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Ouzo effect

The ouzo effect during the preparation of absinthe

The ouzo effect (/ˈuːzoʊ/ OO-zoh), also known as the louche effect (/luːʃ/ LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Such emulsions occur with only minimal mixing and are highly stable.[1]

  1. ^ Cite error: The named reference Sitnikova+2005 was invoked but never defined (see the help page).

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