Looking for an easy ouzo cocktail? This Greek-inspired drink combines ouzo with coffee liqueur, citrus and fennel syrup for a bold, slightly sweet flavour that just works.
It comes together in minutes with a handful of ingredients - no fancy equipment needed. I originally called this "The Bold Greek"… and once you try it, you'll see why.
Recipe snapshot
💬 What it is:
A bold ouzo cocktail with coffee liqueur, citrus and fennel syrup for a smooth, aromatic finish.
❤️ Why you'll love it:
- Easy to make with just a few ingredients
- A unique twist on espresso-style cocktails
- Bold, slightly sweet with a citrus lift
- Perfect if you enjoy aniseed flavours
👨🍳 How to make it:
Mix everything together, strain over ice, fill with cold brew coffee, garnish with orange and serve immediately.
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Why this flavour combination works
- This cocktail leans into contrast - and that's exactly why it works.
- Ouzo brings that unmistakable aniseed hit, which on its own can be quite bold. But pair it with coffee liqueur and it softens into something richer and more rounded - almost like an espresso martini with attitude.
- The citrus cuts through the sweetness and lifts everything, while the fennel syrup quietly ties it all together. It echoes the anise flavour in a softer, slightly sweet way that smooths out the edges.
👉 The result? Balanced, layered, and just unexpected enough to keep you coming back for another sip.
How to balance an ouzo cocktail
Ouzo can easily dominate a drink, so balance is key.
Pair it with something rich (like coffee liqueur) and something sharp (like citrus) to keep it in check.
- Too strong? Add a touch more citrus
- Too sweet? A squeeze of lemon will lift it
- Too intense? A little extra dilution or ice softens it
👉 You're aiming for bold, not overpowering.
What makes this different from an espresso martini
- At first glance, it feels similar - coffee, sweetness, that after-dinner vibe. But the ouzo changes everything.
- Instead of vodka's neutrality, you get that signature aniseed warmth running through the drink. The fennel syrup builds on that, giving it a more aromatic, slightly Mediterranean edge.
👉 Think espresso martini… but louder and a little more rebellious.
Ingredients
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- Ouzo: The backbone of the drink. Choose one you enjoy drinking on its own, as the flavour comes through clearly.
- Coffee liqueur: Adds richness and depth. This is what rounds out the sharpness of the ouzo.
- Fennel syrup: The quiet hero. It enhances the anise flavour in a softer, slightly sweet way that ties everything together.
When to serve this Ouzo cocktail
This is one of those drinks that works best after dinner.
It's bold, slightly sweet, and sits somewhere between dessert and digestif - perfect when you want something a little different.
Ideal for:
- after a Greek meal
- small gatherings
- anyone who loves espresso martinis but wants a twist
Variations
- Swap lemon for orange: softer, more rounded flavour
- Skip fennel syrup: still good, but less aromatic
- Add a shot of espresso: pushes it closer to an espresso martini
📖 Recipe
Ouzo Coffee Cocktail
Conversions
Ingredients
For the cocktail:
- ice cubes
- 30 ml fennel syrup, recipe follows
- 60 ml ouzo
- 30 ml Tia Maria
- 120 ml coffee, chilled
- orange slice , to garnish
Fennel syrup:
- 1 tablespoon fennel seeds
- 120 g sugar
- 120 ml water
Instructions
For the cocktail:
- Fill a stemless wine glass with ice.ice cubes
- Add the fennel syrup, ouzo and coffee flavoured liqueur and stir.30 ml fennel syrup recipe follows, 60 ml ouzo, 30 ml Tia Maria
- Top with chilled brewed coffee and garnish with an orange slice.120 ml coffee chilled, orange slice to garnish
For the fennel syrup:
- Lightly grind the fennel seeds using a mortar and pestle. Grind them just enough to release the oils. Do not turn the seeds into a fine powder.1 tablespoon fennel seeds
- Combine lightly ground seeds, sugar, and water in a saucepan over a medium-high heat. Allow the mixture to come to a boil. Cook for 5 minutes until it slightly thickens.120 g sugar, 120 ml water
- Remove mixture from heat, and allow it to infuse for 1 hour
- Strain the syrup, and let it cool before using in a cocktail.
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Peter's Tips →
- Use a good quality ouzo - the anise flavour is the backbone of this drink
- Don't skip the fennel syrup - it ties everything together beautifully
- Add ice just before serving to keep the flavours bright and balanced
- Adjust the sweetness to your taste depending on your coffee liqueur
- For a stronger citrus hit, add a small squeeze of fresh orange juice
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Sharon says
Hi, I don't have fennel but I do have Sambucca. What about using Sambucca instead of fennel and Ouzo since the Sambucca tastes a little like liquorice?
Peter G says
Absolutely! It would work wonders! Enjoy!