Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone...

The ouzo effect (/ˈuːzoʊ/ OO-zoh), also known as the louche effect (/luːʃ/ LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky...

Ouzo Plomari (Greek: Ούζο Πλωμάρι) is the name of a historic Greek ouzo company on the island of Lesvos, Greece. It was founded in 1894 by Isidoros Arvanitis...

Anise-flavoured tsipouro and ouzo have almost identical taste, but vary enormously in their method of production. The alcohol used to produce ouzo is 96% ABV rectified...

or bright red ("red sambuca"). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water. Sambuca is flavoured...

It is comparable to several other anise-flavored liqueurs such as pastis, ouzo, sambuca, arak and aguardiente. The alcoholic content of raki must be at...

itself. Meze are often served with spirits such as arak, rakia, raki, oghi, ouzo, or grappa at meyhane and ouzeri or at regular restaurants. The word meze...

anise-flavored liqueurs to become opaque when diluted with water; this is called the ouzo effect. Anethole is an aromatic, unsaturated ether related to lignols. It...

alcohol Crystallization and colour changing when mixed with other liquids (ouzo effect) Varieties include: Absinthe, a drink popular throughout Europe Aguardiente...

ferry either collided with, or had a near-miss, with the 25-foot (8 m) yacht Ouzo off the Isle of Wight on 20 August, leading to the deaths from drowning of...