Sake - alcoholic beverage, made in the Land of the Rising Sun for two millennia. According to their organoleptic qualities it has no analogues. Rice wine can have a bouquet in which notes of apple, grapes, fresh mushrooms, bananas, soy sauce... To be able to appreciate the taste of the drink and enjoy it, you need to know how to drink sake. This is also important in those cases when the ceremony takes place in conditions that require adherence to national Japanese traditions: drinking sake is a ritual that has many subtleties.

How to drink cheap and expensive sake varieties

The raw material for sake is rice, which is fermented with the moldy koji fungus. Rice is grinded before this to get rid of essential oils and make the taste of the drink more pleasant. The higher the degree of grinding, the more expensive the future wine is. For expensive sake varieties, the surface of rice grains is cleaned by 60–70%. Fermentation lasts from 18 to 40 days at a temperature of 15-20 degrees, sometimes at a lower temperature. The longer the drink ferments, the better it tastes afterwards. Then the drink is freed from the sediment - this part is used to make elite sake varieties. After the sediment is pressed, getting the base for cheap varieties of rice wine. It remains to be filtered, sterilized and used as directed.

The finished wine has a strength of 14 to 20 degrees, but more often not higher than 16 degrees.

It would not make much sense to dwell on the technology of making sake if it were not for the intricacies of its use. It can be seen from what has been described that as a result of production, various types of sake are obtained: some varieties can be attributed to elite alcohol, others do not have a rich bouquet and often have unpleasant notes.

• It is customary to drink expensive sake varieties chilled to 5-6 degrees. You can also cool them with ice cubes. It is especially pleasant to enjoy their taste on hot days. Also, these types of alcohol can be used to prepare refreshing cocktails. It is not recommended to drink high-quality sake in a warm state, since in this case the refined bouquet of the drink will be hardly distinguishable.
• In contrast, cheap sake varieties are served warm. This allows you to hide unpleasant notes: when heated, the ethers evaporate. The temperature depends on the type of drink and on the personal preference of the drinker.

The following degrees of heating sake are distinguished:

• hinatakan - 30 degrees;
• itohadakan - 35 degrees;
• nurukan - 40 degrees;
• zekan - 45 degrees;
• atsukan - 50 degrees;
• tobikirikan - 55 degrees.

Sake is heated in a special oven or in a water bath, filling it with special small-volume jugs with a neck tapering upward, which are called tokkuri. Rice wine is sometimes served in vessels that resemble small teapots (katakuchi).

Warm sake allows you to keep warm in cloudy and cool weather, the Japanese prefer to drink it in the cold season.

Otherwise, the rules for drinking sake do not depend on the quality and type of drink.

Basic rules for drinking sake

The Japanese strictly follow traditions, and the accuracy of the performance of rituals is of great importance to them. This also applies to the use of sake.

• Sake is served in the special jugs described above. They drink it from small glasses, the volume of which is only 2-3 sips. Most often they are made of porcelain or ceramics, less often they are made of wood or glass. Their shape can be different. Most often, cups without a handle, called ochoco (or choco), are served. They can be replaced by small, saucer-shaped cups (sakazuki) or box-shaped cups (masu). If you do not follow the Japanese tradition, and only care about how best to taste sake, then you can drink it from ordinary wine glasses.
• Most often the host fills the guests' cups, and one of the guests sitting next to him pours sake for him. Pouring alcohol to oneself is considered indecent in Japan. Let's say the option when all the participants in the feast pour sake to the person sitting next to him, moving in a circle. When pouring sake, hold the jug with two hands, or at least touch one hand with the other hand that holds the jug. If you pour the drink with one hand, others may think that you put yourself above them: according to Japanese traditions, only a person with a higher status than the one whose cup he is filling has the right to pour sake with one hand. The cup into which the sake is poured should be kept suspended. If your status is lower than the one who fills your cup, place the palm of your other hand under it.
• After the cups are filled, they are raised to eye level and said: "Kanpai!" Then you can touch the cups, but here, too, the status of the participants in the feast matters: the edge of the cup of the person whose status is lower should also be below the edge of the vessel of the high-ranking guest clinking glasses with him.
• Despite the fact that "kanpai" means "to the bottom" in translation, it is not customary to empty a cup in one gulp in Japan. You should take only one small sip or, if you really want to, a couple of sips. It is not surprising that thanks to this, the process of drinking sake stretches for a long time.

How to eat sake

• sashimi (thin slices of raw fish);
• seafood;
• pickled vegetables;
• fish caviar.

If your goal is to appreciate the taste of sake, rather than follow the tradition, you can eat rice wine with cheese or olives.

You can't drink sake with sake, but trying to include it in cocktails is not a bad idea. Moreover, there are a number of proven recipes.

Geisha cocktail with tomato juice

• sake - 40 ml;
• tomato juice - 90 ml;
• lemon juice- 1 ml;
• soy sauce - 1 ml;
• wasabi - on the tip of a knife;
• lime - 1 piece;
• celery stalk - 1 pc.

Cooking method:

• Combine wasabi with lemon juice and soy sauce.
• Dilute the resulting mixture tomato juice.
• Pour into a shaker container, add sake there, shake.
• Pour into a cocktail glass, garnish with a lime wedge and a celery stalk.

The cocktail is light, pleasantly refreshing and at the same time spicy taste... It is served chilled.

Zen cocktail

• sake - 60 ml;
• vodka - 60 ml;
• green tea - 30 ml;
• lemon juice - 20 ml;
• ice to taste.

Cooking method:

• Combine alcoholic and non-alcoholic drinks.
• Shake in an ice shaker.
• Pour into special sake cups or vodka glasses.

This drink will appeal to people who do not think the sake is strong enough to dilute it with soft drinks.

Cocktail "Sunny Sake"

• sake - 40 ml;
• apple juice - 50 ml;
• peach juice - 30 ml;
• lemon juice - 10 ml;
• cardamom - a pinch;
• crushed ice to taste.

Cooking method:

• Mix the ingredients in a shaker cup.
• Strain and pour into a cocktail glass.

A drink is served with a straw. It will appeal to those who do not like strong drinks, preferring fruit juices.

Sake is an alcoholic beverage made from rice. Refers to Japanese cuisine... In Japan, there is a strict ritual of drinking sake. A European does not have to perform it exactly, but it is worth adhering to some canons: using sake correctly, you can best appreciate its unique taste.

According to legend, the gods drank this alcohol to gain immortality. In Greece, it is made everywhere, it is an integral part of the feast. We are talking about ouzo vodka, which the Greeks consider their national treasure and offer to taste every tourist who has visited their country.

Ouzo vodka(Ouzo) is a mixture of distillate from grape pomace and pure ethyl (grain) alcohol with a strength of 40-50 degrees, infused with anise and other aromatic herbs: cloves, almonds, chamomile, spinach, coriander, fennel and others, which is distilled again after several months of aging. The drink has a mild balanced taste with pronounced notes of anise and herbs, reminiscent of Italian sambuca.

Each ouzo manufacturer has its own original recipe, technology and set of herbs. Greek law obliges to adhere to only two rules: at least 20% alcohol base should be wine alcohol (from cake or juice), anise is required in the composition.

Just like regular ouzo vodka is transparent

History reference. Drinks like ouzo (herbal tinctures of wine alcohol) date back to the Byzantine era. They were drunk throughout the Ottoman Empire. In the XIV century, these recipes were popular even among the monks who lived on Mount Athos. According to the legend, it was the monks who first began to add anise to the composition, which in Greece is called the word "ouzo".

Finally, the technology for the production of ouzo was formed in the XIX after Greece gained independence. The centers of the production of aniseed vodka were the island of Lesvos, the cities of Tirnavos and Kalamata. In 1989, the name "ouzo" became Greek, it can only be used by manufacturers located in the country.

How to drink ouzo vodka

1. In its pure form. In Greece this method is called "Sketo". The optimum serving temperature for ouzo is 18-23 ° C. Anise vodka is poured into 50-100 ml glasses and drunk in small sips, capturing the shades of taste. The drink stimulates the appetite, therefore it is an excellent aperitif.

It is customary among the Greeks to eat ouzo with seafood and light salads but it also goes well with meat dishes, cheeses, fruits (grapes, citrus fruits, apples), olives, sweet dessert and strong custard coffee.

Traditional ouzo snack

2. Diluted with water. Traditional walnut way during a feast. To reduce the strength, ouzo is diluted cold water... In most cases, a 1: 1 ratio is used. After adding water, the drink quickly becomes cloudy and turns white. Diluted ouzo tastes softer and is easier to drink.

Ouzo turns white after adding water

It is not customary to mix ouzo with other drinks, such as juices or alcohol.

3. With ice. To interrupt the pronounced taste of anise, a few ice cubes are added to the ouzo glass. Alternative option- pour a well-chilled drink. Warming up in the mouth, aniseed vodka changes its taste.

Ouzo cocktails

In Greece, making cocktails with aniseed vodka is considered sacrilege, but in Europe, bartenders have created some good recipes.

1. "Iliad"

• Amaretto liqueur - 60 ml;
• ouzo - 120 ml;
• strawberries - 3 berries;
• ice - 100 grams.

Preparation: fill a glass with ice, chop strawberries in a blender. Pour Amaretto and ouzo into a glass, add strawberry pulp, mix well.

2. "Buzo"

• bourbon (American corn whiskey) - 60 ml;
• ouzo - 30 ml;
• red dry wine- 15 ml.

Preparation: cool all the ingredients well and pour into a tall glass, the order does not matter.

3. "Greek Tiger"

• ouzo - 30 ml;
• orange juice - 120 ml.

Preparation: add ouzo and orange juice to a glass with ice, mix well. In some cocktail recipes, orange juice is substituted for lemon juice.

Ouzo recipe

You can create an analogue of aniseed vodka at home. The resulting drink has nothing to do with traditional Greek ouzo, but its taste is somewhat reminiscent of it.

• vodka (alcohol diluted to 45 degrees) - 1 liter;
• water - 2 liters;
• anise - 100 grams;
• star anise - 20 grams;
• carnation - 2 buds;
• cardamom - 5 grams.

Technology:

1. Add anise, cloves, star anise and cardamom to a jar of alcohol. Close the lid tightly and leave for 14 days in a dark place at room temperature.

2. Strain the alcohol through cheesecloth, dilute with water and pour into a distillation cube.

3. Put the spices in a steamer or hang them on cheesecloth in a still.

4. Overtake in the traditional way.

5. Before use, the ready-made homemade ouzo should be kept for 2-3 days in a dark place.

Home ouzo

If you are interested in step-by-step cooking Bloody Mary, watch the movie Cocktail. In one of the scenes, the hero of Tom Cruise clearly prepares this cocktail - you will like it.

Bloody Mary cocktail recipe

Compound

Tomato juice - 120 ml

Vodka - 40 ml

Lemon juice - 1 tablespoon

Tabasco sauce (Tabasco) - 2 drops

Worcestershire sauce - 1 drop

salt and pepper

(3 parts tomato juice, 1 part vodka)

Decoration

celery, lime, olives

Tableware

Highball, tumbler, straw

Preparation

Pour vodka into a glass and add tomato juice. Then add the sauces and seasonings indicated in the cocktail recipe to taste. Mix everything thoroughly.

Remember the above is the amount of sauce for classic recipe Bloody Mary, this means, if you want to get a spicier cocktail - feel free to add another drop of Tabasco or a pinch of red pepper.

Bloody Mary is usually served with light snack in the form of olives, cheese, shrimp, salami, ham, pickled mushrooms and vegetables.

Bloody Mary cocktail options

Bloody beer: instead of vodka, light beer is used in the cocktail.

Bloody Bishop: Sherry is used along with vodka.

Bloody Boyarsky: consists of grenadine, sauce hot seasoning and vodka.

Bloody Cabin: Cabernet Sauvignon replaces or complements vodka

Bloody Derby: bourbon replaces vodka.

Red Fairy: absinthe replaces vodka.

Bloody Geisha: instead of vodka, sake is poured - rice vodka.

Bloody Highlander: instead of ordinary vodka, maize is poured.

Bloody Pig: instead of the usual vodka, poured bacon vodka (this is a potato vodka with a bacon flavor). If the bacon vodka is not available, you can replace it with a slice of bacon soup cube diluted in regular vodka.

Bloody Maro: This is the Georgian version, in which chacha is poured instead of vodka.

Bloody Molly: Irish whiskey is used instead of vodka.

Bloody killer: gin instead of vodka, plus balsamic, plus wasabi, plus tomato juice. All this is decorated with mini tomatoes on a long skewer. This drink lives up to its name in terms of the brightness of sensations.

Bloody Pirate (Cubanito): in such a cocktail variation Bloody Mary vodka is completely replaced by dark rum. This cocktail is usually found in all bars in Cuba.

Bloody saliva: Greek Tsipuro instead of vodka. Served with cucumbers. Tsipuro is a semblance of our moonshine, just as vigorous!

Brown Mary or Mary's Whiskey: substitute whiskey for vodka.

Danish Mary: we replace vodka with Aquavit - a Danish alcoholic drink, the strength of which reaches 50%.

Michelada Clementine (or Chelad): in this version, vodka is replaced Mexican beer and the cocktail is flavored with a couple of drops of Worcestershire sauce, a couple of drops of Tabasco and Maggi. At the same time, beer is poured in the same proportion with tomato juice.

Red hammer: Gin is used instead of vodka. The tradition of using gin was forced, since in the 50s it was difficult to get vodka in the northeastern part of the United States. Well, the Americans got out and began to call Bloody Mary with gin simply and clearly - the Red Hammer.

the Virgin Mary(Virgin Mary or Bloody Barbara): This is the same Bloody Mary, but without alcohol. All ingredients are present: Tabasco and Worcestershire sauce and salt and pepper with tomato sauce but no vodka.

The history of the Bloody Mary cocktail

The Bloody Mary cocktail has no clear history, as many claim that they are the inventors of this cocktail.

From one mouth you can hear that the cocktail was invented and embodied in 1939 by a certain George Jessel. Other mouths assert that it was the bartender Fernand Petiot of the Parisian bar “Harry's New York Bar” who was the creator of Bloody Mary already in 1920, but announced the cocktail a quarter of a century later - in 1964. And it is in this bar, as the story goes , Hemingway drank Bloody Mary (Hemingway was lucky: where the famous drink was invented - there is always it! For example, he also drank Mojito - but this time in a Cuban bar, after which the cocktail became a legend).

According to the first creator of the drink, George Jessel, Bloody Mary was supposed to be an anti-hangover drink. I drank in the evening, and the next morning my head does not hurt!

Whom to believe remains a mystery that we are unlikely to solve already.

Initially, for the Parisian taste, the drink seemed rather strange and did not make a splash among Parisian cocktail lovers, it consisted of equal parts of vodka and tomato juice. It was a bit of an unusual mixture for those times. However, Bloody Mary was appreciated in America (in New York), where she became immediately popular.

Cocktail name

The Bloody Mary got its name either in honor of the English queen Mary I Tudor, famous for her cruelty, or in honor of the waitress Mary from the Bucket of Blood bar in Chicago. At the same time, some believe that the name of the cocktail was given by its creator, and some argue that the name was given to the cocktail by the visitors of the bar where it was created.

What is sake

Sake is a traditional Japanese drink made by fermenting rice. It is essentially a rice beer. The strength of sake varies from 14.5 to 20 rpm. Sake can be drunk both cold and warm, and a variety of cocktails can be prepared on its basis.

Sake cocktail recipes

"Pineapple sake":
- 90 ml pineapple juice;
- 60 ml sake;
- 30 ml of light rum;
- a little bitter "Lemon";
- ice.
In an ice shaker, combine juice, sake and rum. Strain the highball cocktail and top with the bitter.
Cocktail "Strawberry Sake":
- 80 ml sake;
- 30 ml strawberry syrup;
- 2 olives for decoration;
- granulated sugar for decoration.
Decorate the rim of the glass with granulated sugar frost. Mix sake and syrup in a shaker and pour into a glass. String the olives on a toothpick and dip into the finished cocktail.

Raspberry Sake Cocktail:
- 100 ml sake;
- 50 ml of raspberry syrup;
- 3-4 ice cubes.
Mix the sake and syrup in a shaker and pour into a glass with a few ice cubes.
Cocktail "Last Breath":
- 90 ml sake;
- 70 ml of vermouth "Bianco";
- 25 ml of banana liqueur;
- ice.
Pre-cool all ingredients. Mix sake, vermouth and liqueur in a shaker with ice and strain the finished drink into a glass.

Cocktail "Black Samurai":
- 30 ml sake;
- 15 ml of soy sauce.
Take a glass, pour the sake into it, then the sauce. Wait 30 seconds and drink in one gulp.
Geisha cocktail:
- 30 ml sake;
- 30 ml bourbon;
- 10 ml lemon juice;
- 10 ml of sugar syrup;

- ice.
In an ice shaker, combine the sake, bourbon, lemon juice and sugar syrup... Strain the resulting mixture into a glass. Decorate the finished cocktail with a cocktail cherry.

Cocktail "Geisha with tomato juice":
- 90 ml of tomato juice;
- 40 ml sake;
- 1 dash of lemon juice;
- 1 dash of soy sauce;
- a pinch of wasabi;
- 1 slice of lime for garnish;
- celery stalk for decoration.
Mix all ingredients in a glass. Garnish the finished cocktail with a slice of lime and celery.
Mount Fuji cocktail:
- 60 ml sake;
- 60 ml lemon syrup;
- 15 ml of Triple Sec liqueur;
- 1 lemon wedge for decoration;
- 1 cocktail cherry for garnish;
- crushed ice.
Combine sake, syrup and juice in a mixing glass. Pour the resulting cocktail into a glass with ice. Dip the lemon and cherry into the finished drink.

Zen cocktail:
- 60 ml sake;
- 60 ml of vodka;
- 30 ml of green tea;
- 20 ml lime juice (from 1/4 lime);
- a circle of lime for decoration;
- ice.
In an ice shaker, combine all of the liquid ingredients. Strain the resulting drink into a glass. Garnish with a lime wedge.
Kabuki cocktail:
- 60 ml sake;
- 30 ml lime juice;
- 30 ml lemon syrup;
- 15 ml of Triple Sec liqueur;
- 1 slice of lime;
- salt for decoration;
- ice.
Decorate the glass with salt frost. In a shaker with ice, mix sake, juice, syrup and liqueur and strain the resulting drink into a glass with "hoarfrost". Put a slice of lime in the finished cocktail.

Asian Irish Cream:
- 25 ml sake;
- 25 ml Irish whiskey;
- 25 ml of Baileys;
- ice.
Shake all ingredients in a shaker with ice and strain into a glass.
Bloody Mary with sake:
- tomato juice;
- 60 ml sake;
- 4 drops of Worcestershire sauce;
- 4 drops of lime juice;
- 2 drops of Tabasco sauce;
- 2 drops of horseradish juice;
- salt;
- black pepper.
In a glass, combine sake with sauces and lime and horseradish juices. Top up the drink with tomato juice. Season with salt and pepper to taste.

Sake with vodka:
- 60 ml of vodka;
- 20 ml sake;
- a circle of orange;
- crushed ice.
In an ice shaker, mix the sake and vodka. Strain the resulting cocktail into a glass and garnish with a circle of orange.
Fujiyama cocktail:
- 120 ml warm sake;
- 120 ml Mountain Dew.
Pour Mountain Dew into a glass and top up with sake.
Haiku cocktail:
- 60 ml sake;
- 1 dash of dry white vermouth;
- a small onion for decoration;
- a few ice cubes.
In a mixing glass, stir the sake with the vermouth. Dip a few ice cubes into a glass and pour the resulting mixture into it. Dip the onion into the finished cocktail.
Sake cocktail with basil:
- 50 ml sake;
- 10 ml amaretto;
- 3-5 peas of black pepper;
- basil leaf.
Thoroughly mix the sake and amaretto in a shaker, then pour the mixture into a glass and add the pepper and basil to the drink.

"Sunny Sake":
- 50 ml of apple juice;
- 40 ml sake;
- 30 ml of peach juice;
- 10 ml lemon juice;
- a pinch of cardamom.
Mix all ingredients in a shaker. Strain the finished cocktail into a glass and serve.

If you are traveling to Greece and still do not know how to drink ouzo properly, this article will come in handy for you. The Greek folk drink is considered the perfect aperitif. However, no one forbids using it as a digestif, especially after hearty, dense dishes. Skeptics joke about the bouquet of taste and aroma of ouzo - they say that the drink looks like a cough syrup, because it is produced on the basis of anise. Many, by the way, for this reason do not want to try it. But if, nevertheless, the locals manage to persuade tourists to drink aniseed vodka, then they are imbued with love and respect for the Greek potion. And when they come to their native land, they tell their friends how to drink ouzo correctly. Just in case, we will immediately write that, in addition to anise, ouzo may contain coriander, cloves, cinnamon, nutmeg, fennel, star anise, which, by the way, noticeably soften the rather large strength of the drink (40-50%).

In Greece, there are special establishments where everyone can taste the national pride and, of course, learn how to drink ouzo correctly. It goes without saying that there are other spirits there, but in our case we are not talking about them. Hiding from the heat, locals and tourists alike sit in indoor outdoor cafes and sip ouzo, thinking about the eternal. Greek vodka is a drink for people with a philosophical mindset! Importantly, in such an institution you can not only taste ouzo, but also taste the famous greek food... Just in case, we wish you bon appetit right away!

Delicious but tricky ouzo

The question “how to drink ouzo” is usually answered with caution. It should be noted that this is a rather insidious drink. Due to the addition of water and ice, it does not seem particularly strong. However, this is a misleading impression, since the drink contains sugar, which greatly softens the harshness of alcohol, thereby delaying the process of its absorption into the intestines. Therefore, it seems to naive ordinary people that Greek vodka does not intoxicate. And here the most interesting and dangerous begins, because at this moment sugar decomposes in the blood and enhances the effect of alcohol on the body of a poor tourist, lost in the Greek wilds. Thus, even after a seemingly harmless 150 grams, the comrade-taster retains clarity of thought, but cannot get back on his feet. Therefore, in order to properly drink Greek ouzo vodka, you need a quality snack, which we will talk about in the next paragraph.

How to drink ouzo? Three ways to consume Greek vodka

There are three ways to use ouzo.
1. Ouzo in its pure form, or, as it is called in Greece, "Sketo". With this method of serving, the drink can be safely called an aperitif, because, among other things, it stimulates the appetite. Greek vodka is cooled to a temperature of 18-23 ° C. They drink the aniseed drink in small sips, savoring and enjoying all the nuances of taste and aroma for a long time.
2. Ouzo diluted with water. Most often, this way of serving a drink to the table is found during noisy Greek feasts. Guests want to sit longer, and the vodka is too strong to prolong the pleasure of socializing and treating. So resourceful Greeks began to dilute ouzo with water in a 1: 1 ratio. Usually the drink becomes cloudy and turns white, which indicates the presence of anise oil in it. At the same time, the bitterness and strength of Greek vodka is significantly reduced, and it becomes much easier to drink ouzo correctly.
3. Ouzo with ice is often drunk together to interrupt the overly bright anise flavor. A few ice cubes are very helpful. The degree of the drink also becomes smaller.
A few more words about how to drink the Greek ouzo vodka correctly. It is not customary to mix the drink with other representatives of the alcoholic family or juices. However, there are craftsmen who interfere with cola and ouzo. This is not an example to follow, you must agree. But no one forbids you to add ouzo to cocktails. There are many mixtures in which the Greek drink plays a major role. And the names of the mixes alone are worth something - "Greek Tiger", "Iliad"!
There is another, very unusual, way of serving and drinking a drink - ouzo with coffee. The proportions are as follows - a teaspoon of aniseed vodka per turk. Although there are amateur experimenters who increase the volume of the drink and reduce the size of the container - from a cezve to a cup. As the saying goes, there is no gourmet to taste or color ... By the way, ouzo in combination with coffee is considered a good substitute for cognac.

What do they drink ouzo with?

What do the Greeks drink ouzo with? What can we learn from them? Locals eat ouzo with various seafood (shrimp, anchovies, squid, octopus tentacles), olives, light salads, pickled vegetables, various confectionery, meat dishes, sweet desserts, strong coffee, fruits, cheeses. Potato croquettes are perfect with the drink, fresh cucumbers, salted nuts, fried zucchini, eggplant. Greek salad“Horjatiki with olives, tomatoes, feta cheese and cucumbers will also make a pleasant company for ouzo. Rice and famous sauce with herbs and vinegar, various salty snacks, freshly baked bread, greek dolma, fava ( pea porridge), paste. What else do they drink ouzo with? With dishes that are proud Greek cuisine and a great addition to ouzo: boiled wild herbs with lemon, fried pies with cheese and spinach, thick pea mash generously flavored olive oil and sprinkled with sweet onions and many other delights, from which tourists, at the mere sight of saliva, flow. Can you imagine if you try it all and wash it down with real Greek ouzo!

What to drink ouzo from

From what do they drink ouzo in Greece, and in our penates? Usually, for these purposes, they take tall, small and narrow glasses with a volume of 50-100 ml. They add a small amount of pure water and a few ice cubes.

All that remains is to enjoy a great Greek drink! After all, now you know how to drink ouzo correctly! Enjoy your experience!