The anise-flavored spirit that is Greece’s national aperitif is ouzo.
Ouzo is a dry, clear spirit made from rectified alcohol that is distilled and flavored with anise and other botanicals. It is closely associated with Greece and Cyprus, where it is typically served before or alongside a meal rather than treated like a sweet liqueur or a standard after-dinner drink.
Ouzo is commonly poured over ice or mixed with chilled water. When water is added, its anise oils create a cloudy white appearance known as the “ouzo effect.” Small plates of meze—such as olives, seafood, cheese, dips, and fried vegetables—are traditional companions.
Pastis and sambuca are also anise-flavored spirits, but they belong especially to French and Italian drinking traditions. Raki is a different spirit associated mainly with Turkey and other parts of the eastern Mediterranean. The origin of the word “ouzo” remains disputed, despite several popular explanations.