Interested in trying to make Ouzo.

[Sttifyd35]

Hey guys. I recently attended a Greek festival and was introduced to Ouzo. Now i have done a little research and found a lot of different things but never a clean cut and dry base recipe. Has anyone taken a chance to make Ouzo? If so would you mind helping me out with a recipe?

[Easydrinker]

Being totally honest here, I discovered Ouzo 30 years ago, while in Greece.
It joined Pernod and Pastis in my list of "louched" cloudy drinks, after adding water.
These days I am a LSOAB and use Prestige Ouzo Essence and my neutral.
It clouds up nicely with bottled spring water from the fridge.
And tastes just fine, for little effort.

I will be interested to know if you find a better way of making it.
ATB.

Robert.

[Mash]

Good shout. I always forget using essences.

[just sayin']

I research this a couple of years ago, so from memory: distill clean high proof neutrals, macerate crushed anise seed, cut to 35ABV and redistill. Star anise and/or fennel seed or a combination that suits you can also be used.
On the other hand you could do it the way I have done, buy a bottle of vodka and add anise extract from the grocery store, boom, your done. Not top shelf ouzo but not bad.
Just Sayin'

[Easydrinker]

That is similar to the way that I do it.
My neutral comes in at around £1.50 a litre all in.(I do not pay myself for the time spent making it!)
A 280ml bottle of Prestige essence is circa. £11.50. Stated to treat 14 x 750 ml bottles.
I always stretch essences to treat a litre, for some reason it seems to work for me taste wise.
I have the edge on you regarding cost, methinks.

At the time I discovered Ouzo, I also discovered Mataxa, Greek Brandy, and quickly learnt that any Mataxa below a five star rating was really only good for starting BBQ's.
Apologies to Greek readers.

Robert.

[chill]

Have you tried making Metaxa?

[Easydrinker]

TBH I can't think of a reason for doing so.

Robert.

[Easydrinker]

Risking derailing this thread into "Drinks That I would Not Make......"

Grappa.

Why?

OK, having offended Greeks and Italians, I shall stop.

[chill]

My Italian neighbour makes wine each year. I take some of the pomace and re-ferment, and make Grappa. Done right, it is very nice. Done wrong, it is suitable for fire starting and label removal. Try some aged on oak. Bringing this back on thread, Grappa is my favourite base for anise seed only "ouzo".

[gaza the instructor]

Tried the Essencia Ouzo essence last year.
went down well at a party.

[Easydrinker]

chill, it is genuinely good to have you out there moderating my flippancy.
Respect.

Robert.