Ouzo alcohol at approximately 38% ABV and above, but not in water. Diluting the spirit causes it to separate creating an emulsion, whose fine droplets scatter the light. This process is called louching, and is also found while preparing absinthe. Similar aperitifs include oghi (from Armenia), mastika from Bulgaria and Macedonia, rakı from Turkey, pastis (France), and arak (from the Levant). Its aniseed flavour is also similar to the anise-flavoured liqueurs of sambuca (Italy) and anís (Spain) and the stronger spirits of absinthe (France and Switzerland). Aguardiente (Colombia), made from sugar cane, is also similar. The Italian drink "Pallini Mistra," named
Ouzo percent; the minimum allowed is 37.5 percent. Ouzo production itself does not include fermentation. In modern Greece, "ouzeries" (the suffix -erie is imported from French) can be found in nearly all cities, towns, and villages. These café-like establishments serve ouzo with "mezedes"—appetizers such as octopus, salad, sardines, calamari, 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. In other countries it is tradition to have ouzo in authentic Greek restaurants as an aperitif, served in a