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The Greek aperitif Ouzo is not only famous for its specific anise-flavoredtaste, but also for its ability to turn from a transparent miscible liquid to amilky-white colored emulsion when water is added. Recently, it has been shownthat this so-called Ouzo effect, i.e. the spontaneous emulsification of oilmicrodroplets, can also be triggered by the preferential evaporation of ethanolin an evaporating sessile Ouzo drop, leading to an amazingly rich dryingprocess with multiple phase transitions [H. Tan et al., Proc. Natl. Acad. Sci.USA 113(31) (2016) 8642]. Due to the enhanced evaporation near the contactline, the nucleation of oil droplets starts at the rim which results in an oilring encircling the drop. Furthermore, the oil droplets are advected throughthe Ouzo drop by a fast solutal Marangoni flow. In this article, we investigatethe evaporation of mixture droplets in more detail, by successively increasingthe mixture complexity from pure water over a binary water-ethanol mixture tothe ternary Ouzo mixture (water, ethanol and anise oil). In particular,axisymmetric and full three-dimensional finite element method simulations havebeen performed on these droplets to discuss thermal effects and the complicatedflow in the droplet driven by an interplay of preferential evaporation,evaporative cooling and solutal and thermal Marangoni flow. By using imageanalysis techniques and micro-PIV measurements, we are able to compare thenumerically predicted volume evolutions and velocity fields with experimentaldata. The Ouzo droplet is furthermore investigated by confocal microscopy. Itis shown that the oil ring predominantly emerges due to coalescence.

Evaporating pure, binary and ternary droplets: thermal effects and axial symmetry breaking