Raki vs Ouzo?!
Answers: Are these the same or are they different? If so, how exactly are they different?
Raki is made from different fruits in different regions, but grapes, figs and plums are the main ones.
Raki (Turkish) is a usually anise-flavored apéritif that is produced by twice distilling either only suma or suma that has been mixed with ethyl alcohol in traditional copper alembics of 5000 lt (1320 US gallon, 1100 UK gallon) volume or less with aniseed. It is similar to several kinds of alcoholic beverages available in the Mediterranean and parts of the Balkans, including pastis, sambuca and ouzo. The general consensus is that all these liqueurs preceded arak, a similar Arabic liqueur, but it remains a theory. In the Balkans, however, raki refers to a drink made from distilled pomace, similar to Italian grappa, Bulgarian rakia, Greek ouzo and tsipouro, Cretan tsikoudia, Cypriot zivania and Spanish orujo.
In Turkey, raki is the unofficial 'national drink' and it is traditionally drunk mixed with water; the dilution causes this alcoholic drink to turn a milky-white colour, and possibly because of its colour, this mixture is popularly called aslan sütü or arslan sütü, both literally meaning "lion's milk" (aslan and arslan also mean strong, brave man, hence milk for the brave men).
Ouzo (ο?ζο) is an anise-flavored liqueur that is widely consumed in Greece. It is similar to French pastis, or Italian Sambuca and Turkish rak?, but a little sweeter and smoother. It can be drunk either straight or mixed with water.
Ouzo is made from a precise combination of pressed grapes, herbs and berries. It begins as alcohol made from grape skins or other local produce. It is then mixed together with herbs and other ingredients, including star anise, coriander, cloves, angelica root, licorice, mint, wintergreen, fennel, hazelnut and even cinnamon and lime blossom. The mixture is boiled in a copper still, regulated by a taster.
The resulting liquid is cooled and stored for several months before it is diluted to about 80 proofs, or 40 per cent alcohol.
Ouzo it is usually served as an aperitif on ice and water, in mixed drinks and cocktails.
Ouzo is the de facto Greek national liqueur and no other drink is more closely associated with Greece than this clear, anise-flavored spirit. In Greece, Ouzo is consumed as an aperitif, an after-dinner drink, at celebrations, and as an after-work pick-me-up. It’s frequently used in cooking as well as to toast a new bridal couple, a new baby, or a special anniversary.
What is Ouzo?
Ouzo is made from distilling pressed fruit, usually grapes, raisins, or figs, and flavoring the resulting liquid with anise seeds, and sometimes, a touch of fennel or aromatic herbs. Ouzo has a distinct licorice-like flavor and is deceptively strong, usually about 35 – 45 percent alcohol. It is a relatively recent concoction. Ouzo was first produced in the late 19th century. Ouzo’s roots, however, are deep-seated in Greek history. The Greek physician, Hippocrates (of Hippocratic oath fame) writes about a similar drink, anisum, and its medicinal properties.
Serving Ouzo
Ouzo is traditionally served neat (without ice) accompanied by a glass of water or ice on the side. The drink is clear until it is mixed with the water or ice, as is traditional, when it turns a milky opaque color. Ouzo is traditionally consumed as a mixture of one part ouzo and two parts water. Ouzo is served is most every Greek restaurant and also in ouzeria, Greek ouzo bars, which are similar to France's wine bars. These are convivial gathering places for men and women alike, and even the smallest villages have them.
Cooking with Ouzo
Ouzo is an ideal accompaniment to mezes, the traditional small plates of Greek appetizers – olives, feta cheese, squid, and such. Ouzo makes an excellent aperitif since it does not overwhelm the palate, as do many types of liquor. Ouzo also stands up nicely to pungent Greek cheeses and cured fish. In cooking, Greeks use ouzo to make a complex fish sauce and even as a syrup for Greek sweets and cakes.
Raki is a Turkish made liquor, and Ouzo is Greek. They are both very similar anise flavored distilled alcohols. Ouzo tends to be a little sweeter. Both have similar origins.
YES THEY ARE THE SAME.