Introduction to Raki
Raki is not just a beverage; it’s an embodiment of Turkish culture and a symbol of social gatherings. Often referred to as “Lion’s Milk,” this anise-flavored alcoholic drink is a staple of Turkey’s culinary and cultural heritage. Its distinct taste and traditional preparation methods make it stand out from other spirits, creating a unique and enriching drinking experience.
Whether you’re exploring Turkey’s bustling streets or sitting down for a leisurely meal, chances are you’ll encounter raki. Known for its robust flavor and cloudy transformation when mixed with water, raki is not merely a drink but a story waiting to be told – one of friendship, celebration, and time-honored tradition.
What is Raki?

Raki is an anise-flavored distilled spirit, primarily made from grapes and raisins. With an alcohol content of 40-50%, it is a strong drink meant to be sipped slowly and enjoyed in good company.
This traditional Turkish spirit is often compared to similar beverages like Greece’s ouzo or Lebanon’s arak, but raki has its own identity. When served, it’s typically mixed with chilled water, turning the clear liquid into an opaque, milky-white concoction, a phenomenon called the “louche effect.”
How Did Raki Originate?
Raki has a rich and complex history that dates back to the Ottoman Empire. Initially, it was produced as a byproduct of winemaking, with distillers experimenting with grape skins and seeds. Over time, anise was added to create the distinctive flavor we know today.
The drink gained popularity in the 19th century and became a symbol of celebration and hospitality. During the early 20th century, the Turkish government took control of its production through state-owned factories, ensuring quality and consistency.
In modern times, raki has grown beyond Turkey’s borders, becoming a favorite for those seeking a taste of Turkish culture. Its versatility and deep-rooted traditions make it a drink that transcends generations.
How is Raki Made?

The production of raki involves several meticulous steps to ensure its authentic flavor:
- Base Ingredients: Raki is traditionally made using grapes or raisins. Some regional variations incorporate dried figs.
- First Distillation: The raw ingredients are distilled to create a high-proof alcohol base.
- Flavoring with Aniseed: During the second distillation, aniseed is added to infuse the drink with its signature licorice flavor.
- Double Distillation: The spirit undergoes a second round of distillation in copper stills to refine its flavor and smoothness.
- Aging Process: Some raki varieties are aged in oak barrels to enhance their complexity, adding woody notes and a golden hue.
Types of Raki
Raki comes in various styles and brands, each offering a unique twist on the classic recipe:
- Yeni Raki: Known as the most popular and accessible brand, Yeni Raki offers a balanced and smooth flavor profile.
- Tekirdag Raki: A premium variety made using high-quality grapes and renowned for its subtle, refined taste.
- Efe Raki: A newer brand that offers several options, including traditional, organic, and barrel-aged varieties.
- Altınbaş Raki: A more potent version with a higher anise concentration, designed for seasoned raki drinkers.
- Sarı Zeybek Raki: This premium, barrel-aged raki boasts a golden color and richer, woodier notes.
Why is Raki Called “Lion’s Milk”?

The nickname “Lion’s Milk” reflects raki’s symbolic strength and its milky-white transformation when diluted with water. This clouding effect, caused by the anise oils emulsifying in water, is a fascinating characteristic unique to anise-flavored spirits.
How to Drink Raki the Turkish Way
Drinking raki is a ritual steeped in tradition. Here’s how to do it like a local:
- Dilution is Key: Raki is always served with chilled water, either mixed into the drink or provided on the side. Ice cubes can also be added but should be used sparingly to avoid over-dilution.
- Pair with Meze: Raki is best enjoyed with a spread of mezes like white cheese, melon, roasted eggplant, or seafood dishes. The flavors complement and balance the drink’s intensity.
- Drink Slowly: Sipping slowly allows you to fully appreciate the flavors and engage in the social aspect of raki drinking.
The Raki Table Tradition
Raki is more than just a beverage; it’s a way to bring people together. Known as a “raki sofrası” (raki table), these gatherings often extend for hours, featuring lively conversation, laughter, and heartfelt toasts.
Guests take their time to enjoy the meze and raki, with breaks in between for storytelling or even singing traditional Turkish songs. These gatherings exemplify Turkish hospitality, emphasizing connection and relaxation.
Pairing Raki with Food
The bold, aromatic nature of raki makes it an ideal companion for a variety of dishes. Common pairings include:
- Seafood: Grilled or fried fish, shrimp, and calamari are perfect matches.
- Cheese and Melon: The salty creaminess of feta-style cheese and the sweetness of melon provide a delightful contrast to the drink’s anise flavor.
- Meze Plates: Popular dishes like hummus, baba ganoush, or spicy tomato and walnut dip (ezme) are staples at the raki table.
Health Benefits of Raki in Moderation
When consumed responsibly, raki may offer some health benefits:
- Digestive Aid: The anise content is believed to stimulate digestion and reduce bloating.
- Stress Relief: Sipping raki slowly can have a calming effect, especially when enjoyed in a relaxed social setting.
However, it’s important to remember that raki is a high-alcohol beverage, and moderation is essential to avoid any negative effects.
Raki Around the Globe
Raki’s popularity has transcended Turkey’s borders. While it remains deeply tied to Turkish culture, its distinctive flavor has gained fans worldwide. In countries like Germany, Greece, and the Netherlands, raki can often be found in specialty liquor stores or Turkish restaurants.
Similar spirits, such as Greece’s ouzo or Lebanon’s arak, share raki’s anise-forward flavor, but each offers unique characteristics influenced by local ingredients and methods.
Modern Innovations: Raki in Cocktails
Although traditionally consumed straight, raki has found its way into the world of mixology. Creative bartenders have incorporated it into cocktails, blending its bold flavor with complementary ingredients. Examples include:
- Raki Sour: A tart, refreshing blend of raki, lemon juice, and simple syrup.
- Anise Breeze: A light and aromatic cocktail combining raki, orange juice, and grenadine.
- Mediterranean Martini: A sophisticated mix of raki, vermouth, and a splash of olive brine.
These innovations showcase raki’s versatility and appeal to a broader audience.
Conclusion
Raki is not just a drink; it’s a cultural icon that embodies Turkey’s rich history, traditions, and hospitality. Its distinct flavor, captivating rituals, and ability to bring people together make it an unforgettable experience.
Whether you’re savoring a glass at a lively raki table in Istanbul or enjoying it in your own home, raki invites you to slow down, connect with others, and appreciate life’s simple joys.
If you haven’t tried raki yet, there’s no better time to discover its charm and embrace the rich traditions it represents.
FAQs
What is the best way to serve raki?
Raki is best served with chilled water, optionally diluted, and accompanied by traditional mezes like white cheese, melon, or seafood.
Does raki have any health benefits?
In moderation, raki may aid digestion and promote relaxation due to its anise content.
What does raki taste like?
Raki has a bold, anise-forward flavor with a smooth finish, reminiscent of licorice.
Why does raki turn white when mixed with water?
The milky appearance is caused by the emulsification of anise oils when diluted, a phenomenon called the “louche effect.