Collection: Turkish Rakı

Rakı is not a shot. That is the single most useful thing to tell an American guest.

It's a grape-based spirit redistilled with aniseed, poured into a tall narrow glass and cut with cold water until it clouds — the Turks call the result aslan sütü, lion's milk — then drunk slowly across a long table of meze. A rakı table is an evening, not a round.

It works with white cheese, melon, grilled fish and anything salty. If you're building a Turkish or Eastern Mediterranean list and want to know how to price and pour it, ask us.