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Ouzo (Greek: ούζο, IPA:) is a dry anise-flavored aperitif that is widely consumed in Greece. [1] It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis , sambuca , mastika , rakı , and arak .
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
Sambuca (Italian: [samˈbuːka]) is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). [1] Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.
Anise drinks is a family of alcoholic beverages with defining characteristics such as: . Strong flavour of anise; High concentration of alcohol; Crystallization and colour changing when mixed with other liquids (ouzo effect)
Anise liqueur was also introduced to the Philippines by the Spanish, which developed into the local anisado, an anise-flavored liqueur usually made from distilled sugarcane wine. A notable variant of Filipino anisado with sugar is known as anisado Mallorca, or simply Mallorca. They are commonly used as ingredients in Filipino cuisine. [13] [14]
Rakı, Türk Rakısı or Turkish Raki (/ r ɑː ˈ k iː /, Turkish pronunciation: ⓘ) is an alcoholic beverage made of twice-distilled grape pomace and flavored with aniseed. [1] It is the national drink of Turkey. [1] [2] It is popular in Turkic countries and Caucasian countries as an apéritif. It is often served with seafood or meze.
Sambuca – produces large blue flames and has a distinct aniseed smell. [21] Scotch whisky [4]: 76–77 Vodka – produces large blue flames. [21] Beer, with its high water content, is used in many cocktails both to quench flames and for flavor.
In Colombia, aguardiente is an anise-flavored liqueur derived from sugarcane, popular in the Andean region. Different flavors are obtained by adding different amounts of aniseed, leading to extensive marketing and fierce competition between brands. Aguardiente has 24%–29% alcohol content.