World Spirits

Rakı

Turkey

The lion's milk: rakı — Turkey's aniseed grape spirit, turned milky white with water ('aslan sütü'), drunk slowly through long meze evenings of white cheese, melon, seafood and conversation — the rakı-balık (rakı and fish) ritual of Istanbul.

What it is

The lion's milk: rakı — Turkey's aniseed grape spirit, turned milky white with water ('aslan sütü'), drunk slowly through long meze evenings of white cheese, melon, seafood and conversation — the rakı-balık (rakı and fish) ritual of Istanbul. Origins: rakı descends from Ottoman arak traditions; the modern style (fresh grapes, anise, copper pot distillation) was codified in the 19th-20th centuries (Yeni Rakı, 1944, is the standard). Made from: suma (grape spirit) redistilled with aniseed in copper alembics. How it's made: 1) Distil grape suma. 2) Redistil with anise. 3) Rest; bottle at 45%. Served: in the tall rakı glasses, diluted with cold water and ice, through hours of meze, with fasıl music in the meyhane. Flavor: anise, grape warmth, ceremony. Strength: 45% (served diluted). Culture: rakı is Atatürk's drink and the Republic's table philosophy — the rakı sofrası has rules (no rushing, no business until the second glass). See also: Turkish Wine.

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