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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.
Ouzo is usually mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. [4] Ouzo can also be drunk straight from a shot glass. Ouzo is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives, and feta cheese. Ouzo can be ...
The compound responsible for the "anise" flavor is anethole, and the clouding they exhibit on addition of water is called louching (also the ouzo effect). See also Anise-flavored liqueurs on the list of liqueurs
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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) Varieties include: Absinthe, a drink popular throughout Europe; Aguardiente (only Colombian Aguardiente) Anis, popular in ...
Fino sherry is a classic apéritif.. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and
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It may also be served on the rocks or with water, resulting in the ouzo effect from the anethole in the anise. Like other anise liqueurs, it may be consumed after coffee as an ammazzacaffè (Italian: "coffee-killer") or added directly to coffee in place of sugar to produce a caffè corretto (Italian: "corrected coffee").