A perfect sundowner to replace the tired old brandy sour

Given the desire of the CTO to promote Cypriot cuisine, could I suggest a new Cypriot cocktail to replace the tired and tasteless brandy sour that still haunts our tourist resorts? I call it the ouzini, and it is made of one part ouzo to three parts fresh orange juice, with just a dash of Angostura bitters. It’s a shame there is not a Cypriot bitter to replace the Angostura, but it tastes delicious, like liquid aniseed balls and is ideal for a hot Cypriot evening before dinner.
Dr Michael Paraskos
Lempa, Paphos

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