The key to drinking ouzo is to eat snacks known as mezedes. These keep the effects of the alcohol from overwhelming you and enable you to sit and drink slowly for hours in a profoundly calm state of mind where all is beautiful and life is fine. In the villages where life is slow ouzo is partaken day or night. On Sundays after church the cafeneons are full of lively voices and singing, including sometimes the village priest. In many cafeneons the cooking is done by men, but in some it is a woman who does the cooking and serving and acts as den mother to the old men who come around each day. She knows their likes and dislikes, favourite seats and personal history. WARNING! If you don't like licorice you won't like Ouzo .Ouzo Giannatsi from Plomari: Distilled in an old-fashioned wood burning kasani (still). Two varieties, one of 42% and the other 45% alcohol. Hard to find outside of Plomari. .... Dimino comes in funny shaped bottles but is distilled and pure. ....... Ouzo Mini: Mild and smooth with an alcohol content of 40% ...Ouzo Veto: 42%. Stronger. Andrea likes this kind. ....... Ouzo Kefi: The ouzo of choice in my local cafeneon though who knows if it is really Kefi or some other ouzo bought in bulk and poured into Kefi bottles