The Greek Jelly Bean Cocktail is a beautiful springtime libation and is especially good to make for Easter (or anytime). It is made with Ouzo, (the national drink of Greece), Blue Curacao (an orange liqueur pronounced Kur-uh-sau), freshly squeezed lemon juice, simple syrup, and club soda. It’s so delicious and easy to make! Opa!
But just in case you’re curious about the history of Ouzo, here are a few fun facts. Ouzo is an anise (black licorice) flavored liqueur and is produced from grape must (the remnants of winemaking). Ouzo was originally derived from Tsipouro, (an unaged brandy) in the 14th century by Greek Orthodox monks on Mount Athos in Macedonia, Greece. In 1856, the first Ouzo distillery was founded in Tyrnavos. In 1932, modern distillation began in copper stills where flavorings such as aniseed, star anise, fennel, mastic, cardamom, coriander, cloves, mint, and cinnamon are added. It is a strong liqueur (80 proof) and is most commonly served in Greece as an aperitif. It is sometimes mixed with a little water which produces a cloudy, faint light blue color, and is served with ice cubes in a small glass. It can only be produced in Greece or Cyprus as they have exclusive rights. Here’s how to make this lovely, unique cocktail:
Ingredients – Serves 1
1/2 oz Ouzo (a little Ouzo goes a long way; you will just taste a hint, I promise, but if you like the taste of black licorice feel free to increase the amount to 1 oz)
1 1/2 oz Blue Curacao (orange liqueur)
3/4 oz fresh squeezed lemon juice (about 1/2 a lemon)
1 oz simple syrup
Club soda, to top.
Orange and lemon twist for garnish
Directions
- Combine the Ouzo, Blue Curacao, lemon juice, and simple syrup in a cocktail shaker with ice. Shake and strain into a coupe or martini glass.
- Pour club soda to the top and gently stir.
- Make the orange garnish by cutting an orange wheel (about 1/2 inch thick). Cut a slit on one side from middle to end, stretch open, and twist. Skewer onto a cocktail pick and place in glass.
- Make the lemon twist by cutting a lemon wheel about 1/4 inch thick. Cut in half and peel away the lemon pulp leaving a little pith (you can also use a channel knife instead). Twist around a straw to create a curl and slide off the straw. Place on the edge of the glass and serve. Yiamas! (Cheers in Greek, it means to our good health).
This recipe is Vegan, Vegetarian, and Gluten Free.
This cocktail pairs well with feta cheese, crackers, and kalamata olives.
Please drink responsibly and please don’t drink and drive.
