Tasting of aniseed, what is the name of this Greek drink?
"by the Artsakh-Alco Brandy Company in Askeran District in Nagorno-Karabakh. In the Armenian Diaspora, ""oghi"" refers to the aniseed-flavored distilled alcoholic drink called arak in the Middle East, rakı in Turkey, or ouzo in Greece. In Armenia, however, aniseed-flavored spirit is virtually unknown.. In the Prohibition-Era United States, Armenians produced bootleg Oghi from raisins and flavored it with anise. In the old country of Western Armenia, the oghi was often made from grape pomace, or from mulberries, and was sometimes flavored with anise, mastic, or even cardamom or orange peel, as well as other herbs or spices. In the region"
"from other parts of the world include Aguardiente from Colombia and Mexico. Anisette is used in modern occultism and spiritual practices to make ""spirit water"", which is used as an offering for various deities and spirits. Anisette Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, Turkey, Greece, Lebanon, Cyprus, Israel, and France. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced"
"after the Greek city of Mystras in the Peloponnese is a version of ouzo made in Rome that closely resembles Greek and Cypriot ouzo. Ouzo Ouzo (, ) is a dry anise-flavoured aperitif that is widely consumed in Greece, Cyprus, Lebanon and Israel. Its taste is similar to other anise liquors like ""rakı"", pastis and sambuca. Ouzo has its roots in ""tsipouro"", which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavoured with anise. This version eventually came to be called ouzo. Modern ouzo distillation largely took"
"Anisette Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, Turkey, Greece, Lebanon, Cyprus, Israel, and France. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word ""distilled"" on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of"
"of serving cake at weddings. Anise is used to flavor Greek ""ouzo""; Italian ""sambuca""; Bulgarian ""mastika""; French ""absinthe"", ""anisette"", and ""pastis""; Spanish ""Anís del Mono"", ""Anísado"" and ""Herbs de Majorca""; Turkish and Armenian ""rakı""; Lebanese, Libyan, Syrian, Jordanian, Israeli and Palestinian ""arak""; and Algerian ""Anisette Cristal"". Outside the Mediterranean region, it is found in Colombian ""aguardiente"" and Mexican ""Xtabentún"". These liquors are clear, but on addition of water become cloudy, a phenomenon known as the ouzo effect. Anise is used together with other herbs and spices in some root beers, such as Virgil's in the United States. The main use"
"Anise Anise (; '), also called aniseed""', is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and liquorice. It is widely cultivated and used to flavor food and alcoholic drinks, especially around the Mediterranean. It served as a carminative in herbal medicine. The name ""anise"" is derived via Old French from the Latin word, ""anisum"", or Greek, ""anison"", referring to dill. Anise is an herbaceous annual plant growing to or more tall. The leaves at the base of the"
"an early form of antiseptic. This method was later found to have caused high levels of toxicity in the blood and was discontinued shortly thereafter. Anise Anise (; '), also called aniseed""', is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some other spices, such as star anise, fennel, and liquorice. It is widely cultivated and used to flavor food and alcoholic drinks, especially around the Mediterranean. It served as a carminative in herbal medicine. The name ""anise"" is derived via Old French from the Latin word,"
"Ouzo Ouzo (, ) is a dry anise-flavoured aperitif that is widely consumed in Greece, Cyprus, Lebanon and Israel. Its taste is similar to other anise liquors like ""rakı"", pastis and sambuca. Ouzo has its roots in ""tsipouro"", which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavoured with anise. This version eventually came to be called ouzo. Modern ouzo distillation largely took off in the beginning of the 19th century following Greek independence. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros,"
"Arak (drink) Arak or araq is a West Asian distilled spirit (~40–63% alc/vol or ~80–126 proof) in the anise drinks family. It is a translucent white unsweetened anise-flavored drink, which is traditionally made of only two ingredients, grapes and aniseed. Aniseeds are the seeds of the anise plant, and when crushed, their oil provides Arak with a slight licorice taste. Arak is the traditional alcoholic beverage in Western Asia, especially in the Eastern Mediterranean, as well in Iran, Armenia and Lebanon. The word arak comes from Arabic """" , meaning 'perspiration'. Its pronunciation varies depending on local varieties of Arabic:"
"Anijsmelk Anijsmelk is a Dutch drink consisting of hot milk flavored with anise seed and sweetened with sugar. One traditional use takes place during ice skating. ""Anijsmelk"" is also said to have a soporific effect. The drink (which, outside the Netherlands, is consumed by expats in, for instance, Michigan and South Africa) can be made from scratch, but it is more common to use tablets called ""anijsblokjes"", made with anise flavoring and sugar; the tablets are dissolved in hot milk. ""Anijsblokjes"" are made by the company De Ruijter and have been produced since at least the 19th century. However, the"
"Absinthe Absinthe (; ) is historically described as a distilled, highly alcoholic beverage (45–74% ABV / 90–148 U.S. proof). It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of ""Artemisia absinthium"" (""grand wormwood""), together with green anise, sweet fennel, and other medicinal and culinary herbs. Absinthe traditionally has a natural green colour, but may also be colourless. It is commonly referred to in historical literature as """""""" (the green fairy). It is sometimes mistakenly referred to as a liqueur, but it is not traditionally bottled with added sugar and is, therefore, classified as a spirit. Absinthe"
"machine that was used to make these aniseed and sugar blocks broke down and due to the age of the machine was irreparable. Since then, the product is sold in powder sachets. Anijsmelk Anijsmelk is a Dutch drink consisting of hot milk flavored with anise seed and sweetened with sugar. One traditional use takes place during ice skating. ""Anijsmelk"" is also said to have a soporific effect. The drink (which, outside the Netherlands, is consumed by expats in, for instance, Michigan and South Africa) can be made from scratch, but it is more common to use tablets called ""anijsblokjes"", made"
"alcohol at approximately 38% ABV and above, but not in water. Diluting the spirit causes it to separate creating an emulsion, whose fine droplets scatter the light. This process is called louching, and is also found while preparing absinthe. Similar aperitifs include oghi (from Armenia), mastika from Bulgaria and Macedonia, rakı from Turkey, pastis (France), and arak (from the Levant). Its aniseed flavour is also similar to the anise-flavoured liqueurs of sambuca (Italy) and anís (Spain) and the stronger spirits of absinthe (France and Switzerland). Aguardiente (Colombia), made from sugar cane, is also similar. The Italian drink ""Pallini Mistra,"" named"
"from Artemis, the ancient Greek goddess of the hunt. ""Absinthe"" is derived from the Latin ""absinthium"", which in turn comes from the Greek ""apsínthion"", ""wormwood"". The use of ""Artemisia absinthium"" in a drink is attested in Lucretius' ""De Rerum Natura"" (I 936–950), where Lucretius indicates that a drink containing wormwood is given as medicine to children in a cup with honey on the brim to make it drinkable. Some claim that the word means ""undrinkable"" in Greek, but it may instead be linked to the Persian root ""spand"" or ""aspand"", or the variant ""esfand"", which meant ""Peganum harmala"", also called"
"similar to rakia in the Balkans. Raki or rakı (, , , ) is an unsweetened, occasionally (depending on area of production) anise-flavoured, alcoholic drink that is popular in Albania and Greece (where it is distinctly different and comes as an unflavoured distillate, unlike its Turkish counterpart), Iran, Turkic countries, and in the Balkan countries as an apéritif. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, arak and aguardiente. In Turkey, it is considered a national drink. Raki () (a"
"anise, anise, fennel or other plant, containing the same aroma component with concentration at least of 2.5 grams per litre, sugar at least 40 grams per litre, with or without addition of mastic and/or aroma destilate and has specific organoleptic characteristics."" In Macedonia, mastika () is most commonly consumed as an aperitif, usually poured over ice and enjoyed with meze. Containing 43–45% alcohol, it has a hot taste not unlike that of brandy and is usually made from grapes, raisins, plums or figs. In Macedonia, mastika has traditionally been made in the Strumica area; the best known Macedonian brand, ""Strumička"
"and legal. Ghanaian moonshine is referred to as ""akpeteshie"", and is distilled from palm wine, or juice from the sugar cane. It is also at times referred to as ""apio"" or simply ""hot drink"". Greek moonshine is known as tsipouro (Greek: τσίπουρο) or raki (Greek: ρακή). In the island of Crete it is also known as raki (Greek: ρακή) or tsikoudia (Greek: τσικουδιά). It is usually made from pomace grapes. The best quality of raki (Greek: ρακή) is made from grape berries. There is also anise-flavored tsipouro, usually made in Thessaly (Tsipouro Tyrnavou) and also tsipouro (Greek: τσίπουρο) made from"
"included canned pineapple slices in light syrup sold in cans of ten and tinned tomatoes. It is marketed by the Atlantic Supermarkets of Greece. Agrotissa Agrotissa or in Greek Αγρότισσα is the brand name for a range of products sold in Greece. It literally means ""farmer-girl"". This is a well-known brand in Greece, a common variety being the condensed milk, which is marketed in tins of 410 g, or 387 ml. It is designed to be used with water, in the ratio of 1:1. One tin will produce 4 glasses of milk, with 3.75% fat content. Due to its easy"
"Oenomel Oenomel, derived from the Greek words ""oinos"" (wine) and ""meli"" (honey), is an ancient Greek beverage consisting of honey and unfermented grape juice. It is sometimes used as a folk remedy for gout and certain nervous disorders. Many drinks are prepared using honey. Mead is a fermented alcoholic beverage made of honey, water, and yeast. Oxymel is made of honey, vinegar, sea salt, and rain-water. Hydromel consists of simply honey and water. Rhodomel is a mixture of roses and honey. Omphacomel is made from fermented grape juice and honey. Oenomel comes from unfermented grape juice and honey. Oenomel has"
"also distilled. Ouzo is usually mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass. Ouzo is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives and feta cheese. Ouzo can be described to have a similar taste to absinthe which is liquorice-like, but smoother. On October 25, 2006, Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well"
"drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name ""pastis"" comes from Occitan ""pastís"" which means ""mash-up"". By legal definition, pastis is described as an anise-flavored spirit that contains additional flavor of licorice root, contains less than 100 grams/l sugar, and is bottled at a minimum of 40% ABV (""pastis"") or 45% ABV (""pastis de Marseille""). While pastis was originally artisanally produced from whole herbs like most spirits at the time of its creation, modern versions are typically prepared"
"ethnic confectioneries, including black jelly beans, British aniseed balls and ""troach"" drops, Australian humbugs, New Zealand aniseed wheels, Italian ""pizzelle"", German ""Pfeffernüsse"" and ""Springerle"", Austrian ""Anisbögen"", Dutch ""muisjes"", New Mexican ""bizcochitos"", and Peruvian ""picarones"". It is a key ingredient in Mexican ""atole de anís"" and ""champurrado"", which is similar to hot chocolate, and it is taken as a digestive after meals in Pakistan and India. The Ancient Romans often served spiced cakes with aniseed called """" at the end of feasts as a digestive. This tradition of serving cake at the end of festivities is the basis for the tradition"
"Another distillation takes place, usually on the lowest possible temperature. For a quality arak, the finished spirit is aged in clay amphoras to allow the angel's share to evaporate and thus the remaining liquid is the most suitable for consumption. Arak (drink) Arak or araq is a West Asian distilled spirit (~40–63% alc/vol or ~80–126 proof) in the anise drinks family. It is a translucent white unsweetened anise-flavored drink, which is traditionally made of only two ingredients, grapes and aniseed. Aniseeds are the seeds of the anise plant, and when crushed, their oil provides Arak with a slight licorice taste."
"local liquors, such as mastika (not to be confused with the homonymous anise-flavored Bulgarian drink), kitron, a citrus flavoured liquor from Naxos and tentura, a cinnamon flavored liquor from Patras. Metaxa is a well-known brand of brandy blended with wine and flavorings. Local dessert and fortified wines include muscats (with the Muscat of Samos being the most well-known), mavrodafni, produced from a black grape indigenous to the Achaea region in Northern Peloponnese, and ""Vin Santo"" of Santorini, a variation of the Italian ""Vin Santo"". Greek cuisine Greek cuisine (, ""Elliniki kouzina"") is a Mediterranean cuisine. Contemporary Greek cookery makes wide"
"of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others. In Suriname, there is a drink called """", which is a similar syrup made of sugar and almonds. In Italy, there is a drink called ""orzata"", which is a syrup made of benzoin. It only contains some of the bitter almond flavour. Maltese ""ruġġata"" is made of almond and vanilla essence and may include cinnamon and cloves. In Cyprus and on the Greek islands of Chios and Nisyros, a similar syrup"
"from water and pomace (the residue from squeezed grapes), mixed with lees, was made by country people for their own use. The Greeks sometimes sweetened their wine with honey and made medicinal wines by adding thyme, pennyroyal and other herbs. By the first century, if not before, they were familiar with wine flavoured with pine resin (modern ""retsina""). Aelian also mentions a wine mixed with perfume. Cooked wine was known, as well as a sweet wine from Thásos, similar to port wine. Wine was generally cut with water. The drinking of ""akraton"" or ""unmixed wine"", though known to be practised"
"drink of their rivals. In Modern Greece, a limited number of brands—owned by breweries from northern Europe in most cases (e.g. Heineken or Amstel)—dominated for many years the local market, while a stringent Bavarian-influenced beer purity law was in force. Gradually, the provisions of this law loosened, and, since the late 1990s, new local brands emerged (in 1997 Mythos made a breakthrough) or re-emerged (e.g. Fix Hellas), reviving competition. In recent years, in parallel with the large breweries, local microbreweries operate throughout Greece. Other traditional Greek alcoholic beverages include the anise-flavored ouzo, tsipouro (whose Cretan variation is called tsikoudia), and"
"fresh whey cheese, similar to ricotta, made from goat or sheep milk. Two varieties exist, dry and fresh anari. Dry anari is salted and is much harder than the fresh variety, and is served grated with pasta dishes and Giouvetsi, while fresh anari is eaten in slices with honey or carob syrup. Ayran is a traditional drink made of milk. Its recipe varies from region to region. ""Triantafyllo"", a thick concentrated dark pink syrup (rose cordial) made from the extract of the Cyprus (Damascus) rose, has water or milk added to make a refreshing sweet cordial, especially in summer. It"
"the best way to enjoy tsipouro is straight from the freezer. Some people prefer to either dilute with water or add ice. Tsipouro is usually served in shot glasses with meze (a small side dish) such as nuts, dried fruit, raisins, cheese, olives, seafood, meat, halva, or paximadi (rusk). In 2006, Greece filed a request for tsipouro to be recognized as a PDO (Protected Designation of Origin) product, which was granted later that year. Anise-flavoured tsipouro is also available, produced especially in Macedonia and Thessaly. Anise-flavoured tsipouro and ouzo have almost identical taste but vary enormously in their method of"
"Ambrosia In the ancient Greek myths, ambrosia (, ) is sometimes the food or drink of the Greek gods, often depicted as conferring longevity or immortality upon whoever consumed it. It was brought to the gods in Olympus by doves. ""Ambrosia"" is sometimes depicted in ancient art as distributed by a nymph labeled with that name. In the myth of Lycurgus, an opponent to the wine god Dionysus, violence committed against Ambrosia turns her into a grapevine. Ambrosia is very closely related to the gods' other form of sustenance, ""nectar"". The two terms may not have originally been distinguished; though"
"the connotation of being a blend of strength and sweetness, which can mean something positive (as in a personality trait) or negative (as in a carrot-and-stick approach). Oenomel Oenomel, derived from the Greek words ""oinos"" (wine) and ""meli"" (honey), is an ancient Greek beverage consisting of honey and unfermented grape juice. It is sometimes used as a folk remedy for gout and certain nervous disorders. Many drinks are prepared using honey. Mead is a fermented alcoholic beverage made of honey, water, and yeast. Oxymel is made of honey, vinegar, sea salt, and rain-water. Hydromel consists of simply honey and water."
"may also be served as part of an assorted meze small plate platter that is traditionally served with the anise-flavored liquor called ouzo. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley. Some variations are made with cattails or purslane, tofu, dill, and seasoned with Vege-sal and either whole allspice or spicebush berries. Purslane is called ""glistrida"" in Greek and this may be called ""glistrida me yiaourti"" meaning ""purslane and yogurt salad"" rather than ""tzatziki"". One simple recipe calls for"
"is distinct from ""rodostagma"" (literally ""rose drops"") (rose water) and ""anthonero"" (blossom water), which are used to sweeten mahallepi and other sweetmeats. Among Cypriots traditional brandy and zivania are of the most popular drinks on the island. The second popular drink is beer. The local breweries of KEO and Carlsberg command the lion's share of the market. In Northern Cyprus, Efes is the most widely sold. Evidence of wine production on Cyprus goes back for millennia. Commandaria, the oldest wine in continuous production, is a popular dessert wine. Cyprus also has a tradition of brandy production, with production by various"