Exactly 150 years later, in 2006, a protected designation of origin (PDO) was granted by the European Union, which means that only Greece can make ouzo and use the name. “When mixed with water ...

This “ouzo effect” is an example of an easy way to make highly stable emulsions — or mixtures of liquids that don’t like being together, like vinaigrettes — but nobody has yet fully understood how it ...