Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone...

The ouzo effect (/ˈuːzoʊ/ OO-zoh), also known as the louche effect (/luːʃ/ LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky...

Ouzo Plomari (Greek: Ούζο Πλωμάρι) is the name of a historic Greek ouzo company on the island of Lesvos, Greece. It was founded in 1894 by Isidoros Arvanitis...

sambuca) or bright red (red sambuca). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water. Sambuca is flavoured...

anise-flavored liqueurs to become opaque when diluted with water; this is called the ouzo effect. Anethole is an aromatic, unsaturated ether related to lignols. It...

alcohol Crystallization and colour changing when mixed with other liquids (ouzo effect) Varieties include: Absinthe, a drink popular throughout Europe Aguardiente...

It is comparable to several other anise-flavored liqueurs such as pastis, ouzo, sambuca, arak and aguardiente. The alcoholic content of raki must be at...

Anise-flavoured tsipouro and ouzo have almost identical taste, but vary enormously in their method of production. The alcohol used to produce ouzo is 96% ABV rectified...

coalesces when the alcohol concentration is reduced; this is known as the ouzo effect. Liqueurs are sometimes mixed into cocktails to provide flavor. Adding...

ferry either collided with, or had a near-miss, with the 25-foot (8 m) yacht Ouzo off the Isle of Wight on 20 August, leading to the deaths from drowning of...