Ouzo vs. Sambuca - What's the difference?

Main Difference

The main difference between Ouzo and Sambuca is that the Ouzo is a anis drink and Sambuca is a Italian anise-flavoured liqueur.

Ouzo

Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise-flavoured aperitif that is widely consumed in Greece, Cyprus and Lebanon. Its taste is similar to other anise liquors like pastis and sambuca. Other spirits of the region may or may not include anise: arak, rakı, and mastika.

Sambuca

Sambuca (Italian pronunciation: [samˈbuːka]) is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in colour (black sambuca) or bright red (red sambuca). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.

Ouzo vs. Sambuca

Sambuca

Table of contents

1. Etymology
          3.1. Hypernyms
          3.2. Translations

Ouzo

1. Etymology

From Greek ούζο (oúzo), either from Turkish üzüm (grape) or from the Italian uso Massalia (for use in Marseille) stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century, standing for "superior quality". Other: from the ancient greek word όζω - οσμή (ózo - osmí = smell) because of the strong smell of the drink.

2. Pronunciation

  • IPA(key): /ˈuːzəʊ/
  • Rhymes: -uːzəʊ

3. Noun

ouzo (countable and uncountable, plural ouzos)

  1. (uncountable) An anise-flavoured aperitif, originating in Greece.
  2. (countable) A serving of this drink.

4. See also

  • raki
  • ouzo on Wikipedia.Wikipedia

Sambuca

1. Etymology

From Italian sambuca, from Latin sambūcus (elderberry).

2. Pronunciation

  • (UK) IPA(key): /ˈsæmˌbjuː.kə/

3. Noun

sambuca (plural sambucas)

  1. An Italian liqueur made from elderberries and flavoured with licorice. Traditionally served with 3 coffee beans that represent health, wealth and fortune (or past, present and future).
  2. (music) An ancient form of harp

3.1. Hypernyms

  • ammazzacaffè

3.2. Translations


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