OUZO SPRITZ WITH PICKLED WATERMELON RIND
Provided by Michael Symon : Food Network
Categories beverage
Time 8h20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the pickled watermelon rind: Slice off each end of the watermelon and discard. Stand the watermelon up and begin trimming the thin green layer off, leaving the white pith layer on the watermelon. Depending on the size, slice the watermelon in half widthwise so it is easier to work with.
- Trim the white rind off in the same way the green rind was removed. When all the white rind has been removed, trim each piece into a 1-by-6-inch plank. (This measurement doesn't have to be exact, you are just trying to create pieces of relatively the same size and thickness.) Trim any remaining pink parts off. Wedge as many planks as you can into a 32-ounce wide-mouthed glass jar with lid. Discard the rest.
- Combine the cider vinegar, 1 cup water, sugar, salt and aromatics in a saucepot over high heat and bring to a boil. Whisk to dissolve the sugar, then pour over the rinds while hot. Allow to cool to room temperature before refrigerating. Refrigerate overnight before using. The rinds will keep up to 1 month in the refrigerator.
- For the ouzo spritz: Fill 2 lowball glasses with ice. Place the ouzo, lemon juice, egg whites and pickling liquid in a cocktail shaker without ice. Vigorously shake to froth the egg whites, then strain into the glasses. Top with seltzer and garnish with a spear of pickled watermelon rind and a sprig of mint.
HOMEMADE OUZO
With the Greek marinated cheese and olives on my mind I couldn't help but think of Ouzo. Ir would be great sipped with either of the above recipes. Here is my recipe for Homemade Ouzo.
Provided by Marsha Gardner
Categories Cocktails
Number Of Ingredients 7
Steps:
- 1. Make a simple syrup with water and sugar. Add angelica root and mace.
- 2. Allow to cool, then add alcohol, anise extract and water. Give it a good shake.
- 3. Age for 1 week and then strain into clean bottles. Allow an additional month for aging.
OUZO MARTINI
Make and share this Ouzo Martini recipe from Food.com.
Provided by Punky Julster
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a martini shaker, combine all ingredients with 1/2 cup of ice.
- Shake and strain into 2 chilled martini glasses.
- Garnish each glass with a slice of lime.
OUZOTINI
Provided by Michael Symon : Food Network
Categories beverage
Time 5m
Yield 2 servings
Number Of Ingredients 5
Steps:
- To a cocktail shaker filled with ice, add the ouzo and vermouth. Give the mint leaves a twist and add them.
- Vigorously shake to chill, then strain into martini glasses.
- Garnish with the cucumber slices and lemon peel and serve.
MINT AND OUZO FLAVORED MEATBALLS: KEFTEDAKIA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield about 3 dozen
Number Of Ingredients 35
Steps:
- In a bowl, soak the bread pieces in the ouzo until the ouzo is absorbed, about 5 minutes.
- In a skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat and let cool.
- In a large bowl, combine the meat and onions. Squeeze the bread dry and add to the mixture. Add the remaining ingredients except the flour and Essence, and mix well with your hands. With wet hands, shape the mixture into small balls about the size of a walnut.
- In a shallow dish, combine the flour and Essence. Roll the meatballs in the flour to lightly coat on all sides. Place on a baking sheet and refrigerate until firm, about 1 hour.
- Preheat the oven to 200 degrees F.
- In a large skillet, heat the remaining 1/4 cup of oil over high heat. Add the meatballs in batches, being careful not to overcrowd and cook until evenly browned and cooked through, shaking the pan from time to time, 8 to 10 minutes. Remove with a slotted spoon, drain on paper towels, and place in a baking dish in the oven to keep warm. Cook the remaining meatballs, adding more oil as needed to the pan.
- Make the sauce in a separate pan.
- In a separate pan, add the olive oil and heat. When the oil is hot, add the onion and saute for 2 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds. Remove from the heat and carefully add the ouzo. Return the mixture to the heat and flambe. Cook until the flames die down. When the flames go out, add the herbs and cook for 1 minute. Add the lemon juice and pour over the meatballs.
- Arrange on a platter, sprinkle with the chopped herbs and grated Kefalotyri, and serve hot with glasses of ouzo.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
OUZO MARTINI # 2
Provided by Sandra Lee
Time 5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a martini shaker, combine all ingredients with 1/2 cup of ice. Shake and strain into 2 chilled martini glasses. Garnish each glass with a slice of lime.
OUZO LEMON SPRITZER
Provided by Michael Symon : Food Network
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 5
Steps:
- Place the ouzo, mint and lemon juice in a cocktail shaker with ice and shake vigorously. Strain over ice and top with soda water. Garnish with an orange slice and serve.
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- Greek Ouzo Cocktail with Lemon. This simple, three-ingredient drink takes nearly no time to make. Start by filling your glass with fresh lemon juice.
- Roaring Greek Tiger. This traditional Greek drink is even simpler to make than the last! Simply combine one part Ouzo to four parts orange juice. Add the combo to a shaker with ice and shake vigorously.
- Bold Greek Coffee Cocktail. If you’re the kind of person who likes a bit of caffeine with your alcohol, this coffee cocktail is an excellent choice for you.
- Greek Revolution Shooter. The Greek revolution shooter is somewhere between a cocktail and a straight shot. Since Ouzo is so strong, it’s not uncommon for people to drink it in smaller doses.
- Mediterranean Sunset. Like most Ouzo cocktails, the Mediterranean sunset requires few ingredients. All you’ll need to make it is Ouzo, grapefruit juice, and grenadine.
- Greek Doctor Cocktail. When I was younger, my aunt made a drink that she called an orange-lemon vodka collins. To me, that’s what this drink tastes like, only with Ouzo.
- Raspberry Ouzo Slush. Of all the Ouzo cocktails on this list, the raspberry Ouzo slush is my favorite. To make it, you’ll need frozen raspberries, nectarines, Ouzo, lemon water, and a couple of lemongrass sprigs.
- Greek Jelly Bean Cocktail. I love the vibrant blue color you get from adding blue curacao to a drink, but sometimes I’m in the mood for something less tart.
- Tko Shooter. At a glance, this shooter almost looks like a tall glass of beer. And in some ways, it also tastes a bit like a dark lager. You’ll make it with tequila, Kahlua, and Ouzo, and it is sweet, rich, and as close to decadent as a drink usually gets without adding all the extra whipped cream, caramel, and chocolate sauce.
- Ouzo Martini. Even though the Ouzo martini uses more ingredients than any other Ouzo cocktail on the list. It calls for orange juice, pineapple juice, Ouzo, vodka, fresh lime juice, lime slices, and ice, yet it still takes only 5 minutes to make.
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- Ouzini. Invented by novelist Michael Paraskos, the Ouzini was created for a Cyrpus Tourism Organisation campaign and focuses just on local ingredients.
- Ouzotini. Throughout this guide, you’ll see a number of refreshing summery cocktails that use fruit juice. Indeed, ouzo tends to contrast nicely against tropic and citrus juice and the Ouzotini is a great example.
- Greek Coffee. Although it may sound surprising, coffee and anise pair very nicely together. You simply need to look at how sambuca is often served in Italy to understand that.
- Ouzo Lemonade. A wonderfully refreshing anise cocktail that is somewhat reminiscent of a classic mojito. You’ll need the following ingredients: 60 ml (2 Oz) Ouzo.
- Ouzo Tonic. Continuing with the wonderful lemon and ouzo pairing, this cocktail uses Italian limoncello to produce a boozier experience: 60 ml (2 Oz) Ouzo.
- Tropical Dream. What better way to escape a suburban nightmare than with a tropical dream? With its bright blue colour, it looks a bit like a science experiment.
- Blue Négligée. Another funky-looking cocktail, the combination of herbaceous notes makes it a bracing and refreshing drink. Given the use of Chartreuse, it’s a great choice for an après-ski.
- Ouzo Massalia. Playing off the Italian origins of ouzo’s name, Ouzo Massalia features two different types of vermouth to produce an excitingly different beverage.
- Ouzo & Cola. Ouzo and Coca-Cola are a surprisingly pleasant combination. The spirit imparts its herbal complexity, which is offset by the coke’s sweetness.
- Greek Tiger. A very simple mixture, the Greek Tiger is barely a cocktail. However, as you’ve probably noticed, citrus-based juice goes nicely with ouzo!
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