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a glass filled with a cocktail made with coffee

The "Bold Greek"- An Ouzo and Coffee Cocktail

A bold, strong ouzo cocktail flavoured with sweet fennel syrup and orange.
Course Cocktail
Cuisine Greek
Prep Time 5 minutes
Cook Time 5 minutes
Infusing time (for the fennel seeds) 1 hour
Total Time 1 hour 10 minutes
Servings 4 cocktails
Calories 182kcal
Author Peter G


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 tbsp fennel seeds
  • 120 g sugar
  • 120 ml water


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.


  • 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.


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