Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, rakı and arak. Does amaretto taste like licorice?

Lemon, Licorice and Sumac Sherbet: Drinks to beat the Summer Heat". Mediterranean Observer. Archived from the original on 29 March 2023.Sambuca is a licorice-flavored liquor with an alcohol content of 42%. Thus it’s potent like vodka and whiskey. The funny thing is that with Sambuca, you can easily be deceived and drink more than you should, thanks to its sweetness. Campari is a jewel-red Italian liquor with a strong bittersweet flavor. You might need some getting used to the taste since it’s quite refreshingly bitter. Some adverse effects of liquorice consumed in amounts of 50 to 200 g per day over four weeks appear to be caused by glycyrrhizic acid (75 to 540 mg per day glycyrrhetinic acid) causing increases in blood pressure. [8] Consuming large amounts of liquorice during pregnancy has been associated with premature birth and health problems in the child. [8] Cynar was born as a digestive, although today it is used as an aperitif and mixed with other spirits, such as white wine. It is a typical Italian liqueur obtained from a mixture of 13 aromatic herbs. What most distinguishes this distillate is the artichoke leaves, which is the main ingredient of the recipe, which give this historic liqueur its unmistakable aroma. Created as a digestive by the Venetian Angelo Dalle Molle in 1948, it is now an integral part of Italian popular culture. Amaro Montenegro Other herbs are also added depending on the brand. In the early twentieth century, Ricard was the first, closely followed by Pernod (Pastis merged with Pernod).

Calabrian licorice powder is extracted from the plant Glycyrrhiza glabra and this is the licorice I am using. There are other types of licorice that have a lighter color, but I am not familiar with them. Singeverga (herbs and spices) – Made by monks at the Singeverga Monastery in Porto, Portugal, it is a sweet-tasting liqueur [6]

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The word Liquorice, or Licorice, is derived via the Anglo-French lycorys, from Late Latin liquiritia, [10] itself ultimately derived from Greek γλυκύρριζα, glykyrrhiza (the Modern Greek spelling of the genus is γλυκόριζα, glykoriza) [11] literally meaning 'sweet root' and referring to Glycyrrhiza glabra. [12]