Ouzo Recipe

Infuse Anise Seeds

In a large glass jar, add 1 cup of anise seeds to 4 cups of neutral grain alcohol. Seal the jar tightly and let it sit in a cool, dark place for about 2 weeks. Shake the jar gently every few days to help the infusion process.

Prepare Simple Syrup

In a small saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat, stirring constantly until the sugar dissolves completely. Remove from heat and let it cool to room temperature.

Strain the Infused Alcohol

After 2 weeks, strain the anise-infused alcohol through a fine mesh strainer or cheesecloth into a clean bottle. Discard the solids.

Combine and Bottle

Mix the strained anise-infused alcohol with the cooled simple syrup in a large mixing bowl or pitcher. Adjust sweetness to taste, if needed. Once combined, funnel the ouzo into clean bottles and seal tightly.

Chill and Serve

Refrigerate the ouzo for at least 24 hours before serving. Serve chilled in small glasses, and enjoy with meze (Greek appetizers) or on its own.