Absinthe vs Ouzo: Taste, ABV, Calories & More
Absinthe vs Ouzo
| Information | Absinthe | Ouzo |
|---|---|---|
Family | Spirit | Spirit |
Type | anise spirit | anise spirit |
Container | Shot | Shot |
Serving Size | 45 mL/1.5oz | 45 mL/1.5oz |
Calories | 162 kcal | 110 kcal |
ABV % | 65% | 40% |
Alcohol (grams) | 23.1 | 14.2 |
Taste | Herbaceous, bitter, aromatic | Licorice, sweet, herbal |
Texture | Silky, viscous, coating | Oily, silky, viscous |
Mixers | Iced water, sugar cube | Chilled water, ice cubes |
Is Vegan? | Yes | Yes |
Glutenfree? | Yes | Yes |
Carbs (grams) | 0 | 8 |
Sugars (grams) | 0 | 8 |
Main Ingredient | Grapes or grains | Grape pomace |
Aged? | No | No |
Country | Switzerland | Greece |
Price (USD) | 30 - 200 | 15 - 50 |
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A closer look at the history, taste, and unique characteristics of these two beverages.
Drink Type
Absinthe & Ouzo | anise spirit
An anise spirit is a clear, distilled alcoholic beverage heavily flavored with the essential oils of star anise, green anise, or fennel. A defining characteristic of this category is the louche effect, a chemical reaction where the liquid spontaneously turns cloudy and opaque when diluted with water.
What Makes Each Drink Unique?
Absinthe
Absinthe distinguishes itself through a notably high alcohol content and the requisite inclusion of grand wormwood. It is famously characterized by the unique louche effect, where the normally translucent green liquid transforms into a cloudy, milky white emulsion when cold water is slowly added.
Ouzo
Ouzo is unique due to the louche effect, where it turns cloudy upon adding water. This happens because the essential oil anethole is soluble in alcohol but not in water. It is exclusively produced in Greece and strictly regulated by geographical indication laws.
The Taste Experience
Absinthe
Absinthe offers a potent anise and fennel flavor profile, accompanied by a sharp, earthy bitterness derived from grand wormwood. This spirit is intensely herbaceous and highly botanical, typically finishing with subtle hints of hyssop and coriander.
Ouzo
Ouzo delivers a strong, sweet licorice flavor derived from aniseed. It is typically accompanied by herbal notes such as fennel, coriander, or clove. The finish is sharp and warm, leaving a lingering, distinctly aromatic botanical aftertaste.
Serving Notes
Absinthe
The recommended serving temperature for absinthe is 5 degrees Celsius / 41 Fahrenheit. Maintaining a low temperature is essential to facilitate the louche effect during dilution. Cold water precipitates botanical oils, creating an opaque emulsion while tempering the high alcohol content and preserving delicate aromatic herbal compounds.
Ouzo
The recommended serving temperature for ouzo is 10 degrees Celsius / 50 Fahrenheit. Chilling ouzo to approximately 10 degrees Celsius manages the intensity of the anise flavor. Lower temperatures facilitate the louching effect when water is added, precipitating essential oils to create a characteristic cloudy appearance and smoother texture.
History & Origin
Absinthe
Absinthe originated in Switzerland in the late eighteenth century as a medicinal elixir. It quickly became highly popular in France, particularly among Parisian artists and writers during the late nineteenth and early twentieth centuries. The spirit was widely banned in the United States and Europe in the 1910s due to unfounded claims regarding hallucinogenic properties, before experiencing a global revival beginning in the 1990s.
Ouzo
Ouzo originated in the nineteenth century in Greece following Greek independence. It evolved from tsipouro, a traditional pomace brandy, when distillers began extensively flavoring their spirits with aniseed. The island of Lesbos quickly became the center of production. By the twentieth century, it gained massive cultural significance and eventually received a protected designation of origin, cementing its status as the national drink of Greece.