Metaxa Ouzo

This is an ouzo from METAXA, a Greek anise-flavored spirit that is usually served as an aperitif. The anise is the whole point. Expect a clear, aromatic drink built around aniseed, possibly with secondary notes such as fennel or a trace of mint or citrus peel, depending on the producer's recipe. The listing gives no tasting notes or strength, so treat these as the usual traits of the style. Ouzo is generally dry to lightly sweet, and its character comes from the botanical flavor, not sugar. That makes it a different drink from sweeter anise liqueurs. The most useful thing to know about ouzo is how it reacts to water. The aroma compounds that carry the anise are soluble in alcohol but not in water. When you dilute it, they come out of solution and the clear liquid turns cloudy white. This is called the louche effect, and it is normal. It also softens the sharpness and releases more of the aroma. Pour about one part ouzo to one to two parts cold water, adjusting to taste. Adding the water to the spirit lets you watch the clouding happen. Ouzo is most often served this way, in a small tumbler or a straight-sided glass, with ice added after the water or not at all. Anise tastes more pronounced when chilled, so keep the bottle cool and use cold water. A chilled shot beside a glass of water works for people who prefer to sip it neat in stages. Ouzo is traditionally served with food, especially salty, briny and fried dishes. The anise cuts through oil and refreshes the palate. Good matches include grilled octopus, fried calamari, sardines, olives, feta, tzatziki and other meze. Lemon-dressed seafood and grilled vegetables also work well. In cocktails, ouzo works best in small measures, the way absinthe or pastis does. A bar spoon can rinse a glass or season a drink, and you can also build a long drink by topping it with soda and a squeeze of lemon or lime for a lighter highball. Pairing it with citrus, cucumber or watermelon helps balance the licorice flavor. If you don't usually like anise, try it diluted and well chilled before judging it neat.