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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.
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.
The Italian drink Pallini Mistra, named after the Greek city of Mystras in the Peloponnese is a version of ouzo made in Rome that closely resembles Greek and Cypriot ouzo. In Bulgaria and North Macedonia, the similar beverage is called mastika ( Macedonian : Мастика / Bulgarian : Мастика ), a name that is shared by the distinct ...
The drink is made from 1/2 oz. sambuca, 1/2 oz. Irish cream liqueur, and optionally, a drop of grenadine or a cherry. Some versions of the drink replace the sambuca with equal parts of anisette and peppermint schnapps. [2]
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)
Pastis has a dark transparent yellow colour when neat. Diluting it with water changes its colour to a milky soft yellow. Pastis is normally diluted with water before drinking, generally five volumes of water for one volume of pastis, but often neat pastis is served together with a jug of water for the drinker to blend together according to preference.
The procedure listed below is a typical illustration of how the drink is presented, and the steps used to produce the backdraft effect. The alcohols listed can be replaced with others, as there are various recipes. However, the steps of this procedure are required to be taken in this order to produce what is known as a classic backdraft drink.
B-53, a B-52 with Sambuca rather than Irish cream; B-54, a B-52 with Amaretto almond liqueur in place of triple sec; B-55, a B-52 with absinthe rather than Triple Sec, also known as B-52 Gunship; B-57, a B-52 with peppermint schnapps rather than Irish cream; B-156, a B-52 but three times larger in an Old Fashioned glass