The second most coolest thing about ouzo is the way this Greek aperitif transforms from crystal clear to milky white with the introduction of just a little water or, in the case of the slightly time-lapsed video above, an ice cube. Appropriately enough, this miracle of modern libations is called the ouzo effect, which, if you ask me to explain, I’ll just direct you to Elton John.
“All the science I don’t understand
It’s just my job five days a week.”
But the coolest thing about this black-licorice flavored liquor is how awesome it is to drink. And at roughly 40% alcohol by volume, a couple of these bad boys gives a whole different meaning to the term “ouzo effect.” Yamas!
Everywhere Once 
I thought you meant the effect it had on me after I had drunk it. I do remember the ice cube trick though. Very Cool.
Marcey
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I have experienced the ouzo effect… Usually via a shot glass in the wee hours of the morning. Would be better to upgrade to a considered experience in its native country. Thanks for the education about the ice/water effect.
Flaming Sambuca anyone?
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Never had it, and I trust that it is definitely potent. But it can’t be as potent as homemade Slovakian slivovice! While it doesn’t have the same wow factor as the ouzo in your video, a couple shots of slivovice will knock you off your feet and the sugar will turn your teeth to putty!
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Yeah, homemade anything can be quite potent – in the U.S. we call that Moonshine. 🙂 The only slivovitz (plum brandy) we had was in Croatia and it was commercially distilled so it had the same alcohol content (40% a.b.v.) as the Ouzo.
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I used to dip my pee pee in and see it turn cloudy
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