Pete:

I made some Ouzo using an Presitge essence from brewhaus and thought it tasted pretty close but my nieces husband who is from Athens Greece says, 'Sorry, no'. Anyway, I have been looking for recipes since you posted this request and this is all I have come up with. I have not tried making it so you will have to let us know how it works, should you try it.

'I gather from some Greek sites that some 'ouzo' these days is made
from cheap Eastern European vodka with the addition of essential oil
from anise and fennel. Traditional ouzo is distilled from grape pomace
with the addition of botanicals - with anise predominating.
I calculated that for 100 kg of grape pomace ,stemfilla, 2 kg of
aniseed would give about 60 ml of essential oil. 100 kg of pomace
produces according to one source 17 litres alcohol ,40%bv,.
100 g of aniseed ,giving 3 ml oil, should be sufficient for each 1
litre of alcohol ,40%bv,.

Here is a suggested rough starting point -

Ouzo/litre alcohol ,50%abv,:
Aniseed 100g ,x,
Fennel 5g ,x/20,
Coriander 5g
Angelica root 5g
Lime blossom 5g
Cinnamon 1g ,x/100,
Cloves 1g
Mastic gum 1g

Macerate botanicals in alcohol and then redistill. Dilute to 45%abv.'

Gia'sou!!