A dry, anise-flavored aperitif and Greece’s national drink, Ouzo is Similar in taste to Absinthe or Sambuca. To make Ouzo, both green and star anise as well as fennel, cardamom, coriander, cinnamon, cloves and other spices and botanicals are added to a neutral grape-based spirit. Exact recipes have become guarded family secrets, passed down from one generation to the next. Because most Ouzos are quite complex as a result of the diverse ingredients used to make them, they are commonly diluted with a bit of water and sipped with mezedes such as dolmas, grilled eggplant or charcuterie and cheese.