The science behind some of the few types of booze I didn’t drink over Christmas

Ouzo Sans Rival BottleOver Christmas, as is traditional, I have been eating and drinking a lot. The drinks include beer, wine, dessert wine, liqueurs, etc, but no ouzo, pastis or sambuca. Ouzo, pastis and sambuca all have the distinctive flavour of aniseeed. While Googling something for a paper I am drafting I came across the explanation for why these drinks become cloudy when you add water. Ouzo for example is quite strong, about 40%, and so it is often diluted with water, but as soon as the water is added, the ouzo goes from clear to cloudy.

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