Cocktails & serving · The home kitchen
Lebanese Arak
This is a serving recipe for purchased Lebanese arak, not instructions for making or distilling the spirit. Water softens the concentrated anise aroma and changes the clear liquid to its familiar cloudy appearance. The home preparation below uses one part arak to two parts cold water, with optional ice added afterward. It complements the slow rhythm of a mezze table, where the glass can be enjoyed alongside several small dishes. Beiruty’s available label may vary; this guide describes a traditional serving approach rather than the restaurant’s exact pour or preferred ratio.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Lebanese Arak recipe
- Serves
- 1
- Prep
- 3 min
- Cook
- 0 min
- Rest / chill
- 0 min
- Total
- 3 min
Ingredients
- 30 ml commercially bottled Lebanese arak
- 60 ml cold still drinking water
- 2 ice cubes, about 30 g, optional
Method
Begin with a clean, dry small glass and measure the arak into it.
Slowly add the cold water and stir gently as the liquid turns cloudy.
If desired, add the ice only after the arak and water have combined.
Serve immediately alongside mezze; use a fresh clean glass for a new serving.
Make it your own.
- Use chilled water when you want a cool drink without extra dilution from melting ice.
- Pour the spirit first, then water, then ice; avoid pouring arak directly over ice.