Rakı is more than a drink – it’s a ritual, a symbol of tradition, and a core part of Turkish dining culture. Often called "lion’s milk" (aslan sütü in Turkish) because of its milky-white appearance when mixed with water.
Rakı is a strong, anise-flavored spirit that has deep roots in the Ottoman Empire and a firm place in modern Turkish life.
What is Rakı?
Rakı is a distilled alcoholic beverage flavored with aniseed, giving it a distinct licorice taste. It’s made primarily from grapes, though figs and other fruits can also be used. The fruit is fermented, distilled, and then re-distilled with anise to create a strong, aromatic spirit.
It typically contains around 45% alcohol, but rakı isn’t meant for fast drinking. It’s enjoyed slowly, always alongside food and in good company.
How to Drink Rakı
Drinking rakı is a cultural experience, and it comes with its own set of traditions:
Mix with water: Rakı is rarely drunk straight. When mixed with cold water, it turns a cloudy white color – a chemical reaction called louche.
Ice comes last: If you want ice, add it after the water. Adding it first is said to dull the flavor.
Sip slowly: Rakı isn’t about getting drunk – it’s about conversation, connection, and taste.
Rakı is almost always served with meze – an array of small dishes that may include grilled eggplant, feta cheese, melon, shrimp with garlic, fried calamari, or marinated vegetables. Fresh fish is another classic pairing.
Where is Rakı Enjoyed?
Rakı is most popular in Turkey, especially in cities like Istanbul, Izmir, and Antalya. Traditional taverns called meyhane are places where rakı and meze take center stage, often accompanied by live music, particularly fasıl, a genre of classical Turkish music that adds emotion and nostalgia to the evening.
But rakı has also gained popularity beyond Turkey, especially in parts of Europe with large Turkish communities. Today, you can find rakı being served in bars and restaurants from Berlin to Stockholm.
A Drink With a Soul
Rakı isn’t just about flavor – it’s about mood. It’s about pauses, reflections, conversations that stretch into the night. You don’t gulp rakı – you linger with it.
As the Turkish saying goes:
"Rakı doesn’t get you drunk – it gets you talking."
