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    Home » Recipes » Drinks

    The "Bold Greek"- An Ouzo and Coffee Cocktail

    Published: Sep 25, 2014 · Updated: Jun 14, 2020 by Peter G · This post may contain affiliate links · 1 Comment

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    Make this Barbaresso ouzo cocktail for your next drinks soiree.  It's bold, strong and different.

     Anyone who visits the blog on a regular basis, knows what an appreciation I have for all things aniseed.

    Fennel? Tick.

    Ouzo? Double tick!

    So you can imagine my joy and delight when the people at Barbaresso Ouzo contacted me to develop a series of recipes. These will feature on the blog over the next few weeks.

    ouzo cocktail

    For those not in the know, Barbaresso Ouzo is Australia’s number one ouzo. It uses the smoothest aniseed oil to make this spirit the best in its class.  It’s like having a little bit of Greece right here in Australia!

    There are many ways to enjoy ouzo.  Custom dictates that it's best served straight up. Or perhaps with a little ice and water.  Nice and simple.

    Today though, I’m going to take it up a notch.  I’m going to be using Barbaresso Ouzo in a bold cocktail. It uses brewed coffee, a sweet fennel syrup, a little of your favourite coffee flavoured liqueur and a touch of citrus to bring it all together.

    My inspiration for creating this cocktail came from Greece of course!  I thought of frappe (the Greek version of iced coffee) and summer. If you’ve ever visited Greece you’d know the two are synonymous.

    Imagine cooling off in the evening with one of these beauties!  It’s a little bit “dramatic” and definitely different. That’s why you should make it!  And I'm calling it "The Bold Greek". Not to be confused with this bald Greek...ahem!

    Espresso Martini? That’s so last year!

    Scroll down to see the recipe.

    Enjoy!

    ouzo cocktail
    a glass filled with a cocktail made with coffee

    The "Bold Greek"- An Ouzo and Coffee Cocktail

    Author: Peter G
    A bold, strong ouzo cocktail flavoured with sweet fennel syrup and orange.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Infusing time (for the fennel seeds) 1 hr
    Total Time 1 hr 10 mins
    Cuisine Greek
    Servings 4 cocktails

    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
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    Instructions
     

    For the cocktail:

    • Fill a stemless wine glass with ice.
    • Add the fennel syrup, ouzo and coffee flavoured liqueur and stir.
    • Top with chilled brewed coffee and garnish with an orange slice.

    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.
    • 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.
    • Remove mixture from heat, and allow it to infuse for 1 hour
    • Strain the syrup, and let it cool before using in a cocktail.

    Notes

    • Don’t be afraid of the sweet fennel syrup. It complements the flavours of the aniseed in the ouzo. It's a match made in heaven.
    • I used a brewed coffee made in an “french press” or plunger as we say here in Australia. It produces a smoother coffee that once cooled is perfect in cocktails.
    • You can use any of your favourite coffee based liqueurs. If you don’t have any on hand it’s still fine. I just think it adds an extra “kick” to the whole coffee flavour.
    • I’ve topped my cocktail with an orange slice, which works like magic with the light citrus notes of the ouzo.

    Nutrition

    Serving: 1 cocktail | Calories: 182 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sugar: 33 g

    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

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!
    ouzo cocktail

    Souvlaki For The Soul would like to acknowledge its partnership with Barbaresso Ouzo for this sponsored post. The recipe above was created, developed and photographed by Souvlaki For The Soul using Barbaresso Ouzo.

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

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