Born in Lesvos, it has the same name in every single language. It should be sipped slowly, and never gulped. In moderation, it puts you in a good mood, but will give you a blinding hangover if you drink it like there’s no tomorrow. It pairs beautifully with papalines (Kalloni sardines), otherwise known as Greek sushi, and other fish appetizers during summer months. It has the rich scent of anise star, but hides other aromas as well: fennel, coriander, cardamon, mastic, cinnamon and cloves. It is served in long, narrow glasses, and when you’re advised to “put water in your ouzo”, it is not to weaken the drink, but to complement the drink by allowing the aromas to be fully released. First add water, then ice. Remember this order; you don’t want the ouzo to be overly chilled, as this will dull the flavors. Ouzo should always be accompanied by a small bite to eat, a little music and great company. It’s best enjoyed in the afternoon or early evening. Ouzo generally comes in three grades: bulk, labeled or premium. We recommend choosing the latter two. It is the national drink of Greece and is famous the world over.