Now you may not think that ouzo has much to do with boats, or that there's much to understand about the Greek anise-flavored liquor. A shot is a shot, right?
Writer Lynda Morris Childress disagrees.
First of all, she explains, ouzo should never be consumed as a shot. At least not if you want to drink it like the Greeks do.
Lynda and her Greek husband, Kostas Ghiokas, own a charter business in Greece, and run crewed charters on their yacht, Stressbuster. "On every charter," Lynda explains, "nearly everyone wants to try ouzo, and I end up giving a mini-seminar on it—how it's made (from grape skins and stems, and then distilled/aged like fine wine); how not to drink it (you wouldn't believe how many guests try to do ouzo "shooters"); the proper way to drink it (always with mezedes [the Greek version of tapas], usually in late afternoon, always diluted with ice or water).
"Most definitions of ouzo call it an apertif, but nowhere in Greece is it drunk as a before-dinner cocktail; neither is it an after-dinner drink like sambuca or cognac."
Find out when and how ouzo is consumed by reading the full article, How to Drink Ouzo Like a Greek on YachtWorldCharters. Lynda also clues us in on the differences between various bottled ouzos: which are best, and which to avoid "at all costs."