Over 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.