|Primary alcohol by volume|
|Served||On the rocks; poured over ice|
|Standard drinkware||Highball glass|
|Commonly used ingredients||
|Preparation||Shake ouzo and fresh juices vigorously together, coat the rim of a glass with powdered sugar and pour drink into glass over ice, and add dash of bitters. Garnish with a thin orange slice and serve.|
Using only native Cypriot ingredients, including Cypriot ouzo, the drink was invented in response to a campaign launched in 2014 by the Cyprus Tourism Organisation to encourage restaurants in Cyprus to offer customers Cypriot cuisine. According to Paraskos the drink tastes "like liquid aniseed balls", referring to the traditional boiled sweet, and is "ideal for a hot Cypriot evening before dinner."
- Michael Paraskos (19 April 2015). "A perfect sundowner to replace the tired old brandy sour". The Cyprus Mail.
- Lucie Robson, 'A good story will be the Ouzini's strongest ingredient', in The Cyprus Weekly (Cyprus newspaper), 1 May 2015
- Evie Andreou (3 August 2014). "A foodie destination". The Cyprus Mail. Archived from the original on 11 September 2016.
- Michael Paraskos, In Search of Sixpence (London: Friction Fiction)
- Sakellis, Eleni (June 14, 2016). "Summer Cocktails- Ouzotini & Ouzini". The National Herald. Retrieved June 22, 2016.CS1 maint: ref=harv (link)
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