Postup: Všechny ingredience přidejte do šejkru s ledem a důkladně protřepejte, dokud dobře nevychladnou. Přeceďte do vychlazené koktejlové sklenice a ozdobte. Přestože citrónový plátek je oblíbenou volbou pro zdobení, i loupaná okurka výborně doplňuje chutě tohoto drinku, vyzkoušejte. Ouzo Lemonade

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( March 2022) ( Learn how and when to remove this template message) burning kasani (still) up to a few years ago when demand made it impossible to keep up without using some modern methods. His shop The quality and aromas of ouzo are determined primarily by the size, type and material of the still, the quality of the alcohol and the combination of aromatics. Every ouzo distiller has its secret formula, which is often a closely guarded family secret. And there even differences in terms of distillation fractions, extraction before distillation and the distillation rate.The Chapel of Profitis Ilias, located at the highest point of the settlrement, with an amazing view Similarly, the anise in ouzo may offer antispasmodic benefits by alleviating cramps, convulsions, and diarrhoea. Of course, like any strong alcohol, any benefits will only be gained in moderation. The side effects of drinking too much will easily outweigh them! Gluten, Carbs, & Calories In Ouzo When consumed neat, ouzo can be somewhat strong and overpowering. Yet, it is almost always diluted with a bit of water.

Pour the ouzo and lemon juice into a shaker and add the mint leaves. Muddle to release the oils and transfer the ingredients to a chilled glass. Add the honey and stir until dissolved and then top up with water. You can use soda water if you prefer something fizzy. Garnish with a lemon slice. Během návštěvy Tesálie v roce 1896 zesnulý profesor Alexander Philadelpheus poskytl cenné informace o původu slova „ouzo“, které nahradilo slovo „tsipouro“. Podle profesora se z tsipouro postupně stalo ouzo po následující události: Thesálie v průběhu 19. století vyvážela jemné kukly do Marseille, a aby se produkt rozlišil, odchozí přepravky byly označeny nápisem „uso Marsiglia“ – italský výraz „k použití v Marseille“. Jednoho dne lékař Anastas (Anastasios) Bey náhodou navštívil město Tyrnavos a byl požádán, aby ochutnal místní tsipouro. Po ochutnání nápoje lékař okamžitě zvolal: “Toto je uso Marsiglia, moji přátelé”– odvolávajíc se na jeho vysokou kvalitu. Termín se následně šířil ústním podáním, až se tsipouro postupně stalo známým jako ouzo.

Ouzo’s closest relatives are Turkish raki and Middle Eastern arak. These anise-flavoured drinks follow a similar process but often use pomace as the alcoholic base. Bear in mind that Balkan raki is often somewhat different and continues to use the historical name as outlined in our history section above. the healthiest. The hard work of Mr Kabarnos has paid off and you can not only find Ouzo Giannatsi in most of the cafeneons and restaurants of Lesvos but even some of the best mezedopoulions and ouzeries of Athens now carry his brand. For more on Ouzo Giannatsi and 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. 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. In 1856, Nikolaos Katsaros, a man from a village called Tirnavos in Thessaly, decided to further distil a batch of tsipouro, and add some aromatic herbs to improve the taste. Hence, the first Ouzo was born! At first, people used the word “ Ouzo” to indicate an anise-flavored distilled drink of exceptional quality, “good enough to be exported”.