many drinkers add a few ice cubes to it to soften the anise flavor. The pre-cooling of vodka also softens this aroma. But it should be borne in mind that vodka instantly changes its taste in the mouth, as it immediately warms up.
Cocktails with Ouzo
In Greece, it is customary to drink Ouzo only in its pure form; in combination with other drinks in cocktails, this is considered almost blasphemy. But in European countries, bartenders create wonderful cocktails, which include such vodka. Many of these cocktails are considered delicious.
"Iliad"
Ingredients:
- 60 ml Amaretto liqueur;
- 120 ml of vodka "Uzo";
- 3 strawberries;
- 100 g ice cubes.
Preparation technology: the glass is filled with ice cubes, the strawberries are crushed using a blender. Amaretto is poured into a glass, strawberry gruel is poured, everything is mixed.
"Buzo"
Components:
- 60 ml bourbon
- 30 ml of vodka "Uzo";
- 15 ml of wine (dry red).
Preparation technology: all components are initially cooled, then poured into a tall glass. You can pour drinks in any order, since this does not affect the final result in any way.
"Greek Tiger"
Components:
- 30 ml of vodka "Uzo";
- 120 ml juice (orange).
Preparation process: put ice cubes in a glass, pour orange juice, vodka, mix everything well. If desired, orange juice can be replaced with lemon juice.
An alternative version of Ouzo anisette vodka is easy to prepare at home. Moreover, the drink is obtained quite close in taste to the real Greek vodka "Uzo".
Components:
- 1 liter of vodka (diluted alcohol is also used);
- 2 liters of water;
- 2 cloves;
- 5 g cardamom;
- 100 g anise;
- 20g star anise.
Cooking:
- Alcohol (vodka) is poured into the container, anise, star anise, cloves and cardamom are added. Everything is covered with a lid and taken to a dark room for two weeks, be sure to control the temperature in this room (should be room temperature).
- Infused alcohol is filtered, water is added and poured into a distillation cube.
- Spices are placed in a steamer. Sometimes the spices are tied in gauze and hung in an alembic.
- Everything is distilled.
- Ready vodka must be kept for about three days in a dark room before drinking.
In Greece, alcohol is not just an element of the feast. And it doesn't matter whether it's a casual lunch or a gala dinner, alcoholic drinks are always on the table.
Acquaintance with national alcohol becomes all the more interesting because there are several unique varieties of alcohol in the country. They are not produced anywhere else in the world. The most famous Greek spirits are ouzo, tsipouro and raki.
Ouzo
To create a product, a simple technology of distillation of ethyl alcohol is used. The moonshine obtained after distillation is insisted on anise with the addition of cloves, almonds, cinnamon, nutmeg, other herbs and spices.
The composition and combinations of additives differ depending on the region of the country. But the use of anise seeds remains unchanged for the preparation of the famous Greek alcoholic drink. Anise "nectar" has a soft and rich flavor range, as it is traditionally distilled twice.
Ouzo is recommended to be served as an aperitif chilled to a temperature of +20°C. It is better to savor it in small sips, enjoying how the notes of the seasonings used are slowly revealed. And if you are a little scared by the strength of alcohol - 50 degrees! - then ouzo can be diluted with cold water in a ratio of 1: 1.
A traditional Greek alcoholic drink is sold in any store at a price of 5-7 € per bottle (0.5 l). The undisputed market leader is Plomari Isidoros Arvanitis.
Tsipouro and crayfish
According to a technology similar to ouzo, two more national alcoholic drinks are produced in Greece - tsipouro and raki. For the preparation of the first of them, fermented grape pomace is used, the distillate of which is mixed with ethyl alcohol and, like ouzo, is infused with anise. For the manufacture of crayfish, not only grapes can be used, but also melon, quince, plum, apples. Anise is not used in such fruit and berry mixtures.
The fortress of raki ranges from 35 to 47 degrees. The method of consumption and serving are identical to serving ouzo - in small chilled glasses with a volume of 50 ml. Traditionally, tsipouro and raki are served with mezo (Greek: Μεζέ) or grilled seafood.
Popular spirits in Greece are sold everywhere and are relatively inexpensive, 3-4 € per bottle of 0.2 liters. Among the large number of brands, special attention should be paid to Tsipouro Tsilili or Tsipouro Tirnavou Katsaros.
Metaxa
Another Greek national alcoholic drink worthy of attention is Metaxa, with a strength of 40 degrees. Its production was established in 1888 by Spyros Metaxas. In fact, the idea behind the recipe of this Greek drink is to mix it with wine.
The method of creation is based on mixing distillates of three grape varieties. They are aged in oak barrels with small pores for at least three years. The secret of cognac lies in the combination of herbal extracts that are added to the barrels. The proportions of plants are kept in the strictest confidence, and Muscat wine gives softness to the Greek strong alcoholic drink. That is why the taste of Metaxa is unique, and the product occupies a large volume in the country's export policy.
Traditionally, alcohol is consumed neat (with ice) and is used as the main ingredient in many cocktails.
Since 1895, Metaxa has won many awards, first in Europe and later on the American continent. The Second World War made some adjustments to the question of whether to consider the drink cognac or brandy. French manufacturers have patented the name "cognac", which is forbidden to be used in the designation of other alcoholic products.
On the other hand, given the peculiarities of the manufacturing method, local entrepreneurs also abandoned the use of the word “brandy”. And they weren't wrong. Metaxa is known far beyond the region due to its unsurpassed taste and does not need to be specified. The cost of national alcohol varies from 13 to 30 € depending on the number of stars.
Masticha
Masticha is a spicy Greek liquor with the addition of mastic resin. The drink is unique in that the pistachio trees from which the resin is extracted grow only on the island of Chios. The tradition of making liquor is rooted in the deep past, when the resin was used for cooking.
The resin collection process is carried out by hand at the beginning of summer. The bark of the mastic is slightly incised and further production consists in waiting for the containers to be filled with resin. It is cleaned, mixed with alcohol and “simmered” in tanks over low heat. The result is a thick alcoholic drink with a strength of 30 degrees and a delicate aroma of coniferous forest.
Given the main ingredient, mastic, of course, also has medicinal properties. It is believed that it has a beneficial effect on the nervous system, helps the stomach, and is useful for colds.The liqueur is served chilled as an aperitif with main Greek dishes or at the end of a meal with almond desserts. The most famous regional brand at the moment is the Skinos distillery.
Those who are looking for what they drink in Greece from drinks more familiar to Europeans should definitely try it. At lunchtime, in cafes across the country, you can see tables filled with visitors with mugs of intoxicating drink. And although Greek beer is little known in the world, this category has its own unique examples. In addition to the Mythos brand, familiar to many beer lovers, it is worth trying such a national brand as Fix, one of the oldest in the country.
The products of other local breweries also deserve special praise: Nissos from the island of Tinos, Volcan from Santorini, Septem from the island of Euboea (Evia). Each manufacturer strives to make their products really tasty and original. The average cost of a bottle of Greek beer is no more than 1 €.
Wine
They are not as well known in the world market as strong national alcoholic drinks, but there are excellent examples among them. This is especially true for white wines made from grape varieties - Assyrtico (Santorini), Muscat Blanc a Petit Grains (Peloponnese), Robolla (Kefalonia), Savatiano (common in many areas), Malagousia (Macedonia). In total, there are about 10 regions in Greece that have become the birthplace of excellent white, red, and rosé wines.
The most famous Greek wine brands are Boutari, Malamatina, Kourtakis, Achaia Clauss, Papaioannou, Megapanos, Cavino. The cost of a bottle, depending on the category and manufacturer, is 7-20 € and more.
What to drink in Greece and what to bring to friends as a gift are purely individual questions. It is best to find an opportunity to taste the drink before buying and make sure of its quality.
You also need to remember how much alcohol you can take out of Greece. As such, there are no rules, so you need to be guided by the rules of the state in which you arrive. For example, one person can bring 5 liters with a strength of less than 70 degrees to Russia for personal use..
If you are traveling to the land of Hellas straight from another country and are already carrying other national alcoholic drinks in your luggage, do not forget how much alcohol you can bring into Greece. The import norm is 1 liter (more than 22%) or 2 liters (less than 22%).
Greek vodka with anise ouzo is made on the basis of grape distillate or a mixture of brandy with rectified (pure alcohol with a strength of 40-50%) and infused with anise and various other aromatic herbs. In the production of ouzo, almonds, star anise, cloves, fennel, cardamom, coriander and many other spices are often used, the use of which is determined by the region where the anise-infused vodka is prepared. Anise is an invariable component of this strong drink. By appearance Ouzo is no different from ordinary vodka - the drink is absolutely transparent. The whole process of making vodka with anise is similar to making homemade sambuca, but Greek vodka is not as sweet and does not contain elderberry. The drink has a very soft and balanced taste. Each ouzo manufacturer has its own recipe for making a drink. The national legislation of Greece prescribes compliance with the release of alcohol only two mandatory rules - in ouzo there must be at least 20% wine alcohol from juice or pomace and anise must be present.
According to legend, ouzo is the drink of immortality for the gods. In Greece, it is produced everywhere, not a single feast is unthinkable without anise vodka. Vodka with anise is a national treasure and pride of the Greeks.
The history of the drink
The predecessor drinks of ouzo, which are herbal tinctures in wine alcohol, originate from the time of the Byzantine Empire. In the 14th century, vodka tinctures were used even by Athos monks. According to legend, it was the monks who began to use anise in the recipe for the drink, called in Greece the word "ouzo". But the final recipe for ouzo was finalized already in the 19th century after Greece gained independence. The main center for the production of aniseed vodka was the Greek island of Lesvos and its settlements of Tirnavos and Kalamata. Since 1989, the name "ouzo" has become a registered trademark that can only be used for Greek-made products.
Methods of use
Tincture on anise and vodka can be used both in pure form and diluted. Pure ouzo is commonly called "Sketo". The drink is served in this case poured into glasses of 50-100 grams with a temperature of about 20 degrees Celsius. In Greece, it is customary to drink aniseed vodka in small sips so that you can make out all the shades in the taste of alcohol. Alcohol perfectly copes with the task of stimulating appetite, therefore it is recognized as an excellent aperitif. They eat ouzo with a similar serving of seafood classic for Greek cuisine, light Mediterranean salads, as well as meat, cheese, fruits, olives, sweets and strong coffee.
During mass feasts in Greece, it is customary to dilute the ouzo with water. This is done to reduce the strength of the drink and soften its taste. The tincture is diluted on anise in a ratio of 1: 1, after which it becomes cloudy and becomes white. In Greece, they never make cocktails based on ouzo and do not mix it with any other drinks.
Sometimes ice cubes are added to pure ouzo to soften the rich anise flavor. For this purpose, you can also cool the drink well. Changes in temperature actively affect changes in the taste of anise vodka.
Despite the categorical rejection in the homeland of the drink of its combination with other types of alcohol or juices, in Europe they often make cocktails based on aniseed vodka. The most popular cocktails are the Iliad, Buzo and Greek Tiger.
To prepare the Iliad, you need to take 120 milliliters of ouzo, 60 milliliters of Amaretto, 3 strawberries and crushed ice. A cocktail glass is filled halfway with ice and then topped with Amaretto and Ouzo. Strawberries need to be stewed in a blender and the resulting pulp added to a glass with a cocktail. All ingredients are actively mixed.
For lovers of strong alcoholic drinks, the Buzo cocktail is perfect. It randomly mixes 30 grams of ouzo, 60 grams of bourbon and 15 grams of dry red wine. The ingredients are cooled and served in a tall cocktail glass.
The drug "Alcobarrier"
The lightest and most feminine is the Greek Tiger cocktail, which is also prepared on the basis of anise vodka. Alternately pour 30 milliliters of ouzo and 120 milliliters of orange or lemon juice into a glass with ice. The cocktail is actively mixed and served with a citrus slice decoration around the edge of the glass.
Anise vodka recipe
Vodka on anise at home is quite simple to prepare. Of course, the resulting alcohol has nothing to do with traditional Greek ouzo. However, if you insist vodka on anise, then the taste of a homemade drink turns out to be quite identical to the original product.
Anise vodka recipe involves the use of the following ingredients:
- 1 liter of vodka;
- 2 liters of water;
- 100 grams of anise;
- 20 grams of star anise;
- 2 cloves;
- 5 grams of cardamom.
First, anise and all prepared spices are added in turn to a container where alcohol or vodka is previously poured. This mixture is tightly covered and placed for 2 weeks in a dark place with an air temperature of about 22 degrees. After this period, the alcohol is filtered through cheesecloth, diluted with clean water to a strength of 20-25% and poured into a container for distillation. All the spices collected after filtering are suspended in the same container in gauze. Vodka must be distilled and the finished product kept for about 3 days in the dark.
Before starting home-made ouzo analogue, you need to take care of where to buy anise for vodka, how to choose high-quality alcohol and determine the number of alcohol distillations, each of which makes the degree of vodka higher than the original one.
The benefits and harms of anise vodka
Anise tincture on vodka has a number of useful properties. It is often used as an effective medicine because it contains essential oils that improve digestive functions and have disinfecting properties. With regular problems with the stool, anise tincture is consumed before meals in a tablespoon.
Useful properties of anise tincture on vodka are also manifested in the treatment of tracheitis, bronchitis and cough of various etiologies. To do this, 5-10 drops of an alcoholic anise drink are added to the herbal collection, consisting of hawthorn, wild rose and St. John's wort, seasoned with honey and allowed to drink 2 times a day until all painful symptoms are eliminated. The medicine helps to expel sputum, soothes coughs and eliminates pathogens.
Anise-infused vodka helps women cope with poor health during the menstrual cycle. The drink eliminates spasms and pain in the back and abdomen. Anise tincture to combat premenstrual syndrome is taken 1 teaspoon 3 times a day.
Anise and vodka tincture helps eliminate bacteria in the mouth, which often cause bad breath and gum problems. To do this, 20 drops of tincture are diluted in a stack of water and rinse your mouth with this solution after each brushing your teeth. Such an elixir is able to eliminate bad breath and improve gums in just a few days.
With angina, you can also use anise vodka. In a glass of warm water, dilute 50 grams of tincture and gargle with the resulting solution every hour. Within 1 day, purulent plaque from the tonsils goes away, the throat stops hurting and inflammation is eliminated.
Sometimes even nursing mothers are prescribed anise tincture to improve lactation. Of course, in this case, its concentration should be minimal - 1-2 tablespoons per cup of tea with milk, which will not allow alcohol to harm the child, but will significantly improve the quality and quantity of milk produced.
There are also contraindications to the use of anise vodka, because, like any other alcohol, it can quickly cause alcohol addiction. In addition, the drink has a high allergenic property, so people who are prone to allergic reactions should refuse ouzo to avoid anaphylactic shock.
For quick and reliable getting rid of alcoholism, our readers advise the drug "Alcobarrier". It is a natural remedy that blocks the craving for alcohol, causing a persistent aversion to alcohol. In addition, Alcobarrier launches regenerative processes in organs that alcohol has begun to destroy. The tool has no contraindications, the effectiveness and safety of the drug has been proven by clinical studies at the Research Institute of Narcology.
An important contraindication to the use of anise is high excitability and a tendency to epileptic seizures, since it can aggravate the course of diseases. As a rubbing, anise cannot be used in its pure form, since it causes burns to the skin.
In addition, in the treatment of respiratory diseases, in no case should the dosage of alcohol in solution be exceeded, since in small quantities anise tincture is a medicine, and in large quantities it can become a real poison, aggravating the course of the disease.
Ouzo
Ouzo is all of Greece in one glass
Greek wisdom
Ouzo (ouzo) is a strong national drink of Greece, which is produced by triple distillation and the subsequent addition of anise and aromatic herbs. This is the most famous anise vodka in Greece! Thousands of tourists, arriving in this country, first rush to special taverns - uzeri to taste the legendary Greek vodka, which they have heard so much about, and only then go to admire the Acropolis.
The composition of ouzo is unique, since, in addition to anise, it includes cardamom, fennel, coriander, nutmeg, cloves, star anise, ginger root. The aforementioned fragrant components slightly soften the strength of the drink and give it interesting shades in the bouquet.
Ouzo production
Ouzo is obtained in the process of distillation of high-quality grape raw materials, all kinds of aromatic herbs and anise. The percentage of alcohol in the composition of Greek ouzo vodka, according to the law, cannot exceed 20-30 degrees, but in reality it turns out more - 35-50%. Initially, a mixture of herbs and seeds for ouzo is infused with the purest alcohol. Then, in special copper boilers (distillers), distillation takes place with the obligatory separation of the so-called tails and heads. The selected heart-shaped part of the future ouzo is distilled a second time under continuous control. The resulting alcohol has a rather high strength - 50%, so it is subsequently diluted so that the alcohol content in the drink becomes approximately 37-40%. The most famous ouzo producing regions are Kalamata, Lesvos and Tirnavos. In 1989, Greek vodka was finally officially registered, so the drink can only be made in this country.
Features of the use of ouzo
In Greece, ouzo in most cases is consumed in its pure form. This method is called "Sketo". In this scenario, ouzo can serve as an aperitif.
When it comes to noisy Greek feasts, the drink can be diluted with water. There is some sense in this. Usually guests want to sit longer and chat, and because of the strength of ouzo, this is quite problematic, since the degree after 150 grams makes itself felt. Wise and sociable Greeks thought of diluting vodka with water in a ratio of 1:1. Thus, they can discuss all the topics of interest to them and enjoy the magnificent ouzo.
In addition, the Greeks often drink ouzo with ice. A few ice cubes interrupt the too sugary taste of anise, and the strength of the drink becomes less. If you decide not to use ouzo in its pure form, then a variety of seafood, desserts, fruits, cheeses and meat dishes are ideal as an accompaniment to the drink. They drink Greek pride in small narrow glasses with a volume of 50-100 ml.
How did ouzo drink come about?
Unfortunately, it is not known exactly when the production of ouzo began. However, some historical facts indicate that already in the nineteenth century, factories for the production of the national drink were founded in several regions of Greece at once. Therefore, the 19th century is considered to be the official date for the appearance of ouzo in Greece.
As for the origin of the name, there are several versions. Some of them can be described as very original. For example, according to one of them, the word comes from the Greek phrase "u zo", which translates as "I do not live without ouzo". According to another version, the name of the drink is a variation of the phrase "uso di Massaglia", that is, "for consumption in Marseille", because at that time Greece and Marseille were trading partners. However, connoisseurs interpret the name of Greek vodka in their own way. In their opinion, this is a drink for leisurely people, for those who understand life ... Let's not argue. It is best to try this magical drink yourself and come up with your own name.
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