Although transparent when bottled, Ouzo, Pastis, Pernod, and other popular anise-flavored alcoholic beverages form milky-white emulsions when diluted with water prior to drinking, a phenomenon commonly known as the "Ouzo effect." These emulsions occur spontaneously and are stable for weeks and even months, a feature that is attractive to industry. However, scientists are unclear how these mixtures form and stabilize.
In the new study, Erik van der Linden and colleagues measured the stability of various emulsions prepared from commercial Pernod and compared the results to theoretical predictions of their formation. The scientists found that their experimental observations were often opposite the predicted behavior of the emulsions in the presence of various concentrations of oil, water, and alcohol components.(read more>>)
"Arak is usually served with mezza, which could include dozens of small dishes, which many arak drinkers prefer as accompaniment rather than main courses. When the main course of the meal is served, it may hardly be touched, in favour of these smaller dishes. It is also well appreciated with barbecues, along with garlic sauce."From