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by **tessintrnc** » Sat Dec 15, 2007 10:32 am

I hate the smell and taste - reminds me of aniseed balls when I was a child - YUK !!!!

by **Nikitas** » Sat Dec 15, 2007 11:14 am

A friend reminded me recently of my student days when I distilled ouzo in London. I had forgotten all about it. I was given the fractional distillator by my chemistry teacher! Bought the essential oils of anise in a shop near Tottenham court road, a place for amateur wine makers. Started off with blocks of fructose and fermented it with high alcohol resistant yeast. Distilled the first batch, and then mixed it with distilled water 50-50 and added the essential oils and redistilled.

Result- a kind of anisedd flavored Zivania, actually very much like Tyrnavo Tsipouro.

It was all done for science I swear! Funny, but I did not follow that branch of learning!

by **denizaksulu** » Sat Dec 15, 2007 3:45 pm

Nikitas wrote:A friend reminded me recently of my student days when I distilled ouzo in London. I had forgotten all about it. I was given the fractional distillator by my chemistry teacher! Bought the essential oils of anise in a shop near Tottenham court road, a place for amateur wine makers. Started off with blocks of fructose and fermented it with high alcohol resistant yeast. Distilled the first batch, and then mixed it with distilled water 50-50 and added the essential oils and redistilled.

Result- a kind of anisedd flavored Zivania, actually very much like Tyrnavo Tsipouro.

It was all done for science I swear! Funny, but I did not follow that branch of learning!

Its all great fun though. The danger withfractional distillation is that you could have ended up with enough Methanol to harm you. But you seem to have survived too. :lol:

by **dizzy** » Sun Dec 23, 2007 6:04 pm

webbo wrote:
Nikitas wrote:Mixing it with anything but water and/or ice sounds like sacrilege to me! Guess I am too conservative!

You just need to be more adventurous!!

Must re-iterate the words of Dinos, though not exactly!
'Any recipes using Ouzo please? The cooking element has intrigued me!

Bubbles x

Hi Bubbles
Years ago I made a pernod and chocolate cream dessert which after ages of preparation tasted like a creamy chocolate blancmange (double cream in it) but gorgeous with the pernod in. Everyone else enjoyed it - from what I can remember! :lol:

Could possibly put Ouzo in instead?

Diz.

by **webbo** » Mon Dec 24, 2007 8:29 am

dizzy wrote:
webbo wrote:
Nikitas wrote:Mixing it with anything but water and/or ice sounds like sacrilege to me! Guess I am too conservative!

You just need to be more adventurous!!

Must re-iterate the words of Dinos, though not exactly!
'Any recipes using Ouzo please? The cooking element has intrigued me!

Bubbles x

Hi Bubbles
Years ago I made a pernod and chocolate cream dessert which after ages of preparation tasted like a creamy chocolate blancmange (double cream in it) but gorgeous with the pernod in. Everyone else enjoyed it - from what I can remember! Could possibly put Ouzo in instead?

Sounds divine, my tummy is rumbling!!!!

B x

Diz.

by **GorillaGal** » Fri Dec 28, 2007 4:34 am

i had a couple while in CY, and i enjoyed them.

by **DINOS SKALIOTIS** » Fri Dec 28, 2007 1:18 pm

GorillaGal wrote:i had a couple while in CY, and i enjoyed them.

a couple of what may i ask? :lol:

by **GorillaGal** » Fri Dec 28, 2007 1:35 pm

DINOS SKALIOTIS wrote:
GorillaGal wrote:i had a couple while in CY, and i enjoyed them.

a couple of what may i ask?

why yes, i did have a couple. :lol:

by **DINOS SKALIOTIS** » Fri Dec 28, 2007 1:59 pm

GorillaGal wrote:
DINOS SKALIOTIS wrote:
GorillaGal wrote:i had a couple while in CY, and i enjoyed them.

a couple of what may i ask?

why yes, i did have a couple.

did you try any special gc juicey spicey pastourma while you were there?

tourist girls always compliment us on our sausasge :wink:

by **GorillaGal** » Fri Dec 28, 2007 3:10 pm

ah yes, the sausage was very nice.

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