On the last morning of a recent visit to Turkey, a local asked me if I might share with her some raki, an anise-flavored alcoholic beverage native to Turkey. I balked—after all, I'm not a big fan of licorice. But I realized this might be my last chance to try the iconic spirit on Turkish soil. The waiter mixed the clear substance with water, giving it a milky white appearance, and handed me the cup. I was pleasantly surprised by how much I liked it—it was much sweeter than I expected, with a slight spiciness. As we sipped and chatted about our travels, my companion explained the deeper significance of our drink: Sharing a glass of raki with someone is an important part of building relationships and community in Turkish culture. I’m certainly glad I took her up on the offer. Of course, one doesn’t need to travel to Turkey to enjoy raki. Here, we’ve tapped a handful of drinks experts to explain the basics of the national beverage of Turkey and how to bring this beautiful tradition into your home, no matter where you live. You May Also Like: With Millennia of History, Turkish Wine Continues to Evolve What Is Raki? Raki is a clear alcoholic beverage similar to brandy. It’s made with distilled grapes and aniseed and contains between 40% to 50% alcohol. It tastes like licorice and has a very strong aniseed scent. The first recorded mention of a drink similar to raki dates to the fifth century in the Eastern Roman Empire, but iterations of the drink have spread through the Mediterranean. For example, Greece has ouzo, while the Middle East has arak and other Balkan countries consume rakiya. How Is Raki Made? Burak Dal, the beverage manager at Le Chic, a resort in Bodrum, says that the white grape Rasaki and the red grape Kalecik Karası are today commonly used in raki production. “Both of these are Turkish grapes,” he says. Raki can also be made with other fruits, like figs and plums. To make raki, the fruit is first crushed. The juice is separated from the skins, and the resulting pomace is fermented and distilled. This substance, called suma, is distilled at least once more with aniseed, which gives raki its distinctive flavor. Some rakis are produced with solely with suma, while others are made with suma blended with ethyl alcohol. “[Raki producers] make it in copper pitchers that are usually 500 liters and it stays in there from 20 to 120 days,” says Dal. The longer the raki ages, the more refined its flavor profile and mouthfeel. How Do You Drink Raki? Raki is served chilled between 46°F and 50°F, explains Cihan Şimşekol, the bar manager of Kaya Palazzo Golf Resort in Antalya Belek, Turkey. It is served alongside glasses of water, which is used to dilute the raki. Ice is often added. Diluting raki with water is a choose-your-own-adventure situation. Those looking to achieve a less-intense anise flavor should add more water, followed by ice. “As the ice melts, the taste of the rakı changes and crystallizes,” Şimşekol explains. You May Also Like: The Best Ways to Use Anise Spirits, According to Drinks Pros This crystallization leads to an interesting physical change in the drink. Raki is a clear liquid, but the moment water is added, it starts to turn white. This is because anise oil is not water-soluble. The more water added, the cloudier the raki becomes. Finally, sip slowly and always with friends. “When you sit at the table with raki, you never sit on your own—you always sit with company,” says Dal. “In the U.S., you say ‘cheers’—here we say ‘serefe,’ which means ‘respect.’ Then, whatever you say at that table, stays at that table. You must respect each other here, because we respect the raki.” Raki Bottles to Try FAQs Can You Drink Raki as a Cocktail? Raki isn’t traditionally consumed as a mixed drink, but some non-Turkish visitors have gotten creative. “People from other countries love raki in their cocktails,” notes Dal. “For example, many of our English guests love raki with cherry juice, which, to be honest, is pretty amazing. I know some Germans who drink raki with Fanta or Cola, too.” To accommodate some of these requests, Le Chic recently started serving some off-menu raki cocktails, including an as-yet-unnamed signature drink that combines raki with melon, pineapple and lemon juices. Another drink marries raki with pomegranate and lemon juices and simple syrup. Where Can You Buy Raki? While there are a vast number of raki brands in Turkey, only a few are available in the U.S. The most internationally popular brand, Yeni Raki, can be found stateside at many large alcohol emporiums, especially those with international spirits selections. Those in search of a larger raki selection might find success at a local Turkish restaurant; talk to the bar manager if you see raki on the menu. They may be able to direct you to a seller. What Food Goes Well with Raki? In contemporary Turkey, raki is usually enjoyed alongside individual cold meze (Turkish dips and small plates) or a raki sofrası (a large platter of multiple cold meze). Fish, sweet melons and salty cheeses are also common pairings.