In praise of Rakı (Raki)
a Turkish drink tradition

Raki enthusiast Habibullah speaks in praise of Turkish drink

Rakı Revelations
The Concise Story of Turkish Raki
Turkish Alcohol Drink of Cultural Choice

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this page is not suitable for those in alcohol and drug rehab programs.
We recognize that alcohol intervention is serious business...
requiring effective alcohol treatments,
often in special alcohol treatment centers.
For more alcoholism information please visit
the Research Society on Alcoholism at:
http://www.rsoa.org/
or Alcoholics Anonymous at:
http://www.alcoholics-anonymous.org/

Raki in Review
Milky Rakı after adding water Tekerdağ Raki Brand (half bottle) Yeni Rakı Brand (full bottle) Thanks to Haydar Ergülen (SAK) 2004

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The 'Lions Milk' of Turkey

What is Rakı (Raki)?
It's said that you never forget where, when, and with whom you sipped your first glass of yeni rakı [raki yeni] -- Turkey's alcohol drink of tradition and choice. Its anise aroma and flavor are reminiscent of French cafes along the Champs Élysées where Pernod, Ricard and Pastis still flow -- but its history is a good deal older. The Turkish name for raki derives from the Arabic 'arak' which means 'sweat' or 'sweating'. But according to knowledgeable sources, it first came from East India where they'd produce it by distilling sugarcane sap mixed with rice yeast. The same sources say that dried grapes and dates were used to produce raki in Iran. In Turkey, it was originally made from barley and corn. There, the name evolved over time from 'arak' to aroka, ariki, araki, arakı, and irakı -- until it was finally shortened to rakı.
Rakı etiquette

For 'true' raki drinkers (male or female), there is something ritualistic in the way they take their drink (which may be found in restaurants, bars, and cafes -- not to mention markets -- throughout Turkey at almost any hour of the day or night). Firstly, yeni raki [raki yeni] should be cooled in its bottle to 8-10 degrees centigrade before it's served. And it must always be 'sipped' from a straight cylindrical drinking glass (about 120 ml high and 55 ml wide) -- never 'knocked back' from a shot glass. But, it doesn't have to be taken sek (neat) at all. According to preference, it may be taken with mineral or soda water added (or on the side) -- with or without ice. And when mixed with any of these, the normally pure clear rakı turns milky white in color (see photo above). Warning ... Once a 'true' rakı drinker has established the preferred formulaic way he takes his poison, don't ask him to change it. You may as well ask him to change the way he writes his signature -- as many a chastened apprentice waiter has learned!
What goes with Rakı, and when?
To soften the effect of this strong Turkish libation, it is most often consumed (between main meals) together with cold Turkish 'mezeler' such as: Russian salad, tarator, tomato 'söğüüs' salad, tongue, sigara böreği , cacık, sheep's brain, shrimp, mussels, pilaki, etc. And, it goes extremely well with fruits -- perhaps the best known of all rakı 'mezeler' combines fresh melon and Turkish white cheese. During full main meals, raki is most often drunk when the main course is fish.
How is Raki produced in Turkey today?

These days, rakı is produced from fresh summer grapes or from rich, well preserved dried grapes -- to which is added, at just the right time, the distinctive anise flavoring. The grapes are fed through an automatic chopping machine where they are diced, mashed, and shredded -- and mixed with water. The resulting pulp and sugar water mixture, called 'mayse', is sterilized with steam -- after which it passes to the fermentation process. Soon thereafter the anise flavoring is added and the mixture is heated again, and then cooled -- which launches a very slow distillation process. The first 35 hours of distilled product goes unused -- yeni rakı [raki yeni] is obtained only from product distilled between 35 and 40 hours (when the raki, at that stage, is between 78 and 80 percent alcohol). Later, during a process called 'sondurme', water is added to reduce the alcohol proportion. Still later during 'sondurme', sugar is added -- 4 to 6 grams per liter, depending on the taste of the rakı one wishes to produce. The end product, which is between 45 and 50 percent alcohol, is allowed to rest in oaken barrels for 60-75 days. It is then bottled and sent to market.

Based on our Rakı article in
World Food -- Turkey
Lonely Planet
ISBN 1-86450-027-1
Those requiring additional facts about alcoholism, alcoholic treatments, and alcohol recovery programs please visit the Research Society on Alcoholism or
Alcoholics Anonymous websites at the addresses provided above...

The counterfeit Rakı disaster

Related:
Turkish Food (and Drink) Center Izmir Regional Food Kitchen Ağri Regional Food Kitchen Adana Regional Food Kitchen Turkish Pizza	Recipe -- Aubergine "Tongue Sugar" Turkish Food Glossary, Measurements, Recipes Turkish Cookbook -- Honey, what's cooking for dinner? Emre Altuğ -- Celebrity Master Chef? Secrets of the Turkish Kitchen by Angie Mitchell