The Greek drink Ouzo (or the French Pastis or the Turkish Raki) consists of an optically transparent ternary mixture of water, ethanol, and anise oil. When served, water is often added, leading to the nucleation of many tiny oil droplets, which give the drink its milky appearance. This is the so-called Ouzo effect. What happens when an Ouzo drop is evaporating? The outcome is amazingly rich and unexpected: Here we show that the evaporation of such ternary mixtures can trigger a phase transition and the nucleation of microdroplets of one of the components of the mixture.