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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.
An ouzo bottle. 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.
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.
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It is comparable to Balkan Rakia and several other anise-flavored liqueurs such as pastis, ouzo, sambuca, arak and aguardiente. The alcoholic content of raki must be at least 40% according to Turkish standard. [3] The largest producer of raki is Diageo; Yeni Rakı is the largest brand. [4]
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Arak is very similar to other anise-based spirits, including the Turkish rakı and the Greek ouzo, [2] [6] the Greek tsikoudia, [3] the Italian sambuca and anisette, the Bulgarian and Macedonian mastika, and the Spanish anis. [6] However, it is unrelated to the similarly named arrack, a sugarcane-based Indonesia liquor. [2]