Search result : 23 recipes with (ouzo anise liqueur)

10 rates

Mix the ingredients in a shot glass and serve with a pint of beer on the side.

4 rates

Pour sambuca and ouzo over four ice cubes in an old-fashioned glass. Stir if desired, and serve.

7 rates

Just pour off the amount into a shot glass. Shoot and enjoy.

4 rates

Pour ouzo over three ice cubes in a highball glass, and fill with fresh grapefruit juice. Stir well, and serve.

1 rates

Pour into shot glass, no particular order. Add small dash of hot sauce.

1 rates

Mix and serve straight up in a shot glass.

1 rates

Pour ingredients into a double-shot glass and drink quickly.

21 rates

Mix the black coffee with the ouzo (until you can't feel the ouzo taste anymore) and put a little blob of whipped cream .

1 rates

Pour the beer, tequila, dark rum and ouzo into a highball glass. Top with mountain dew, to taste, and serve.

0 rates

Serve in a cocktail glass, and garnish with a green olive.

0 rates

Build in a highball glass and fill with orange juice.

0 rates

Mix the Blue Curacao, Whisky, Rum, Brandy, Ouzo, Lemon and Lime juices in a blender. Pulse mixture for 2-3 seconds. Add .

2 rates

Pour in the bourbon, then pour in the ouzo and serve.

2 rates

Pour into a mixing cup with 2 or 3 ice cubes, and chill to make a shooter. Strain into a shot glass or test tube.

0 rates

Shake brandy and lemon juice and pour into a collins glass. Fill with ginger ale and float ouzo.

0 rates

Layer all ingredients and light on fire to warm. Blow out flame and drink in one gulp.

0 rates

Pour ouzo and drambuie into an old-fashioned glass with ice. Fill with pepsi cola, and serve.

0 rates

Combine ingredients together in an old-fashioned glass. Stir, ignite, and serve.

1 rates

Pour ingredients into a mixing glass half filled with ice. Stir, strain into a chilled old-fashioned glass over ice cube.

0 rates

Mix together and serve. Do not chill or add ice.

1 rates

Chill ouzo beforehand. Pour into a shot glass, add a splash of tabasco sauce, and serve.

1 rates

In shot glass, drop in one small ice cube. Pour in Ouzo and then Rumple Minze.

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The “Bold Greek”- An Ouzo and Coffee Cocktail

A very different cocktail using ouzo and coffee.

Make this Barbaresso ouzo cocktail for your next drinks soiree. It’s bold, strong and different.

Anyone who visits the blog on a regular basis, knows what an appreciation I have for all things aniseed.

So you can imagine my joy and delight when the people at Barbaresso Ouzo contacted me to develop a series of recipes. These will feature on the blog over the next few weeks.

For those not in the know, Barbaresso Ouzo is Australia’s number one ouzo. It uses the smoothest aniseed oil to make this spirit the best in its class. It’s like having a little bit of Greece right here in Australia!

There are many ways to enjoy ouzo. Custom dictates that it’s best served straight up. Or perhaps with a little ice and water. Nice and simple.

Today though, I’m going to take it up a notch. I’m going to be using Barbaresso Ouzo in a bold cocktail. It uses brewed coffee, a sweet fennel syrup, a little of your favourite coffee flavoured liqueur and a touch of citrus to bring it all together.

My inspiration for creating this cocktail came from Greece of course! I thought of frappe (the Greek version of iced coffee) and summer. If you’ve ever visited Greece you’d know the two are synonymous.

Imagine cooling off in the evening with one of these beauties! It’s a little bit “dramatic” and definitely different. That’s why you should make it! And I’m calling it “The Bold Greek”. Not to be confused with this bald Greek…ahem!

Espresso Martini? That’s so last year!

Scroll down to see the recipe.

ice cubes
30 ml fennel syrup (recipe follows)
60 ml ouzo
30 ml of your favourite coffee flavoured liqueur
brewed coffee, chilled
orange slice for garnish

Fill a stemless wine glass with ice.
Add the fennel syrup, ouzo and coffee flavoured liqueur and stir.
Top with chilled brewed coffee and garnish with an orange slice.

Lightly grind the fennel seeds using a mortar and pestle. Grind them just enough to release the oils. Do not turn the seeds into a fine powder.
Combine lightly ground seeds, sugar, and water in a saucepan over a medium-high heat. Allow the mixture to come to a boil. Cook for 5 minutes until it slightly thickens.
Remove mixture from heat, and allow it to infuse for 1 hour
Strain the syrup, and let it cool before using in a cocktail.

Souvlaki For The Soul would like to acknowledge its partnership with Barbaresso Ouzo for this sponsored post. The recipe above was created, developed and photographed by Souvlaki For The Soul using Barbaresso Ouzo.

Honeycomb Cannelloni Recipe

A very visual dish with a Mediterranean feel

Melon Dip Cocktail

Ingredients (6)

5 cups cantaloupe, medium dice (about 1 medium cantaloupe)
5 ounces ouzo
3 ounces freshly squeezed lemon juice
3 ounces Rich Simple Syrup
Ice
12 fresh mint leaves, for garnish

Calories 146
Fat 0.31g
Saturated fat 0.08g
Trans fat
Carbs 23.38g
Fiber 1.37g
Sugar 22.33g
Protein 1.29g
Cholesterol
Sodium 32.2mg
Nutritional Analysis per serving (6 servings)Powered by

Ouzo has few fans because the liqueur can be overpowering. But it’s a whole different animal in this drink, where it melds with the cantaloupe for an unusual, understated flavor.

What to buy: Ouzo is a clear, slightly sweet, anise-flavored liqueur from Greece, available at Greek markets and some liquor stores. Look for a good-quality ouzo, because it will make or break this cocktail. If you really dislike ouzo, you can make this with your favorite gin, vodka, or white rum.

Game plan: You can make this cocktail up to 2 days in advance. Refrigerate it in an airtight container and stir before serving to make sure everything’s incorporated.

This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

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Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Go Greek with Ouzo!

What is ouzo

Ouzo is Greece's national drink and is only made in Greece. This liquor has its base with grapes and is then mixed with herbs and spices, especially anise (which tastes like licorice). Ouzo is typically served as an apertif with Greek appetizers (mezedes) like octopus, fried cheese, or a variety of meatballs, among many other dishes.

How to serve

The most classic way to serve ouzo is mixed with water, which will make it turn a milky white. You can then sip it and enjoy it with some mezedes. Or you can mix ouzo in cocktails (recipes below). Some good flavors to mix ouzo with are citrus juices, cranberry juice, banana, and mint. Try some experimentation, just remember that ouzo has a very strong licorice flavor, so pair flavors accordingly.

Choosing Ouzo

The selection of ouzo at your local grocery store may not be large so there may not be many options. However if there are a few different ouzo brands to choose from, then you should check the bottle for place of origin. Because Greece is the only producer of ouzo, what you are looking for is the specific area, (town, island) where it comes from. Most Greeks say that the island of Lesvos is the best place for ouzo. So if you can find an ouzo brand produced on the island that should be your choice. Otherwise, your price point is a good way to determine what is best for you. If you want to find your favorite, go to a Greek restaurant and sample a few brands to determine your favorite.

Ouzo Cherry Twister

Makes 1 cocktail
- 1 ounce ouzo
- 1 ounce vodka
- 2 ounces cherry juice
- 2 maraschino cherries for garnish
Directions
1. Shake ouzo with vodka and cherry juice over ice.
2. Strain into a rocks glass; garnish with cherries.
Ouzo Sunrise

Makes 1 cocktail
- 1 1/2 ounces vodka
- 1/4 ounce ouzo
- 1 ounce orange juice
- dash sugar
- 3/4 ounces seltzer water
- orange slice for garnish
Directions
1. Shake vodka with ouzo, orange juice, sugar, and ice until sugar is dissolved.
2. Strain mixture into tall glass and top with seltzer water then garnish with orange slice.
Tropical Dream

Makes 1 cocktail

Ingredients
- 1/2 ounce banana flavored rum
- 1/2 ounce coconut rum
- 1/2 ounce ouzo
- 1/3 ounce blue curacao
- 2 cherries for garnish
Directions
1. Shake both rums, ouzo, and ice.
2. Strain mixture into a cocktail glass then top with blue curacao and garnish with cherries.
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The “Bold Greek”- An Ouzo and Coffee Cocktail

A very different cocktail using ouzo and coffee.

Make this Barbaresso ouzo cocktail for your next drinks soiree. It’s bold, strong and different.

Anyone who visits the blog on a regular basis, knows what an appreciation I have for all things aniseed.

So you can imagine my joy and delight when the people at Barbaresso Ouzo contacted me to develop a series of recipes. These will feature on the blog over the next few weeks.

For those not in the know, Barbaresso Ouzo is Australia’s number one ouzo. It uses the smoothest aniseed oil to make this spirit the best in its class. It’s like having a little bit of Greece right here in Australia!

There are many ways to enjoy ouzo. Custom dictates that it’s best served straight up. Or perhaps with a little ice and water. Nice and simple.

Today though, I’m going to take it up a notch. I’m going to be using Barbaresso Ouzo in a bold cocktail. It uses brewed coffee, a sweet fennel syrup, a little of your favourite coffee flavoured liqueur and a touch of citrus to bring it all together.

My inspiration for creating this cocktail came from Greece of course! I thought of frappe (the Greek version of iced coffee) and summer. If you’ve ever visited Greece you’d know the two are synonymous.

Imagine cooling off in the evening with one of these beauties! It’s a little bit “dramatic” and definitely different. That’s why you should make it! And I’m calling it “The Bold Greek”. Not to be confused with this bald Greek…ahem!

Espresso Martini? That’s so last year!

Scroll down to see the recipe.
- ice cubes
- 30 ml fennel syrup (recipe follows)
- 60 ml ouzo
- 30 ml of your favourite coffee flavoured liqueur
- brewed coffee, chilled
- orange slice for garnish
1. Fill a stemless wine glass with ice.
2. Add the fennel syrup, ouzo and coffee flavoured liqueur and stir.
3. Top with chilled brewed coffee and garnish with an orange slice.
1. Lightly grind the fennel seeds using a mortar and pestle. Grind them just enough to release the oils. Do not turn the seeds into a fine powder.
2. Combine lightly ground seeds, sugar, and water in a saucepan over a medium-high heat. Allow the mixture to come to a boil. Cook for 5 minutes until it slightly thickens.
3. Remove mixture from heat, and allow it to infuse for 1 hour
4. Strain the syrup, and let it cool before using in a cocktail.
Souvlaki For The Soul would like to acknowledge its partnership with Barbaresso Ouzo for this sponsored post. The recipe above was created, developed and photographed by Souvlaki For The Soul using Barbaresso Ouzo.

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Ouzo also nick-named to farmako, is an anise-flavored aperitif that is widely consumed in Greece and Cyprus and a symbol of Greek culture. Ouzo is used in the Zorbatini cocktail.

Ingredients List

Did you know?

This drink is an anise-flavoured martini.

Find out how to make me!

Ingredients List

37 1/2 ml Dark Rum

37 1/2 ml Frangelico

Did you know?

The name of this cocktail is an acronym for the ingredients in the drink.

Find out how to make me!

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Ouzo Dream

Cocktail recipe
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5 Ingredients
- 1oz Coconut Rum 1oz Coconut Rum 2.8cl Coconut Rum 28ml Coconut Rum 1oz Coconut Rum 1oz Coconut Rum
- 1oz Banana Liqueur 1oz Banana Liqueur 2.8cl Banana Liqueur 28ml Banana Liqueur 1oz Banana Liqueur 1oz Banana Liqueur
- 1oz Ouzo 1oz Ouzo 2.8cl Ouzo 28ml Ouzo 1oz Ouzo 1oz Ouzo
- Top up 7up Top up 7up Top up 7up Top up 7up Top up 7up Top up 7up
- 1 dash Blue Curacao 1 dash Blue Curacao 1 dash Blue Curacao 1 dash Blue Curacao 1 dash Blue Curacao 1 dash Blue Curacao
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In this video I will show you how to make a simple 2 Ouzo cocktails. Instructables guide-http://www.instructables.com/id/2-Ouzo-drinks/">2 Ouzo Cocktails https://www.youtube.com/embed/pqWyJeWcIqI

We had a few drinks from the roof of Attalos Hotel, with a good view of the Parthenon. Ouzo, the supposed national drink of Greece, was disgusting, but I'm glad . ">Kentucky Boy Drinks Ouzo, Views the Parthenon and Fulfills a Dream - Athens, Greece https://www.youtube.com/embed/CqPn2JML63A

A proper Ouzo as mixed by this world renowned drinker. The drinking occurs at a pleasant bar not too far from our spectacular hotel in the Imerovigli area of . ">A Proper Ouzo
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- 1oz Coconut Rum Coconut Rum ( )
- 1oz Banana Liqueur Banana Liqueur ( )
- 1oz Ouzo Ouzo ( )
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- 1 dash Blue Curacao Blue Curacao ( )
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- 1oz Coconut Rum Coconut Rum
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- Copyright © 2017 Make me a cocktail. All Rights Reserved.
- Enter your email address and we'll send you a free Ebook of cocktail recipes.
  
  As well as receiving weekly updates packed with our latest drink and cocktail related content.
  
  And . done! Awesome.
  
  Your 'Top 50 Cocktails' book is whizzing through the old t'internet as we speak, and should be with you soon.
  
  THE GREEK VEGAN
  
  Navigation
  
  5 Fantastic Greek Cocktails
  
  Tears of Chios Mastiha Cocktail, Adapted from GB Rooftop Garden in Athens, Greece and Jules Catering by Jacqueline Anderson
  
  Summer is just the time to kick back and sip cool cocktails with friends. In that spirit, we’ve gathered together five of our favorite Greek cocktail recipes to share with you!
  
  Tears of Chios Mastiha Cocktail
  
  This lovely brings the taste of mastiha, a gum like resin from Chios – my dad’s side of the family is from Chios so this one is a family favorite!
  - 2 ounces Skinos Mastiha Liqueur
  - 2 ounces vodka
  - 1 ounce fresh-squeezed lime juice
  - 1 ounce agave
  - 4 red grapes, plus extra for garnish
  - 4 fresh mint leaves, plus extra for garnish
  Muddle grapes and mint leaves in a cocktail shaker. Add the remaining ingredients with ice and shake vigorously. Strain and serve over ice and garnish with grapes and mint leaves.
  
  For you mojito lovers, this is muddling magnificence my friends – that’s all I can say. Actually, I can say more, much much more about the amazingness here but I’ll let you just taste it instead!
  - 4 mint sprigs
  - 2 teaspoons brown sugar
  - 1/2 ounce fresh lime juice
  - 1 1/2 ounces Metaxa brandy
  - 1/2 ounce fresh lemon juice
  - ice
  - 1 ounce chilled club soda
  In a cocktail shaker, muddle the mint with the brown sugar and lime juice. Add the Metaxa, lemon juice and ice. Shake well and strain into an ice-filled highball glass. Top with the club soda.
  
  from Estia Restaurant , Philadelphia
  
  Try a Santorini Sunrise and you’ll know a real taste of heaven. An especially pretty drink, I’ve enjoyed this cocktail at Molyvos in NYC a number of times and it never disappoints. Found the recipe in Saver Magazine a couple of years ago and it’s become a party staple around here!
  - 2 slices pink grapefruit, quartered (8 total pieces)
  - 4 mint leaves, plus more for garnish
  - 2 tsp. honey (Greek honey, if available or substitute agave nectar)
  - 2 oz. ouzo
  - 3 oz. freshly squeezed pink grapefruit juice
  - 1 oz. Campari
  I first found this beautiful brandy based drink back a few years ago in an old issue of Imbibe Magazine. The original recipe includes one egg white and though it has been suggested to me that aquafaba might be the perfect substitute here, I simply omit the egg white with wonderful, albeit less fizzy, results.
  - 2 oz. Metaxa 7-Star brandy
  - 1 oz. fresh blood orange juice
  - 3/4 oz. cinnamon bark syrup (recipe below)
  - club soda
  Dry shake (meaning, shake without ice) the Metaxa with the blood orange juice for 20 seconds. Then add ice and the cinnamon bark syrup to the shaker and shake vigorously for 20 seconds. Strain into a glass and top with club soda. Add the twist by squeezing the peel side down atop the drink and rubbing around the rim. Lay the cinnamon stick across the top of the glass.
  
  1 cup sugar in the raw
  
  3 cinnamon sticks
  
  Mix water, sugar and cinnamon sticks in a small saucepan and heat on high until sugar dissolves, then simmer for 5 minutes. Discard cinnamon sticks, cool and bottle. Refrigerate for up to two weeks.
  
  Original recipe by Jonathan Pogash, New York City
  
  Ok, this may not sound very inspired but it IS fun and pretty traditional really. Couldn’t be simpler and, yes, it’s sweet but not in an overly so way. The licorice of the ouzo just goes so well with whatever the crazy-chemical flavors in Coke. You must serve this over ice though and I do suggest letting it sit for a bit to just every so slightly water down the drink. Worth going out and buying a can of Coke for!
  
  Combine and serve over ice in tumbler.
  
  One Response to 5 Fantastic Greek Cocktails
  
  I came across your website as I was looking for an authentic recipe for Gigantes. After looking most of the recipes I love that they are with simple ingredients and they sound truly Greek. I was looking at the Greek Mojito and when I had visited Virginia Beach a few years ago, I was served Greek Mojito, but it was ouzo with seltzer instead of brandy and lime–brought me back to my summers in Chios on the beach! Delicious
  
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  Ouzo Lemonade
  - 5 mins
  - Prep: 5 mins,
  - Cook: 0 mins
  - Yield: 1 drink (1 serving)
  I am constantly writing about Greek food. With that means is that I am constantly researching and studying the cuisine.
  
  Upon this I see two things. The first, is Greeks staying true to recipes and maybe adding a item or two to make it their own. The second, has to do with the Greeks that are either descendants (like me) or not living in Greece anymore. These type of Greek are not only passionate about keeping to tradition, but also in spreading the culture.
  
  It’s true. When I talk to say Greek Americans, they talk with more passion about food than if you are Greece. That’s not to say you can’t find passionate people in Greece, of course you can, but for some reason when you speak with people outside the country, the latch onto traditional since they are not there anymore.
  
  It is no secret Greeks are prideful. We are very proud to be Greek. We do not necessarily think we are better, no not at all. We don’t really see it as a competition, but rather just being proud to be what you are.
  
  With all this in mind, we look at today’s recipe: Ouzo lemonade - ούζο λεμοναδα.
  
  In Greece, you would not find this drink being served. In Greece, ouzo is with iced water or straight - that’s it. However, in a quest to spread the culture, many Greek-Americans/Canadians/Australians, etc., are looking for a way to inject the culture of where they are living with Greek elements. Therefore, you are starting to see mixed drinks containing ouzo springing up ad Greek restaurants outside of Greece.
  
  This gives another avenue for people to experience something of Greek origin. It also makes it easier to drink.
  
  What do I mean by that?
  
  Well, ouzo is made with anise and thus carries a strong ‘black licorice’ taste. There really is no way around it. If you’re not a black licorice fan, the chances of you liking this straight are slim to none.
  
  However, if you add more water, lemon juice, mint leaves, and honey - well you can begin to mask the taste and make someone who wouldn't enjoy this order a second. Now you’ve got people drinking ouzo, and that makes every Greek happy. And if you drink it, you soon will be too, as ouzo is 45% alcohol (90 proof) - more than whiskey, so please drink responsibly - It creeps up on you.
  
  I hope you enjoy this twist on a traditional staple in Greece. While you drink this, close your eyes and dream of the blue waters of Santorini.
  
  As they say in Greece, Yiamas” (γεια μας- to your health/cheers).