This year I had some Ouzos at Pachos and am still wondering, what was actually in the glass.
I was told the Ouzo was Mytilini and I've tried that, which didn't taste anywhere near as good as the one from Lesbos (my favorite, a bottle with a tall neck), but the one at Pachos was smooth somehow, soft or creamy without water in it, just icecubes.
Does anyone know what I mean and have an idea, what the extra ingredient could be? I'm thinking maybe Sambuca, but it's just a guess and would really like to recreate just a little of the same taste here at home.