Ouzo Of Plomari Isidoros Arvanitis, 70 cl

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it must have been flavored by distillation or maceration with anise, and optionally other herbs and flavoring substances Although similar, sambuca is made by simply adding sugar and anise essential oils to grain alcohol. Furthermore, sambuca is traditionally served neat as a digestif rather than an appetiser or during a meal. Platanos across the bridge over the river and also along the sea. Efta Thalasses (7 Seas) is in front ofthe harbour/marina and Benjamin of Lesvou isby the sea and the big boat harbour on the first floor with a terrific view. Hermès is on the road to Segoundas river, a traditional Greek family restaurant which has been aroiund for almost half a century. Add to my holiday! Municipal Unit of Plomari Plomari, Akrasi, Ampeliko, Megalochori, Neochori, Paleochori, Trigona

Guests are then expected to serve themselves a small amount in a long glass, add ice cubes, and then top it up with water from a nearby jug. The quantity of water added is a matter of personal preference. Some people will dilute it just until it louches whereas others may water it down even more. The island of Lesvos is the heart of Greece’s ouzo production, but to feel its pulse you have to head to Plomari, on the south coast. Ouzo-making here can be traced from the 19th century, when merchant families from Asia Minor settled and began producing the anise-scented distillate in bronze or copper stills. Each added their own character in the form of secret blends of herbs and spices that gave different versions of the subtle liquorice taste. A legend was born and a country has been celebrating ever since. Postup: Nalijte ouzo a citrónovou šťávu do šejkru a přidejte lístky máty. Šejkrujte, aby se uvolnily oleje a ingredience přeneste do vychlazené sklenice. Přidejte med a míchejte, dokud se nerozpustí a poté dolijte vodou. Pokud dáváte přednost něčemu šumivému, můžete použít sodovou vodu. Ozdobte plátkem citrónu, přidat můžete, ale nemusíte malý stonek rozmarýnu.

The World of Ouzo” at the Ouzo Museum of Isidoros Arvanitis at Plomari. Built since 1894, you can learn about the history of ouzo, the national drink of Greece, and will have the chance to witness the ouzo production process. Most Ouzo brands that you will find on the Greek market have an alcohol content of 40-42% vol. Depending on the brand, the taste of Ouzo varies, with some being more intense, sharper or sweeter than others.

You’ll often see ouzo being accompanied by a classic Greek meze appetiser, but there are also occasions when you can drink it without food. The decision might well have to do with where in Greece the ouzo comes from. If it’s from Macedonia, it won’t contain sugar and so will be drier than ouzos from elsewhere, making the accompaniment of an appetiser more important. The ouzos of southern Greece, on the other hand, contain sugar, meaning they can easily be drunk without an appetiser. The origin of the name "ouzo" is disputed. A popular derivation is from the Italian "uso Marsiglia"— for use in Marseille—stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century. According to anecdote, this designation came to stand for "superior quality", which the spirit distilled as ouzo was thought to possess. [6] A bottle of Ouzo Plomari After the War for Greek Independence, in 1821, the production of these drinks continued in Greece. The most common distilled drinks, tsipouro and raki, were made after distilling the wine by-products.When choosing what to eat with your ouzo, you could say the flavours of the meze need to be conflicting – aggressive even: sour with salty, sweet with bitter, with ouzo always prevailing between them. However, grape-based ouzo won’t contain any gluten at all. The only issue is that few producers will openly state whether the alcohol base is made from grapes of grain. Some Ouzo brands contain sugar or other sweetening agent. However, you can also find Ouzo without added sweeteners. How do Greeks say Cheers?