Chrys Chrys, 58, posing in front of a mural depicting a Greek island scene, strikes his traditional gesture of welcoming customers to his Papa Cristo’s Tavern (Ricardo DeAratanha / Los Angeles Times / June 28, 2012)
First, economic turmoil; then, losing to Germany in soccer’s European Cup. Greece needs a break. Buying a few Greek products might help, and luckily there’s one perfectly suited for the summer drinking season: ouzo.
The anise-flavored aperitif (which, like Champagne in France, can only call itself “ouzo” if it comes from Greece) has a strong licorice taste and turns a delightful milky color in water. Its preparation is as simple as pouring it over ice — perfect for outdoor imbibing in Mediterranean climates like Los Angeles. Restaurants such as Petros in Manhattan Beach and Taverna Tony in Malibu serve it in fresh, beachy settings.