I was first introduced to Ouzo a number of years ago by an old friend, who told me a story of how his Greek boss had insisted he drink it as some sort of perverse initiation into both manhood and gainful employment. He described the effects of this rite of passage as being “like getting kicked in the face by a donkey,” and urged me to always treat Ouzo with the utmost respect. Then, of course, he poured us each a few shots of it to illustrate his point.

I have heard much the same thing from other drinkers since then- Ouzo, it is generally agreed, is not to be trifled with. But when you look at the label, the alcohol content isn't any higher than for any other hard liquor. So what gives? Why is Ouzo respected and feared when it isn't really any more alcoholic?

The answer is counter-intuitive but still true. It's because it's sweet, tasting distinctly like licorice. (It's similar to Sambuca in this respect.) The sweetness has two, equally dangerous side-effects. You don't have to fight to swallow it down as some people have to do with whiskey or vodka. This means you tend to drink it a little quicker. There's also the fact that sugar makes your body process the alcohol a little more slowly. So you think the Ouzo isn't fazing you- until it suddenly hits you like a sledgehammer. There's the potential to get wildly, disastrously drunk before you even realize you're tipsy!