Perhaps Greece’s favourite ouzo… 115 years ago, in Plomari village on the southern tip of the Greek island of Lesvos, Isidoros Arvanitis began his journey in the pursuit of creating the world’s top quality Ouzo. His efforts were certainly fruitful and Ouzo of Plomari has today gained recognition worldwide as one of Greece’s perfect drink to accompany good food, good company and good time!

The anise-flavoured ouzo is always better with water or ice, not neat and always with plenty of small appetizers. The ice gives ouzo the right temperature, while water provides the characteristic white colour/emulsion that we all love. A detail that is good to know is that the best way to serve ouzo is to add the water before the ice so that the temperature is reduced gradually and the aromas are released properly.

The perfect pairing for ouzo is seafood. Enjoy it with meze dishes such as grilled octopus and shrimp. When cooking seafood at home, ouzo is also an excellent ingredient too, think prawn saganaki!

Best served: chilled.

Alcohol: 40%