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29th July 2023 at 21:19
Upgraded my rating from 3.5 to 4.5 using Carpano Atinca vermouth. A reverse Rob Roy with a kick. Ouzo is hardly noticeable. But it’s different w/o it.
10th December 2020 at 08:32
Well that's the thing, I do like ouzo! But as you say it is such a pervasive flavour. I wonder if it might work best as a rinse, a la absinthe. Anyway, I do like the sound of the Greek Martini, thanks for the suggestion. I don't have any mastiha unfortunately. But I'll continue to experiment!
Simon Difford’s Avatar Simon Difford
10th December 2020 at 10:04
Mastiha is another big-flavoured product but is delicious. Please let me know if you come across any great ouzo cocktails.
9th December 2020 at 21:22
I wanted to love this one, but couldn't quite manage it I'm afraid Simon! I didn't hate it by any means, but even at .25 oz I found the ouzo pretty dominant. Maybe a more robust vermouth than Martini might stand up to it better. I may try again with Punt e Mes and more scotch one day.

I do feel like there must a drink out there that can make really great use of ouzo! I'm not sure if this is quite the one though.
Richard Elgar’s Avatar Richard Elgar
10th April 2021 at 16:47
I created this ouzo cocktail. It's alright, I think, as a highly adapted Pernod & Black, now the Greek & Black:
https://www.diffordsguide.com/cocktails/recipe/7976/greek-and-black
Simon Difford’s Avatar Simon Difford
10th December 2020 at 07:51
Ouzo has a huge pervasive flavour so I guess you need to like ouzo to like a cocktail with a decent slug of ouzo in it. My other attempt at a cocktail with ouzo is a Greek Martini.