Ouzo Coffee Cocktail

Greek ouzo cocktail with coffee liqueur and orange served over ice in a rounded glass.

Greek ouzo cocktail with coffee liqueur, citrus and fennel syrup for a bold, slightly sweet drink that comes together in minutes. This easy ouzo cocktail is perfect for entertaining or when you want something a little different from the usual.

Course Cocktail

Cuisine Greek

Prep Time 5

Cook Time 5

Infusing time (for the fennel seeds) 1

Total Time 1 10

Servings cocktails

Calories 182kcal

Author Peter G

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

Metric - US Customary

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, 60 ml ouzo, 30 ml Tia Maria
Top with chilled brewed coffee and garnish with an orange slice.
120 ml coffee, 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.
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.

Notes

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