Substitute for Ouzo: 4 Smart Options
The best substitute for ouzo is Sambuca at a Same amount (1:1) ratio. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Sambuca
Same amount (1:1)
You can use Sambuca in place of ouzo when needed. Use the same amount as the original ingredient. It is especially useful in baking and sauces.
What are the other substitutes for ouzo?
Anise extract
Use 12%
Anise extract is a workable stand-in for ouzo. Use 12% of the original amount to start, then adjust if needed. This option is more concentrated than ouzo, so small adjustments make a noticeable difference. Taste near the end and fine-tune if the dish needs a little more punch.
Fennel seeds (ground or steeped)
Use 25%
Fennel seeds (ground or steeped) is a workable stand-in for ouzo. Use 25% of the original amount to start, then adjust if needed. Taste near the end and fine-tune if the dish needs a little more punch.
Pastis (similar anise liqueur)
Same amount (1:1)
Pastis (similar anise liqueur) works as a substitute for ouzo in many recipes. Use the same amount as the original ingredient. Taste near the end and fine-tune if the dish needs a little more punch.
What should you know before substituting ouzo?
Sambuca is the easiest starting point because it stays closest to ouzo in everyday cooking. Use the same amount as the original ingredient. Think about what the original contributes, acidity, sweetness, aroma, or depth, before choosing a replacement.
How do you substitute ouzo in a recipe?
When a recipe calls for ouzo and you need an alternative, there are 4 tested substitutes available. Sambuca is the best overall replacement, used at a Same amount (1:1) ratio. The right substitute depends on the role ouzo plays in your recipe: whether it provides flavor, texture, moisture, or structure.
The best substitute for ouzo depends on what role it plays in your recipe. Our top recommendation is Sambuca (Same amount (1:1)), which works well for most recipes.
If you need a different option, Anise extract (Use 12%) is another reliable choice. Anise extract is a workable stand-in for ouzo. Use 12% of the original amount to start, then adjust if needed. This option is more concentrated than ouzo, so small adjustments make a noticeable difference. Taste near the end and fine-tune if the dish needs a little more punch.
When substituting ouzo, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What is the best substitute for Ouzo?
Sambuca is the best place to start for ouzo. Use a 1:1 swap and then adjust after tasting if the dish needs a little more intensity or balance.
How many substitutes are there for Ouzo?
This page lists 4 substitutes for ouzo. The best pick depends on whether you want the closest flavor, similar texture, or simply the easiest pantry backup.