297479 Wed Jun 16 00:13:27 -0700 2004 2 27 General Chowhounding Topics 0 1641778 Why does ouzo/raki, etc. turn cloudy white when you add ice and water. Some brands turn very white and others have almost a blue/white color. I swear someone once told me why, but I can't remember and can't find the info anywhere. I've been sipping on Yeni Raki and pondering it all night. I guess there could be worse things to do with my time. Also what are some of the tastiest brands? And why? I find that there are very strong differences between them, but for some strange reason I can never remember what they are. Wed Jun 16 00:13:27 -0700 2004 0 The Rogue 1 1641780 I think it has to do with the essential oils of anise being suspended in the water. The addition of water to absinthe is what gives it that superb, opalescent pale-green hue. Hence, water/ice in Pernod has the same effect. Wed Jun 16 01:48:05 -0700 2004 1641778 0 gus 1 1641789 I eventually found the answer... "Anisette-based drinks rely on aromatic compounds called terpenes for their flavour. These terpenes are soluble in alcohol, but not in water. The 40 per cent or so alcohol in the drink is enough to keep the terpenes dissolved, but mixing with water forces them out of solution to give a milky-looking suspension." Wed Jun 16 05:47:20 -0700 2004 1641778 0 The Rogue