Ouzo effect

The ouzo effect (also louche effect and spontaneous emulsification) is a milky (louche) oil-in-water emulsion that is formed 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.

Ouzo effect

The ouzo effect (also louche effect and spontaneous emulsification) is a milky (louche) oil-in-water emulsion that is formed 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.