The truth behind the legend
If you’ve ever tried sambuca or ouzo, you’ll have a vague idea already what raki tastes like, although this Turkish drink is much stronger.
Figs and plums are often used in raki’s creation, but nowhere near as often as grapes and raisins, which are the most traditional ingredients in anise flavoured drinks. Remember, raki sits between 40% and 50% alcohol content, so it it certainly comes with a punch.
Although nobody knows for certain how, why or when raki was invented – it doesn’t have as long a history as beer or wine. Raki has gained a nickname in Turkey, and is fondly called Aslan Sutu, or Lion’s Milk, for its impact as much as the white creamy colour it takes on when diluted with water.
The sheer strength of raki is one of the reasons many locals love it. They tend to drink raki with a jug of cool clear water to one side, which they use to dilute the flavour as much as the effect, although there’s no rule against drinking it neat either. In fact, you’ll earn the respect of your new Turkish friends.
Many scholars believe that raki rose to prominence during the Ottoman period. It rapidly overtook wine as the go-to beverage to celebrate everything from marriages to birthdays and commiserating break-ups, or as toasts to the dearly departed.