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Mitilini Ouzo

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Ouzo is traditionally mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass.Ouzo is traditionally served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives and feta cheese. Ouzo can be described to have a similar taste to absinthe which is liquorice-like, but smoother.
Ouzo loves the sun, tasteful “meze” and good company. Small bites, sharp (spicy) and appetizer flavors. “Meze” is a selection of small dishes served to accompany alcoholic drinks like ouzo as a course or as appetizers. The key element of Ouzo-meze is variety. The contrast and the richness of flavors are necessary to have the best ouzo- experience.An “Ouzo-meze” may consist of seafood dishes such as grilled octopus, satled fishes such as sardines, lakerda or kolios. All may be included, along with fresh salads, fava beans, grilled cheeses, called saganaki and olives. Do not forget to try steamed shellfish and sea urchin.How to serve your Ouzo MITILiNIServe Ouzo MITILiNI with cold water (50-50) in a small glass and add ice cubes!Enjoy! Ouzo has its roots in tsipouro, which is said to have been the pet project of a group of 14th century monks living in a monastery on Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo
Ouzo is traditionally mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass.Ouzo is traditionally served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives and feta cheese. Ouzo can be described to have a similar taste to absinthe which is liquorice-like, but smoother.
Ouzo loves the sun, tasteful “meze” and good company. Small bites, sharp (spicy) and appetizer flavors. “Meze” is a selection of small dishes served to accompany alcoholic drinks like ouzo as a course or as appetizers. The key element of Ouzo-meze is variety. The contrast and the richness of flavors are necessary to have the best ouzo- experience.An “Ouzo-meze” may consist of seafood dishes such as grilled octopus, satled fishes such as sardines, lakerda or kolios. All may be included, along with fresh salads, fava beans, grilled cheeses, called saganaki and olives. Do not forget to try steamed shellfish and sea urchin.How to serve your Ouzo MITILiNIServe Ouzo MITILiNI with cold water (50-50) in a small glass and add ice cubes!Enjoy! Ouzo has its roots in tsipouro, which is said to have been the pet project of a group of 14th century monks living in a monastery on Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo

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