Ouzo Cocktails

About: I always liked making stuff and when my grandfather showed me Instructables I became an addict. I don't have any degrees yet but I'm working on my aeronautics engineering degree :-P

I love Crete and recently visited there, that inspired me to upload a guide of how to make the Ouzo and lemon cocktail and the White Ouzo cocktail (which I learned from a bartender in my hotel).

Step 1: Watch Video

Step 2: Ingredients

For these cocktails you will need:


Serving glasses.

A lemon

A shaker.

1 cup measuring cup.



Step 3: Ouzo With Lemon

Start by squeezing the juice f 1 lemon into the shaker, then, add 1 cup of water and 2 teaspoons of sugar.

Pour 60 ml of Ouzo. (2 oz). Fill shaker with ice, shake well, pour into a glass and garnish with lemon.

Step 4: White Ouzo

Into a drinking glass, pour some Ouzo, than add 1 ice cube and pour a small amount of water while watching the Ouzo turns white.

** Now for some science- the reason the Ouzo turns white is that anethole (the essential oil of anise) is completely soluble in alcohol at approximately 38% and above. Adding the water lowers the alcohol percentage thus preventing the anethol from completely dissolving and creating an emulsion that has the anethol color.

Step 5: That's It

Hope you guys enjoyed this guide, please vote if you did :}

Let me know what you thought of this.

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    2 Discussions


    3 years ago on Introduction

    I was raised on Ouzo, and told the only way to enjoy it was "neat" or "on-the-rocks".

    But you know what? I'm going to give the lemon a try. Every self-respecting Greek has lemons on hand at all times.

    Not sure it needs sugar.

    Ouzo is an aperitif, a before-dinner drink, and sugar may render it too much like Sambuca, which is a desert cordial (Anisette also), and spoil your appetite for all the lamb and moussaka. But with your recipe, Ouzo could work well after a meal, with your Greek Coffee and some Baklava.

    It should also be noted that "good" Ouzo (like yours) gets cloudy with water or ice, and the lesser ones stay clear when water is added. The best one's I've found in the US are Metaxa, and Aichaia Clauss. In Greece, some of the most amazing artisinal Ouzos come from the island of Lesvos.


    1 reply

    Reply 3 years ago

    Hi tnx for the comment, tell me how the cocktail went after you tried it and what did you think about whether it's an aperitif or a digestif.