Free recipe guide
How to make Ouzo
Learn what makes Ouzo special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Ouzo is cooked the way aperitivo hour across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
Ouzo finds its place in the Greek home at the hour when the sun dips low, signaling the start of aperitivo. It's a ritual that’s less about precision and more about feeling, where olive oil flows freely, salt is pinched by instinct, and a wedge of lemon is always within reach. This is not the ouzo of the bustling taverna, but the one that sits comfortably on a family table, its recipe passed down through generations without ever being written. The sip of ouzo is a sensory journey—beginning with the crispness of its aniseed aroma, deepening as it clouds with ice and cold water, and ending in a gentle, warming glow. Its robust flavor is perfectly balanced by a simple meze plate, each bite enhancing the next sip. This is ouzo as it is meant to be: a liquid pause, a moment suspended in the evening light.
Authentic Greek Cuisine
Bring the full collection home—authentic recipes, cultural notes, and a beautiful book for your table or as a gift.
The Greek pantry, pots, and table
The spices, mixes, and hearths that belong to Greek cooking — then the people around them, and the kitchens still joining the table.
Open the Greek pantry Open Greek cookware The Greek table Host a Greek night Join the community