If you are traveling to Greece and do not yet know how to drink ouzo correctly, this article will be useful to you. The Greek folk drink is considered an ideal aperitif. However, no one forbids using it as a digestif, especially after hearty, hearty meals. Skeptics joke about the bouquet of taste and aroma of ouzo - they say that the drink looks like a cough syrup, because it is made from anise. Many, by the way, do not want to try it for this reason. But if, after all, local residents manage to persuade tourists to drink aniseed vodka, then they become 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’ll immediately write that in addition to anise, ouzo may contain coriander, cloves, cinnamon, nutmeg, fennel, and star anise, which, by the way, noticeably soften the rather high strength of the drink (40-50%).

In Greece, there are special establishments where anyone can taste national pride and, of course, learn how to drink ouzo correctly. It goes without saying that there are other strong drinks there, but in our case we are not talking about them. Hiding from the heat, locals and tourists sit in indoor street cafes and sip ouzo, thinking about the eternal. Greek vodka is a drink for people with a philosophical mindset! What is important is that in such an establishment you can not only taste ouzo, but also try famous Greek dishes. Just in case, we immediately wish you bon appetit!

Delicious but treacherous ouzo

The answer to the question “how to drink ouzo” is usually “carefully.” It should be noted that this is a rather insidious drink. The addition of water and ice makes it not seem particularly strong. However, this is a deceptive impression, since the drink contains sugar, which greatly softens the harshness of the alcohol, thereby delaying the process of its absorption into the intestines. Therefore, it seems to naive ordinary people that Greek vodka is not intoxicating. And here the most interesting and dangerous part begins, since at this moment sugar decomposes in the blood and increases 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 fellow taster retains clarity of thought, but can no longer rise to his feet. Therefore, in order to drink Greek ouzo vodka correctly, you need a high-quality snack, which we will talk about in the next paragraph.

How to drink ouzo? Three ways to drink Greek vodka

There are three ways to consume ouzo.
1. Ouzo in its pure form, or, as it is called in Greece, “Sketo”. With this method of serving, the drink can safely be 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 anise drink in small sips, savoring it for a long time and enjoying all the nuances of taste and aroma.
2. Ouzo diluted with water. Most often, this method of serving a drink is found during noisy Greek feasts. Guests want to sit longer, but the vodka is too strong to prolong the pleasure of communication and refreshments. So the 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. At the same time, the bitterness and strength of Greek vodka are significantly reduced, and drinking ouzo correctly becomes much easier.
3. Ouzo and ice are often drunk together to counteract the too strong taste of anise. A few ice cubes really help the situation. The strength of the drink also becomes smaller.
A few more words about how to drink 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 mix cola and ouzo. This is not an example to follow, 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 it - “Greek Tiger”, “Iliad”!
There is another, very unusual way to serve and drink the drink - ouzo with coffee. The proportions are as follows - a teaspoon of aniseed vodka per cup. Although there are amateur experimenters who increase the volume of the drink and reduce the size of the container - from the cezve to the cup. As they say, there is no gourmet in taste and color... By the way, ouzo in combination with coffee is considered a good substitute for cognac.

What do you drink ouzo with?

What do the Greeks drink ouzo with? What can we learn from them? Locals snack on ouzo with various seafood (shrimp, anchovies, squid, octopus tentacles), olives, light salads, pickled vegetables, various confectionery products, meat dishes, sweet desserts, strong coffee, fruits, and cheeses. Potato croquettes, fresh cucumbers, salted nuts, fried zucchini, and eggplant go perfectly with the drink. The Greek salad “Khoryatiki” with olives, tomatoes, feta cheese and cucumbers will also make a pleasant company with ouzo. Appetizers with rice and the famous herb and vinegar sauce, various salty snacks, freshly baked bread, Greek dolma, fava (pea porridge), pasta. What else do you drink ouzo with? With dishes that are the pride of Greek cuisine and the perfect complement to ouzo: boiled wild herbs with lemon, fried pies with cheese and spinach, thick pea puree, generously flavored with olive oil and sprinkled with sweet onions and many other delights that tourists enjoy Just the sight of it makes your mouth water. Can you imagine if you try all this and wash it down with real Greek ouzo!

What to drink ouzo from

What do they drink ouzo from in Greece, and in our country too? Typically, tall, small and narrow glasses with a volume of 50-100 ml are taken for these purposes. Add a small amount of clean water and a few ice cubes to them.

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

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 revolutions. Sake can be drunk both cold and warm, and you can also make a variety of cocktails based on it.

Sake cocktail recipes

"Pineapple sake":
- 90 ml pineapple juice;
- 60 ml sake;
- 30 ml light rum;
- a little lemon bitter;
- ice.
Combine juice, sake and rum in a shaker with ice. Strain the highball cocktail and pour the bitters on top.
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 “frost” made from granulated sugar. Mix sake and syrup in a shaker and pour into a glass. Thread the olives onto a toothpick and place them in the finished cocktail.

Cocktail "Raspberry sake":
- 100 ml sake;
- 50 ml raspberry syrup;
- 3-4 ice cubes.
Mix sake and syrup in a shaker and pour into a glass with a few ice cubes.
Cocktail "Last Breath":
- 90 ml sake;
- 70 ml Bianco vermouth;
- 25 ml banana liqueur;
- ice.
Pre-cool all ingredients. Combine 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 soy sauce.
Take a shot glass, pour sake into it, then sauce. Wait 30 seconds and drink in one gulp.
Cocktail "Geisha":
- 30 ml sake;
- 30 ml bourbon;
- 10 ml lemon juice;
- 10 ml sugar syrup;

- ice.
Combine sake, bourbon, lemon juice and simple syrup in a shaker with ice. Strain the resulting mixture into a glass. Garnish the finished cocktail with a cocktail cherry.

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

Cocktail "Zen":
- 60 ml sake;
- 60 ml vodka;
- 30 ml green tea;
- 20 ml lime juice (from 1/4 lime);
- a circle of lime for decoration;
- ice.
Combine all liquid ingredients in a shaker with ice. Strain the resulting drink into a glass. Garnish the cocktail with a slice of lime.
Cocktail "Kabuki":
- 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 “frost” of salt. Combine sake, juice, syrup and liqueur in a shaker with ice and strain the resulting drink into a frosted glass. Add a slice of lime to the finished cocktail.

Asian Irish cream:
- 25 ml sake;
- 25 ml Irish whiskey;
- 25 ml 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, mix sake with sauces and lime and horseradish juices. Top up the drink with tomato juice. Add salt and pepper to the cocktail to taste.

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

"Sunny sake":
- 50 ml apple juice;
- 40 ml sake;
- 30 ml 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 interested in making a Bloody Mary step by step, watch the movie Cocktail. In one of the scenes, Tom Cruise's character clearly prepares this cocktail - you'll love it.

Bloody Mary cocktail recipe

Compound

Tomato juice - 120 ml

Vodka - 40 ml

Lemon juice - 1 tbsp

Tabasco sauce - 2 drops

Worcestershire sauce - 1 drop

salt and pepper

(3 parts tomato juice, 1 part vodka)

Decoration

celery, lime, olives

Dishes

Highball, Tumbler, Straw

Preparation

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

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

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

Bloody Mary cocktail options

Blood beer: Light beer is used instead of vodka in the cocktail.

Bloody Bishop: Sherry is used along with vodka.

Bloody Boyarsky: consists of grenadine, hot sauce 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, they pour sake - rice vodka.

Bloody Highlander: Instead of regular vodka, maize vodka is poured.

Bloody pig: Instead of regular vodka, pour bacon vodka (this is potato vodka with the flavor of bacon). If you don't have bacon vodka, you can replace it with a piece of bacon soup cube diluted in regular vodka.

Bloody Maro: This is a 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 its sensations.

Bloody Pirate (Cubanito): In this variation of the Bloody Mary cocktail, vodka is completely replaced with dark rum. Usually this version of the cocktail is present in all bars in Cuba.

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

Brown Mary or Whiskey Mary: replace vodka with whiskey.

Danish Mary: We replace vodka with Aquavit - a Danish alcoholic drink whose strength reaches 50%.

Michelada Clementina (or Chelada): in this version, the vodka is replaced with Mexican beer and the cocktail is seasoned with a couple of drops of Worcestershire sauce, a couple of drops of Tabasco and Maggi. In this case, beer is poured in equal proportions with tomato juice.

Red Hammer: Gin is used instead of vodka. The tradition of using Gin was forced because vodka was hard to come by in the northeastern United States in the 1950s. Well, the Americans got out of it and started calling Bloody Mary with gin simply and clearly - Red Hammer.

the Virgin Mary(Virgin Mary or Bloody Barbara): This is the same Bloody Mary, but without the alcohol. All ingredients are present: Tabasco, Worcestershire sauce and salt and pepper with tomato sauce, but without vodka.

History of the Bloody Mary cocktail

The Bloody Mary cocktail does not have a 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 implemented in 1939 by a certain George Jessel. Others claim that it was the bartender Fernand Petiot of the Parisian Harry's New York Bar who was the creator of Bloody Mary back in 1920, but announced the cocktail a quarter of a century later - in 1964. And it was in this bar, as the story goes. , Hemingway drank Bloody Mary (hemingway is lucky: wherever a famous drink is invented, there is always one! For example, he also drank Mojito - but 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 become an anti-hangover drink. I drank it in the evening, and the next morning my head doesn’t hurt!

Who to believe remains a mystery that we are unlikely to solve.

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

Cocktail name

Bloody Mary received 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 cocktail was given its name by the visitors of the bar where it was created.

Wine, tinctures, liqueurs Pyshnov Ivan Grigorievich

Flip "Geisha"

Flip "Geisha"

Mix all ingredients together, sprinkle finely ground nutmeg on top. Serve with a spoon.

This text is an introductory fragment. From the book Moonshine and other homemade alcoholic drinks author Baydakova Irina

FLIP Flip means fluffed. This is one of the types of ladies' alcoholic drinks, quite sweet. To prepare the flip, it is best to use liqueur, since we need to beat the eggs with sugar and then with cognac. So that the drink is not particularly strong, you can instead

From the book New Year and Christmas festive table author Konstantinova Irina Gennadievna

Flip Eggs – 4 pcs. Sugar – 4 teaspoons Cognac – 120 ml Beat eggs with sugar and add cognac. Pour into 4 glasses.* * * 1 yolk Sugar – 1 teaspoon Liqueur – 20 gJuice? orange, champagne, ice Beat the yolk with sugar, add liqueur, orange juice and a piece of ice, stir,

From the book Baking and Desserts for the New Year's Table author Onisimova Oksana

Flip This is the name of a drink in the preparation of which a fresh egg is always used - either the whole egg or just the yolk. Flips with the ingredients indicated in the recipes below are prepared in a mixer, beating thoroughly for 1 minute. You can add pieces before serving

From the book What can you cook from bananas author Tolstenko Oleg

Honey flip 2 yolks, 50 g natural honey, 10 g whipped cream, 120 g

From the book Wine, liqueurs, liqueurs author Pyshnov Ivan Grigorievich

Orange flip 1 yolk, 3 tbsp. spoons of orange juice, 10 g of whipped cream, 100 g of milk, 2 teaspoons

From the book Cocktails for adults and children author Zvonareva Agafya Tikhonovna

Flip with champagne For 1 serving: 40 g cognac, 1 egg yolk, 1 teaspoon sugar syrup, champagne. Beat cognac, egg yolk and sugar syrup with ice in an electric mixer. Pour into a glass and top up with champagne. Serve with a straw immediately after

From the author's book

Banana flip Required: 250-300 g bananas egg 50 g sugar 1.5 liters milk Method of preparation: Pour milk into a heat-resistant bowl, put on fire and boil. Cool. Grate the bananas on a fine grater. Next, beat the grated bananas, sugar, egg and milk in a mixer.

From the author's book

Flip lemon Grind the yolk with sugar into a thick mass. Put several pieces of ice into a glass, pound the yolk with sugar, add lemon juice, stirring, pour in vodka so that the yolk does not curdle. Serve with a spoon. Ingredients: yolk – 1 pc., sugar, juice from 1/8 lemon,

From the author's book

Flip anise Grind the yolk with sugar, add lemon juice. Put a piece of ice and mashed yolk into a glass, stirring, pour in anise and cognac. Serve with a spoon. Ingredients: yolk – 1 pc., sugar, juice from 1/8 lemon, anise – 25 ml, cognac – 25 ml, food grade

From the author's book

Apricot flip Grind the yolk with sugar, mix with wine and liqueur. Serve in a glass with a piece of ice, garnished with half an apricot. Serve the flip with a spoon. Ingredients: yolk – 1 pc., sugar, white wine – 50 ml, apricot liqueur – 25 ml, half an apricot, food grade

From the author's book

Flip orange Grind the yolk with sugar into a thick mass, add white wine and cognac, mix, add finely chopped orange, add mineral water. Serve with a spoon. Ingredients: yolk – 1 pc., sugar, half an orange, white wine – 50 ml, cognac – 25 ml,

From the author's book

Flip pink Grind the yolk with sugar into a thick mass. Place a few pieces of ice in a glass, add the mashed yolk, stir thoroughly, and pour in the liqueur. Serve with a spoon. Ingredients: yolk – 1 pc., sugar, Curacao-Orange liqueur – 50 ml, food grade

From the author's book

Flip champagne 1st method. Grind the yolk with sugar into a thick mass. Place a few pieces of ice in a glass, add the yolk, add orange juice, liqueur, and champagne. Stir so that the yolk does not curdle. Serve with a spoon. Ingredients: yolk – 1 pc., sugar, juice

From the author's book

Flip chocolate Pour the yolk into a glass. Add cocoa cream, cognac, a few drops of almond oil. Mix thoroughly, cool well. Ingredients: yolk – 1 pc., cocoa cream – 75 g, cognac – 15 ml, a few drops of almond

From the author's book

Cocoa flip Grind the yolk with sugar into a thick mass, add cocoa, grind. Pour in cognac or liqueur and mix thoroughly with the yolk. Place a small piece of ice in a wine glass and fill it with flip. Serve with a coffee spoon. Ingredients: yolk – 1 pc., sugar,

From the author's book

Flip Ingredients: yolks – 2 pcs., juice from 2 oranges, powdered sugar – 4 tbsp. spoons, lemon juice from half a lemon, cognac - 3 glasses, cream - 0.7 cups. Mix everything in a mixer, pour into cups and cool well in