The fundamental distinction between Ouzo and Sambuca is that the former is an anise drink, whilst the latter is an Italian anise-flavored liqueur. Its flavor is comparable to that of other anise liquors such as pastis and sambuca. Other regional spirits may or may not include anise, arak, raki, and mastika. Anise-based drinks are found in many cultures around the world.
Sambuca has a longer history than Ouzo and can be traced back to at least the 16th century when it was first made in Italy. It is thought to have originated from the Greek word for "nut" which refers to the anise seed pod that gives the liquor its characteristic flavor. In fact, the term "sambuca" comes from the Arabic word for anise, which is sambah.
To begin with, ouzo is a Greek beverage, whereas raki is Turkish in origin. The key distinction is that raki is substantially stronger than ouzo. It is frequently 90 percent proof, which is roughly double the strength of Ouzo. And even if you can't see it, you can taste it! The flavor of raki is very strong and often described as aniseed-like or licorice-like.
Ouzo is traditionally made from wheat flour, water, yeast, sugar, and an acidic ingredient such as lemon juice or wine. When making raki, however, grape must (the sweet liquid left over after wine has been made) is usually used instead. Both ouzo and raki come in plain and aniseed-flavored varieties.
In conclusion, ouzo is a Greek aniseed-flavored liqueur while raki is a strong Turkish liquor. They are not interchangeable with each other.
(80 Proof) Ouzo #12-Greek Anise Liqueur (750ml) The most renowned drink in Greece, ouzo, is a spicy, anise-flavored liqueur prepared from crushed grape skins and aromatics. It is distilled three times to produce a clear, pale yellow liquid with a strong anise flavor and aroma. Ouzo has a moderate amount of alcohol by volume (45-50%). In addition, it contains small amounts of acetaldehyde and acetic acid.
The word ouzo comes from the Turkish word uzun, which means long. This refers to the length of time it takes for ouzo to dissolve in water.
Ouzo is used as an anisette in cocktails and also served on its own as an aperitif. It goes well with fried foods and vegetables, but be careful not to overindulge!
Although ouzo is traditionally made from grapes, rice wine can be used instead. The main ingredient is usually combined with other spices including coriander, cinnamon, nutmeg, and pepper. Then the mixture is distilled several times until it reaches the required strength.
In Greek mythology, anise was given to Athena by the goddess Hera in exchange for making clothes for humans.
"Sambuca" is an Italian liqueur produced from elderberries and flavored with licorice that is customarily served with three coffee beans representing health, prosperity, and fortune, and "absinthe" is the plant absinthium, or wormwood essence. Sambuca is usually slightly yellow in color, while "absinthe" is green.
Both are anise-flavored spirits containing an estimated 85-90% alcohol by volume. Absinthe was traditionally made with the leaves of the wormwood plant, which has a bitter taste; however, because of its psychoactive properties, this herb is now used as a flavoring instead. Common names for absinthe include French: avion (the bird), anisette (anise); Flemish: adelie; German: Ädelholz; Spanish: abísmo (the name is derived from the Greek word for "noble tree"); Swiss: essigbaumwurtemann.
In France, Switzerland, and Belgium, it is illegal to produce or sell absinthe without a license from the government agency in charge of liquor sales. It's also illegal to serve absinthe as an aperitif or before 9 a.m., after 3 p.m., or during school hours. Licensees must follow specific procedures to ensure that their products are not being diluted with water or other ingredients.