Why is there a guide on an alcoholic beverage, you ask. This one is complex, unique, and a lot of foreigners get it wrong. And when you get it right, and when you’re in the right place at the right time, it’s likely it’ll become your favorite drink. So we don’t want you to miss out on this.
How to Drink Rakı
Rakı is an acquired taste, appreciated by those who relish its complexity and the slow, methodical enjoyment it brings to social occasions. It’s not a spirit for loud parties but for intimate gatherings around a table where each sip sparks conversation and nurtures connections. It’s traditionally served with meze—a selection of small dishes (think tapas) that are almost always seasonal. Beyaz peynir (“feta”) is a must, and melon in the summer is our personal favorite pairing (before you knock it, try it first). The process of enjoying rakı is as important as the drink itself: first, pour the rakı into a rakı bardağı (rakı glass), or if you don’t have one, a çay bardağı (tea glass) will do. Then add water. The drink turns milky white, earning its nickname aslan sütü (lion’s milk). Ice is optional. Always serve rakı with a rakı glass of water as well, and if you want, fill up a third rakı glass wilt şalgam, a salty fermented turnip drink (again, before you knock it, try it first). Don’t ever shoot rakı. Please don’t be that person.
Choosing Your Rakı
Our favorite rakı at the moment is, Beylerbeyi Göbek, and if that’s not available we’ll hunt for Tekirdağ Altın Seri. Göbek rakı, distilled from the first anise-soaked batch, is prized for its rich flavor, representing the essence of the craft. Standard advice for a gathering: plan on at least 35cl for every two people. For everyday rakı choices, Yeni Rakı is akin to the Budweiser of rakı, with Efe as a close second—both baseline quality.
Are you in rural Turkey and someone claims they make their rakı? We can’t say we’ve never drunk poorly made homemade rakı, but we advise against it. If you purchase your rakı from a smaller-sized market outside of the city, please make sure that you’re buying a sealed bottle.
A Brief Dive into Rakı History
Rakı has a rich history dating ack to the Ottoman Empire. By the 15th century, it was already well-established, often referred to as arak, derived from Arabic meaning ‘sweat’—apt for a drink distilled from grapes and aniseed. In the early 19th century, rakı became the drink of choice across the Ottoman elite, symbolizing refinement and conviviality. Post the fall of the Ottoman Empire, the Republic of Turkey adopted rakı as its national drink, with the tekel monopoly established in 1924 to control its production and sales.
Some Final Tidbits
Meal Sequence
If you’re having rakı with a meal, it will always start with mezes, and they’re likely to appear all throughout the night – and somewhere in the middle many choose to eat share meat or fish. When you go out, and drink rakı, of course you can find the option at many different establishments, but we always recommend a meyhane for the most authentic experience. An ocakbaşı (literally translates to ‘fireside’) comes in a very close second – an ocakbaşı is kind of like a restaurant/meyhane hybrid – at some they are known for having a similar meyhane experience, just with more of a focus on the main dish (typically meat).
Social Dynamics
Later in the evening, when everyone’s feeling a bit more adventurous (or less attached to their original seating choices), you might see a game of informal musical chairs. Just the glass moves (or glasses if you want to keep sipping the water too), not the plate—it’s not a full commitment.
Clean Slate
At some point, your plate might vanish only to reappear spotless. It’s not magic, just very attentive hosting. Keeps the meze train running smoothly.
Eye Contact During Toasts
Like many cultures, some here think it’s good luck.
Perceived Potency of Rakı
Although it’s technically on par with other spirits, rakı tends to feel stronger. Maybe it’s the long sipping sessions, or maybe it’s just rakı being rakı.
Rakı vs. Ouzo and Others
Here’s the scoop—ouzo is made from grapes, anise, and a kitchen sink of herbs and spices. Rakı keeps it straightforward: just grapes and aniseed. Mention ouzo at a rakı gathering, and watch the eyebrows go up. They’re not the same, and don’t you forget it. Sure, you can find rakı-like spirits all across Eastern Europe and the Middle East, but Turkish rakı? Okay, maybe we’re biased, but it’s likely the best because with rakı comes a whole experience. And it’s just super delicious.
