Perfect Aperitif drink of 2015 - Ice Trinke Ouzo

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Aperitif drink
In modern Greece, ouzeries (the suffix -erie is
imported from French) can be found in nearly all
cities, towns, and villages. These cafe-like
establishments serve ouzo with mezedes 
appetizers suchas octopus, salad, sardines, calama
ri, fried zucchini, and clams, among others. It
is traditionally slowly sipped (usually mixed
with water or ice) together with mezedes shared
with others over a period of several hours in the
early evening. Ouzo can colloquially be referred
to as a particularly strong drink, the cause of
this being its sugar content. Sugar delays
ethanol absorption in the stomach, and may thus
mislead the drinker into thinking that they can
drink more as they do not feel tipsy early on.
Then the cumulative effect of ethanol appears and
the drinker becomes inebriated rather quickly.
This is why it is generally considered poor form
to drink ouzo "dry hammer" ("?e??sf???", xerosfýri
, an idiomatic expression that means "drinking
alcohol without eating anything") in Greece. The
presence of food, especially fats or oils, in the
upper digestive system prolongs the absorption of
ethanol and ameliorates alcohol intoxication.
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History
Ouzo has its roots in tsipouro, which is said to
have been the pet project of a group of 14th
century monks living in a monastery on Mount
Athos. One version of it was flavoured
with anise. This version eventually came to be
called ouzo.1 Modern ouzo distillation largely
took off in the beginning of the 19th century
following Greek independence. The first ouzo
distillery was founded in Tyrnavos in 1856 by
Nikolaos Katsaros, giving birth to the famous
ouzo Tyrnavou. When absinthe fell into disfavour
in the early 20th century, ouzo was one of the
products whose popularity rose to fill the gap
it was once called "a substitute for absinthe
without the wormwood".2 In 1932, ouzo producers
developed a method of distillation
using copper stills that is now the standard
method of production. One of the largest
producers of ouzo today is Varvayiannis (?a?ßa????
???),citation needed located in the town
of Plomari in the southeast portion of the island
of Lesbos, while in the same town Pitsiladi (??ts?
?ad?), a variety of high-quality ouzo, is also
distilled. Ouzo is traditionally mixed with
water, becoming cloudy white, sometimes with a
faint blue tinge, and served with ice cubes in a
small glass. Ouzo can also be drunk straight from
a shot glass.
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Ice Trinke Ouzo
???? T?a???t??? "7" 200ml
Price 3.20
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Ice Trinke Ouzo
???? "?a??p???a" 200ml
Price 4.20
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Ice Trinke Ouzo
???? "?paµpat??µ" 200ml
Price 4.70
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