john_deer
2008-12-27, 23:21
I've been to my parents homeland, Greece, twice. The first time I was too young to drink (at least by western standards) but the second time I find delight in sipping Ouzo.
The Greeks take great pride in the art of serving Ouzo. It is only taken as a shot by young tourists or teenagers looking to get drunk. I prefer the traditional way of drinking it though. I arrive at a tiny mom and pop restaurant in a town of 1500 people. I'm the only one there. I sit where I like and upon seeing me immediately start bringing appetizers or mezedes. I ask for some local Ouzo (almost every village has a different Ouzo). They bring it ice cold (although not required) with a half glass of cold water. You can either sip the Ouzo straight followed by an appetizer or mix it with water. It then makes a transition into a milky drink which simmers down the burn which can allow different flavors to come out. Both ways are acceptable.
Ouzo it associated with the men of a village coming out of church, sipping Ouzo, playing backgammon with the priest, having small snacks, catching up, etc. Ahhhhhhhhh... The memories I have in Greece almost always involve Ouzo. Not necessarily drunk, but just a decent buzz, enough so that their is no trouble and to allow me to relax and watch the sun go down into the beach.
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That's my experience with Ouzo is Greece. As should be Bourbon in Kentucky, wine in France, vodka in North and Eastern Europe, etc.
Anyways I brought back a 26er of the best Ouzo I tasted and the cheapest I could find. I finished off the best one some time ago. Now while my Yaya and Papou would kill shit themselves if they saw me mixing my Ouzo with anything but water, I'm trying to find a decent cocktail I can make for New Years.
I'm suppose to share some traditional Ouzo with some friends but after that its !Party Time! I've been trying out a few cocktails but nothing seems to pop out as party worthy as rum and coke or gin and juice.
Any ideas? If not share your experience of a native drink somewhere abroad.
The Greeks take great pride in the art of serving Ouzo. It is only taken as a shot by young tourists or teenagers looking to get drunk. I prefer the traditional way of drinking it though. I arrive at a tiny mom and pop restaurant in a town of 1500 people. I'm the only one there. I sit where I like and upon seeing me immediately start bringing appetizers or mezedes. I ask for some local Ouzo (almost every village has a different Ouzo). They bring it ice cold (although not required) with a half glass of cold water. You can either sip the Ouzo straight followed by an appetizer or mix it with water. It then makes a transition into a milky drink which simmers down the burn which can allow different flavors to come out. Both ways are acceptable.
Ouzo it associated with the men of a village coming out of church, sipping Ouzo, playing backgammon with the priest, having small snacks, catching up, etc. Ahhhhhhhhh... The memories I have in Greece almost always involve Ouzo. Not necessarily drunk, but just a decent buzz, enough so that their is no trouble and to allow me to relax and watch the sun go down into the beach.
________________________________
That's my experience with Ouzo is Greece. As should be Bourbon in Kentucky, wine in France, vodka in North and Eastern Europe, etc.
Anyways I brought back a 26er of the best Ouzo I tasted and the cheapest I could find. I finished off the best one some time ago. Now while my Yaya and Papou would kill shit themselves if they saw me mixing my Ouzo with anything but water, I'm trying to find a decent cocktail I can make for New Years.
I'm suppose to share some traditional Ouzo with some friends but after that its !Party Time! I've been trying out a few cocktails but nothing seems to pop out as party worthy as rum and coke or gin and juice.
Any ideas? If not share your experience of a native drink somewhere abroad.