Straight ouzo doesn’t have that many fans—too harsh, too sweet. But mix the licorice liqueur into a coffee frappé, and it mellows into something frosty, creamy, and entirely well-balanced. This drink comes from executive chef Jim Botsacos of Molyvos. Call it a Big Fat Greek Cocktail.
2 ounces ouzo
1 ounce Tia Maria coffee liqueur
1⁄2 teaspoon instant coffee
1 ounce whole milk or heavy cream
Garnish: A sprinkle of instant coffee mixed with brown sugar, and a cinnamon stick
Combine the ouzo, coffee liqueur, instant coffee, and milk in a cocktail shaker, and fill with ice. Shake vigorously, and pour into a rocks glass or strain into a glass without ice. Garnish with the coffee-and-brown-sugar mixture and the cinnamon stick.