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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.
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.
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 .
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Marie Brizard brand anisette [1]. Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe).