Turkish Raki: A Beginner's Guide to Lion's Milk
What Turkish raki is made from, why it turns milky white, how to drink it slowly with meze, and which brands to know. A clear beginner's guide to lion's milk.
Americans or Europeans sip wine with the meal, the British do beer, and Turks sip their raki.
Savored slowly with friends or family, on a special occasion or a casual gathering, after sunset or before, raki is a centuries-old spirit with its own flavor and culture in Turkey. Most Turks work through a spread of cold meze and dips, then grilled fish or kebabs, then fruit or dessert, and close the night with a cup of Turkish coffee.
We will get to the traditions below, but first a brief introduction to this everyday spirit before your first glass. For where it fits in the wider world of Turkish drinks, start with our Istanbul food guide.
What is Turkish raki actually made from?
Raki (Ra-kih) is a clear, anise-flavored brandy mostly made from grapes or raisins, with suma (a grape-based distillate) and aniseed in the mix. The second distillation is the key to its taste.
There are different types. In some regions you find figs and plums used, and flavors such as mastic (pine gum) and clover added.
Raki is potent at 40 to 50 percent alcohol, so it is commonly diluted with water or ice cubes to make the taste more manageable.
The story behind the name: lion’s milk
By adding water or ice, raki turns a milky white color. That is why Turks call it lion’s milk (aslan sütü). Since aslan, or lion, is a common metaphor for a strong and courageous man in Turkey, the term carries a sense close to milk for the strong. That said, raki is enjoyed by most people whatever their gender, age (18 and over), or social class.
The locksmith’s table
When toasting, people often say “En kötü günümüz böyle olsun,” meaning “May our worst day be like this.” The idea behind raki is to savor each sip, relax, and have heart-to-heart conversations that bring people together.
Sipping one glass after another is the time to unlock your emotions and thoughts. That is why the raki table is also called the locksmith’s table, where either a problem gets sorted out or a love story begins.
Being called out for a raki night is usually an invitation to start a friendship or to get to know someone better in deeper conversation. So once you are invited, take it as a chance to make good friends in Turkey.
What is the history of Turkish raki?
Fermented drinks like beer and wine go back to around 10,000 BC in these lands and neighboring countries, long before distilled spirits like raki. The earliest distilled spirits appear in China around the 13th century AD, and raki was distilled in Ottoman times around the 16th century AD, according to historical books on Turkish food and culture.
How did raki production start?
The traces of raki as we know it go back to the 16th century, during the Ottoman empire, when the art of distilling was practiced by non-Muslims living in Istanbul. Several producers made higher-alcohol spirits using wine, so the first wine raki, without added anise, came out of Ottoman times.
Today, to make raki, producers commonly use grape pomace or dried grape with the addition of sugar, suma, aniseed, and ethyl alcohol in regulated amounts.
Similar spirits around the world
Across the world there are other anise spirits made from grapes, such as French pastis, Spanish anesone, Italian sambuca, Egyptian zebib, Greek ouzo, and Iranian and Israeli arak.
The production processes and the way they are consumed differ across Mediterranean food cultures. Of these, raki and ouzo are the most alike, like brothers from the two shores of the Aegean Sea.
| Spirit | Country | Anise-flavored | Closest to raki |
|---|---|---|---|
| Raki | Turkey | Yes | n/a |
| Ouzo | Greece | Yes | Most similar |
| Pastis | France | Yes | Related |
| Sambuca | Italy | Yes | Related |
| Anesone | Spain | Yes | Related |
| Zebib | Egypt | Yes | Related |
| Arak | Iran / Israel | Yes | Related |
What the word raki means
There are different explanations. It is said to come from the words arak or arakı, meaning sweat in Arabic, a nod to the way the alcohol drips like sweat from the still during distillation. So it is worth enjoying every hard-earned drop.
Raki in modern, secular Turkey
With the collapse of the Ottoman monarchy and the founding of secular Turkey in the 1920s, strict regulations on spirit production and consumption were removed, and alcoholic beverages were produced on a larger scale.
An estimated 40 million liters of raki are consumed every year, which makes it by far the most popular alcohol in Turkey despite high taxes.
In the early 1800s, raki was made exclusively by Tekel, the former state tobacco and spirit monopoly, which produced Yeni Raki, Kulüp Rakı, and Altınbaş Rakı. The monopoly was privatized in 2004 and ended with the opening of the Elda company distillery, which also began producing other brands.
Turkish raki brands worth knowing
There are many factories making raki today. The best-known brand is Yeni Raki, made from Anatolian grapes; its bottle is 45 percent alcohol with 1.5 grams of aniseed per liter. Other names worth tasting include Tekirdağ Rakı, made from indigenous grapes from the Tekirdağ region north of Istanbul, along with Altınbaş Rakı and Beylerbeyi Rakı.
Efe Rakı was the first company to make raki in Turkey exclusively from fresh grapes indigenous to the Aegean region, sold as Efe yaş üzüm rakı (Efe fresh-grape raki). It tastes fruity, with a balanced aniseed aroma, and drinks much like ouzo with higher alcohol. If you have tried ouzo, the Efe style will feel familiar.
| Brand | Grape | Stated detail |
|---|---|---|
| Yeni Raki | Anatolian grapes | 45% alcohol, 1.5 g aniseed per liter |
| Tekirdağ Rakı | Indigenous Tekirdağ grapes | From north of Istanbul |
| Efe (fresh-grape) | Fresh Aegean grapes | Fruity, ouzo-like, higher alcohol |
| Altınbaş Rakı | n/a | Worth tasting |
| Beylerbeyi Rakı | n/a | Worth tasting |
How to drink raki the traditional way
Drinking raki in Turkey has a rhythm: a discipline, some traditions, and a good amount of food.
The first rule is to drink with your loved ones and friends, not alone. The second is to drink in sips, to avoid a hefty alcoholic punch. The last is to set your phone aside and enjoy the flow.
When you toast, it is customary to say “Şerefe” (to the honor), and the other person replies “Sağlığına” (to your health) before drinking.
Most Turks enjoy cold meze and appetizers alongside a bottle of raki. The most popular pairing is slices of white feta with melon and white roasted chickpeas.
Drinking raki cold is essential, rain or shine. In a traditional meyhane (Turkish tavern), the waiter brings cold water and a bucket of ice. There are always two kadeh (thin, tall glasses), one for the raki and one for cold water.
The do’s and don’ts of raki
Do not mix or chase raki with other spirits like beer, which gets you drunk faster. It is traditional to chase raki with mineral water, turnip juice, or Turkish tea.
Do not gulp your raki. Sip it slowly. Raki culture means respect for the company at the table, and everyone waits for each other before the next pour.
Raki is strong and can surprise you. So do not be embarrassed if you find yourself singing or dancing after a couple of glasses. Let loose and enjoy.
The best meze to pair with raki
Do not sip raki on an empty stomach. Here are the meze and pairings to set out for a raki night.
In Turkey it is customary to order meze and share. Common ones include garlicky yogurt-based cold appetizers such as haydari and babaganoush, plus hummus, spicy ezme, fava beans, saksuka, tzatziki, samphire, and seasonal salads. For more options, see our guide to Turkish meze.
Kebabs or seafood are also a great match, depending on your taste. There is even a common phrase among friends, “Let’s go for raki-balık (fish),” where the daily catch is served with fried calamari, casserole shrimp, and stuffed mussels.
Tips and tricks for the raki table
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When you toast, clink with the bottom of your glass. It is a sign that you are equal to the others, not above or below them.
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When you knock your glass once on the table, it is a toast to the honor of those present, or to the memory of those you have lost, a quiet way to remember them.
You will always find a row of raki at the spirit store for your own table at home.
Meyhane culture in Turkey
The meyhane is one of the most important parts of enjoying raki. It is where the day gets unwound and savored. Whether it is a heartbreak to soften, a joy to celebrate, or just an evening out, you will find Turkish people in their best mood here, working through glass after glass with a long meal. To plan a few of these stops, see our list of the best bars in Istanbul.
The easiest way to settle into this is over a long evening table with someone who knows the spots. If you would rather settle in with people who know the spots, that is the spirit of our Istanbul evening food tour.
Şerefe! (Cheers)
