Cocktails & serving · The home kitchen
Turkish Raki
Turkish rakı is served here as a diluted anise spirit rather than a manufactured ingredient or a mixed fruit cocktail. This home guide begins with a commercially bottled rakı and cold water, then offers ice after the two have combined. The clouding that follows dilution is part of the familiar presentation. A modest glass leaves room for conversation and food, especially small plates with herbs, lemon and grilled flavors. The preparation is a general serving suggestion inspired by rakı table traditions and does not claim to describe Beiruty’s exact label, measure or service.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Turkish Raki recipe
- Serves
- 1
- Prep
- 3 min
- Cook
- 0 min
- Rest / chill
- 0 min
- Total
- 3 min
Ingredients
- 30 ml commercially bottled Turkish rakı
- 60 ml cold still drinking water
- 2 ice cubes, about 30 g, optional
Method
Measure the rakı into a clean small glass.
Pour the cold water in slowly and stir gently until the cloudy appearance is even.
Add the optional ice after dilution, or leave it out and rely on chilled water.
Serve with small plates and a separate glass of drinking water if desired.
Make it your own.
- Adjust dilution by adding 15 ml more water at a time rather than guessing a large pour.
- Keep the serving simple; fruit juice and syrup are not needed for this traditional style.