Ouzo is a typical spirit drink consumed at weddings and other celebrations in Cyprus and Greece and is made from ripe grapes, alcohol and aniseed. Its origins are believed to date back to the 14th century when the monks of Monte Atos began to make tsipouro, a pomace spirit. A version of this typical eau-de-vie was flavoured with anise and, with time, it would be this drink that gave rise to ouzo. Ouzo 12 is produced from a secret blend of herbs, seeds and fruits - including aniseed, fennel seeds and mastic resin - whose aromas are extracted by maceration or distillation. The distillate undergoes a double distillation, carried out by passing the liquid through 16 discontinuous copper stills. At first sight, ouzo is colourless; however, like wormwood, when mixed with water, it becomes milky. If you want to enjoy it Greek-style or entertain your friends with a Greek version of tapas, the mezes: small trays of fresh fish, chips, olives and feta cheese accompanied by a tasty aniseed glass. You'll see how you become the ideal host.