Ouzo effect

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Notion

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Science and technology

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What Wikipedia says

The ouzo effect ( OO-zoh), also known as the louche effect ( LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.

Excerpt from the Wikipedia article “Ouzo effect”, under the CC BY-SA 4.0 license. Read the article on Wikipedia

Image: Eric Litton, CC BY-SA 2.5, via Wikimedia Commons.