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Ouzo is usually mixed with water, becoming cloudy white, sometimes with a faint blue tinge, and served with ice cubes in a small glass. [4] 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 ...
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.
It may also be served on the rocks or with water, resulting in the ouzo effect from the anethole in the anise. Like other anise liqueurs, it may be consumed after coffee as an ammazzacaffè (Italian: "coffee-killer") or added directly to coffee in place of sugar to produce a caffè corretto (Italian: "corrected coffee"). [5]
If you can’t keep track of how many cups you’re gulping a day, invest in a high-tech water bottle that’ll take stock of your daily intake. 7 Thirst-Quenching Tips To Help You Figure Out How ...
The Centers for Disease Control and Prevention also reports that water intake is "significantly lower" in older adults: an average of 36 ounces a day for the 60-plus crowd, compared with 51 ounces ...
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Fino sherry is a classic apéritif.. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and
Why doesn't the ouzo become cloudy in the manufacturing process when water is added to the ouzo yeast: "they simply dilute ouzo yeast with water (and add sugar if needed)?" 76.123.203.164 12:52, 2 February 2008 (UTC) This is discussed in a bit more detail in the article on ouzo effect. It seems to have to do with the concentration of ethanol ...