From family gatherings to friendships, this is what keeps us connected. Discover the Ouzeri tradition.
An ouzeri (ουζερί in Greek) is a sort of tavern that serves ouzo (a strong aniseed-flavoured Greek spirit) alongside mezedes (small plates of finger food). When I told my Greek friends that we were going to Volos, they strongly suggested that I visit an ouzeri. You order an ouzo, and you will be given 2-3 small plates of appetisers to enjoy with your drink. Good value for money, especially if one is eager to experiment a bit with the tastes of the Aegean. I learnt from a friend in Athens that we have the sailors who harboured their ships in Volos to thank for this custom—after anchoring their ships, they went to the taverns at the seaside and started to drink. Most of them were quite heavy drinkers; therefore, the owners of the tavern’s gave them small plates of seafood to “drink up” the alcohol and avoid any conflicts with the drunken seafarers.
Ouzo is the national drink in Greece; it is uniquely Greek and closely linked to the culture and possibly the most sociable drink ever created. It must be consumed in company, preferably in “parea,” sharing it with a large group of friends.
Walking amongst the ouzeris in Volos, I realised that drinking ouzo is somewhat a way of life. People were savouring their food, chatting enthusiastically (and quite loudly), laughing, and smiling – truly having a good time and enjoying each other’s company. The old Greek saying “ouzo makes the spirit” is undeniably true. The Greek kefi (joy of life, spirit, passion for life) was present. I was surprised, as I don’t particularly like the taste of aniseed, but watching the crystal-clear spirit slowly turning into a cloudy, white long drink while mixing with the ice encouraged me to try it. In the hot summer evening, while listening to the rhythm of the sea, it tasted different from what I expected: it was refreshing and delicious. I could understand that sharing this distinctive taste can make people closer to one another and open up more easily—it lifts their spirit but without getting them drunk. Though this risk is easily alleviated, as Ouzo is always accompanied by tasty appetisers. From the menu, you need to order an “ouzo with meze,” and for about 3-4 euros, you will have a small bottle of spirit (50 ml) and 3 different types of finger food on a small plate. We got fried fish with lemon, creamy tuna salad and calamari. The mezedes always varies depending on what is fresh and readily made in the kitchen. Ouzo complements seafood and fried food especially well. On the other hand, this type of food absorbs the alcohol, especially if we drink and eat mindfully, enjoying every bite.
Just like our Hungarian spirit, “palinka,” ouzo is considered to have various health benefits. It can be used to alleviate toothache, an upset stomach, or a sore throat; therefore, Greek people often call it “farmako” which means medicine.
Ouzo’s recipe is simple but exquisite. What distinguishes ouzo from other aniseed-flavored spirits is that its aromatic substances are obtained naturally by distillation of a solution that contains the seeds, alcohol and water, whereas in other drinks the aniseed is not distilled, only added to the alcohol as a solution. The other Greek spirit, tsipouro, is lower in alcohol content and does not always contain the aniseed flavour, but both drinks are associated with the sea, sun and the joy of life: the Greek summer.
Ouzo distillation started in the 19th century, after Greece regained its independence and its taste conquered the whole country. Today, ouzo is produced all over Greece and Cyprus, with more than 300 producers. Each location prides itself on being the best, but the most popular are from the islands of Mytilini and Tyrnavos in Thessaly. The EU protects this spirit by officially declaring it as an alcoholic beverage exclusively produced in Greece and Cyprus. In the early 2000s, the five largest ouzo producing regions gained a Protected Geographical Indication title. This protection helped the exportation of ouzo to increase worldwide.
Ouzo can be enjoyed as a spirit or mixed with water. In order to taste its vibrant aroma, its temperature must not be high; this is why ice is added to the glass before the aperitif is poured in. Some people prefer it with cold water, saying that the ice actually takes away from the richness of the taste. I tried it both ways, but unfortunately, I can’t taste the difference. Maybe I need more practice. I do, however, know that ideally, a tall or cylindrical glass should be used to let the water mix with the spirit properly. Ouzo is often used in cocktails in Greece, as it creates a refreshing taste.
