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Perfect Aperitif drink of 2015 - Ice Trinke Ouzo

Ouzo can colloquially be referred to as a particularly strong drink, the cause of this being its sugar content. Sugar delays ethanol absorption in the stomach, and may thus mislead the drinker into thinking that they can drink more as they do not feel tipsy early on.

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Perfect Aperitif drink of 2015 - Ice Trinke Ouzo

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  1. Aperitif drink In modern Greece, ouzeries (the suffix -erie is imported from French) can be found in nearly all cities, towns, and villages. These cafe-like establishments serve ouzo with mezedes — appetizers suchasoctopus, salad, sardines, calamari, fried zucchini, and clams, among others. It is traditionally slowly sipped (usually mixed with water or ice) together with mezedes shared with others over a period of several hours in the early evening. Ouzo can colloquially be referred to as a particularly strong drink, the cause of this being its sugar content. Sugar delays ethanol absorption in the stomach, and may thus mislead the drinker into thinking that they can drink more as they do not feel tipsy early on. Then the cumulative effect of ethanol appears and the drinker becomes inebriated rather quickly. This is why it is generally considered poor form to drink ouzo "dry hammer" ("ξεροσφύρι", xerosfýri, an idiomatic expression that means "drinking alcohol without eating anything") in Greece. The presence of food, especially fats or oils, in the upper digestive system prolongs the absorption of ethanol and ameliorates alcohol intoxication.

  2. History Ouzo has its roots in tsipouro, which is said to have been the pet project of a group of 14th century monks living in a monastery on Mount Athos. One version of it was flavoured with anise. This version eventually came to be called ouzo.[1] 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 NikolaosKatsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavour in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood".[2] In 1932, ouzo producers developed a method of distillation using copperstills that is now the standard method of production. One of the largest producers of ouzo today is Varvayiannis (Βαρβαγιάννης),[citation needed] located in the town of Plomari in the southeast portion of the island of Lesbos, while in the same town Pitsiladi (Πιτσιλαδή), a variety of high-quality ouzo, is also distilled. Ouzo is traditionally 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.

  3. Ice Trinke Ouzo Ούζο Θρακιώτικο "7" 200ml Price : 3.20€

  4. Ice Trinke Ouzo Ούζο "Ψαροπούλα" 200ml Price : 4.20€

  5. Ice Trinke Ouzo Ούζο "Μπαμπατζίμ" 200ml Price : 4.70€

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