(n.) Ouzo is the Greek entry in a loose family of anise-flavored spirits from the Mediterranean, including raki (Turkey), arak (Lebanon) and sambuca (Italy). The best examples of the category are distilled in copper stills from grape pomace (the leftover skins and seeds from the winemaking process) and anise, plus a slate of spices including coriander, star anise and cinnamon, and then diluted to proof using water. Cheaper versions infuse neutral grain spirit with a spice mix.
Ouzo is typically consumed as an aperitif, either chilled, neat or by adding room temperature water slowly, then adding ice once it turns from clear to milky white. Producers to look out for include Plomari and Tsilili.