Ouzo after the Greek city of Mystras in the Peloponnese is a version of ouzo made in Rome that closely resembles Greek and Cypriot ouzo. Ouzo Ouzo (, ) is a dry anise-flavoured aperitif that is widely consumed in Greece, Cyprus, Lebanon and Israel. Its taste is similar to other anise liquors like "rakı", pastis and sambuca. Ouzo has its roots in "tsipouro", which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavoured with anise. This version eventually came to be called ouzo. Modern ouzo distillation largely took
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