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Ouzo, Greece's most famous drink and a key ingredient in several of Diane Kochilas's recipes here, is a fiery anise-flavored liqueur made from crushed grape skins and pungent aromatics such as lime, coriander and mastic, a smoky shrub extract. Served as an aperitif, neat or with a splash of water, ouzo is traditionally paired with robust mezes, such as grilled octopus. Kochilas recommends the brand Ouzo Plomari ($11), from the island of Lesvos, or drier artisanal varieties such as Barbayanni Blue ($12) and Babatzim ($17), all of which are available at Grand Wine and Liquors in Queens (718-728-2520).
—Rob Willey