2 syllables: ou, zo. Stress on ou.
OO-zoh
/ˈuːzoʊ/
ouzo is pronounced OO-zoh (/ˈuːzoʊ/). It has two syllables (ou-zo), with the stress on "ou". Ouzo is a small-dry, anise-flavored spirit traditionally from Greece. It is typically clear and colorless, often diluted with water to turn milky, and is commonly sipped with meze. The term denotes a liqueur-style aperitif, widely associated with Mediterranean drinking culture and aromatically dominated by anise, fennel, and botanical notes.
Ouzo is a small-dry, anise-flavored spirit traditionally from Greece. It is typically clear and colorless, often diluted with water to turn milky, and is commonly sipped with meze. The term denotes a liqueur-style aperitif, widely associated with Mediterranean drinking culture and aromatically dominated by anise, fennel, and botanical notes.
- Vowel laxity: You may shorten the /uː/ to a quick /ʊ/ or /ə/; fix by lengthening the first vowel and keeping it rounded. • - Stress misplacement: You might say ou-zo with primary stress on the second syllable; correct by emphasizing the first syllable: /ˈuː.zoʊ/ and keep the second syllable lighter. • - Vowel elevation in the second syllable: Avoid a reduced vowel; practice with a clear /oʊ/ to ensure the final sound isn’t /ə/ or /o/. Practice with minimal pairs and shadowing to stabilize rhythm and vowel shape.
"I ordered a glass of ouzo to pair with grilledoctopus and olives."
"After adding water, the ouzo turned a cloudy, milky blue as the flavors opened."
"We shared ouzo with dinner, enjoying the anise-forward aromatics."
Pronounce as /ˈuː.zoʊ/ in US and UK; stress on the first syllable. The first syllable sounds like 'oo' as in 'food,' and the second syllable rhymes with 'oh.' Close to 'OO-zoh,' with the 'z' voiced softly. Tip: keep the 'oo' long but not widish; finish with a crisp, short 'oh' sound. You’ll hear it as 'OO-zoh' in many menus and conversations.
Two frequent errors: misplacing the stress (saying ‘ouZo’ with stress on the second syllable) and shortening the first vowel to a short ‘u’ as in 'put.' Correction: keep the first syllable long /ˈuː/ and the second a clear /zoʊ/ with a light, voiced z. Another error is pronouncing the second syllable with an abrupt vowel; instead, glide to a clean /oʊ/ and end with a rounded lip shape for the /oʊ/.
In US/UK you’ll typically hear /ˈuː.zoʊ/ and /ˈjuː.zə/ in some UK dialects; US uses /ˈuː.zoʊ/ with a longer second vowel. Australian speech often lands between, with a slightly shorter first vowel and a softer /z/ before an /oʊ/ ending, sometimes approximating /ˈjuː.zəʊ/ depending on speaker. Across all, the key is a stressed first syllable, a clear /z/ consonant, and an ending that glides toward /oʊ/ or /əʊ/.
The challenge centers on balancing the long /uː/ in the first syllable with a trailing /zoʊ/ that requires a smooth diphthong and a voiced /z/. Non-native speakers often substitute /z/ for /s/ or fail to sustain the first vowel, resulting in a clipped or mis-stressed word. Practice sustaining the /uː/ before a precise /z/ and a clean /oʊ/ glide to mimic native Greek pronunciations.
A unique feature is the subtle rounding and length of the first vowel followed by a crisp /z/ and a rounded, trailing /oʊ/ diphthong. The presence of the /ʊ/ or /uː/ variation can shift slightly by speaker; keep the first vowel rounded but not lips-wide, and ensure the /z/ remains voice-heavy rather than fricative. Also, some speakers may lightly reduce the second vowel to /ə/ in rapid speech, which you should resist to maintain clarity.
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- US: Maintain a strong /ˈuː/ at the start, then a clear /zoʊ/ with rounded lips; keep rhoticity neutral. - UK: Some speakers may voice the final /ə/ or /oʊ/ as /əʊ/; keep it crisp and avoid a dull ending. - AU: Often closer to /ˈjuː.zəʊ/ with a slightly shorter first vowel and a drawn-out second vowel; aim for a clean /z/ and curling lips into the final /oʊ/. Use IPA references to verify subtle shifts.
Ouzo originates from Greece and is heavily tied to the country’s distilling traditions. The word’s etymology is debated; one theory traces it to the Turkish word ‘üzüm’ meaning grape, while another suggests a Byzantine origin linking to the Greek word ‘ouza,’ an old term present in nautical or religious contexts. The modern spirit emerged in the early 19th century as Greek distillers integrated anise, fennel, and other botanicals into distillation, drawing on nearby Mediterranean liqueur practices. By the late 1800s, ouzo gained popularity in urban Greek tavernas, marketed as a refreshing, aromatic aperitif. The distinctive clouding effect when water is added—anise oils emulsifying—became a defining sensory cue, reinforcing ouzo’s identity as a ritual drink tied to food, conversation, and collective conviviality. Over time, regional variations emerged, with some producers emphasizing saffron, mastic, or herbs; yet the core profile of sweet, resinous anise notes remained constant, anchored by a traditional distilling method and the Greek branding that remains associated with ouzo globally.
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Words that rhyme with "ouzo"
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