Turkish Rakı: The Lion's Milk & How to Drink It Like a Local

What is Turkish Rakı?

Rakı (pronounced "rah-kuh") is the national drink of Turkey — a clear, anise-flavoured spirit that transforms into a milky white liquid when water is added, earning it the poetic nickname "Aslan Sütü" (Lion's Milk). It is as much a cultural institution as it is a beverage, inseparably linked to the Turkish tradition of leisurely meals, good conversation, and the communal pleasure of sharing food.

At Istanbul Restaurant Pattaya, we serve authentic Turkish Rakı — a genuine rarity in Pattaya and indeed in Thailand as a whole. Whether you have enjoyed rakı in Istanbul and want to recreate that experience in Thailand, or you are curious to try it for the first time, our team will guide you through the ritual and help you pair it perfectly with our mezze and grill menu.

The History of Rakı in Turkey

The history of rakı in Turkey stretches back centuries. Anise-based spirits have been produced in the region since the Ottoman period, when they were known as "anason" or "raki" and consumed primarily in Greek and Armenian communities, as well as the more cosmopolitan districts of Istanbul. After the founding of the Turkish Republic in 1923, rakı became increasingly associated with Turkish national identity, particularly through its connection to Mustafa Kemal Atatürk, the republic's founder, who was famously fond of it.

Throughout the 20th century, rakı became the quintessential accompaniment to the Istanbul meyhane (tavern) culture — long evenings of mezze, grilled fish, music, and conversation, all lubricated by the distinctive cloudy spirit. Today, rakı remains the most consumed alcoholic spirit in Turkey, with a deeply embedded social ritual attached to its serving and consumption.

How Rakı is Made

Authentic Turkish rakı is a double-distilled grape spirit flavoured with aniseed. The production process begins with the fermentation of grapes, followed by a first distillation to produce a raw grape spirit. In the second distillation, dried aniseed is added to the still, infusing the spirit with the characteristic anise flavour and aroma that defines rakı.

The resulting spirit is typically 40-50% alcohol by volume — considerably stronger than wine or beer. The defining chemical characteristic of rakı is anethole, the main compound in aniseed oil, which is soluble in alcohol but not in water. When water is added to rakı, the anethole precipitates out of solution and forms tiny droplets that scatter light — creating the famous milky white "louche" effect that gives the drink its other nickname, the Lion's Milk.

The same phenomenon occurs in French pastis, Greek ouzo, and Italian sambuca — all of which share the anise spirit tradition. Turkish rakı, however, has its own distinctive character: generally drier and more austere than ouzo, with a cleaner, more grape-forward base.

How to Drink Rakı Like a Local

The ritual of drinking rakı is as important as the drink itself. Here is how it is done in Turkey:

1. 1.
   The glass: Rakı is served in a tall, narrow tulip-shaped glass. Never use a wide glass — the shape concentrates the aroma beautifully.
2. 2.
   Adding water: Pour a measure of rakı into the glass, then add cold water — traditionally one part rakı to one or two parts water. Watch the liquid turn from clear to milky white. This is the magic moment.
3. 3.
   Adding ice: Add ice cubes after the water — never before. Adding ice before water changes the temperature of the dilution and can affect the louche effect.
4. 4.
   Alongside a glass of water: A separate glass of still water is always served alongside rakı. Sip between mouthfuls of rakı and food to cleanse the palate.
5. 5.
   Never rush: Rakı is a drink for slow, languid evenings. It is meant to be sipped over the course of a long meal, not drunk quickly. The Turks say "içelim, yiyelim, muhabbet edelim" — let us drink, eat, and converse.

Rakı & Food Pairings

The anise character of rakı pairs beautifully with food in ways that many spirits do not. The best pairings are:

• • Cold mezze: Hummus, tzatziki, haydari, eggplant paste, çiğköfte — all are classic rakı companions.
• • Grilled meats: The smokiness of charcoal-grilled kebabs is beautifully complemented by the anise of rakı.
• • White cheese (beyaz peynir): The saltiness of Turkish white cheese is the perfect foil for rakı — a pairing as classic in Turkey as wine and cheese in France.
• • Spicy dishes: The cooling effect of the diluted spirit helps balance the heat of dishes like Adana Kebab and Acılı Ezme.

Our Rakı at Istanbul Restaurant Pattaya

The Social Culture of Rakı

Perhaps the most important thing to understand about rakı is that it is not a solitary drink. In Turkish culture, rakı is associated with companionship, storytelling, music, and the kind of evening that stretches on far longer than originally planned. There is a Turkish concept called "rakı sofrası" (rakı table) — an impromptu gathering around a table of mezze and rakı, where the best conversations happen.

At Istanbul Restaurant Pattaya, we hope that our restaurant can become your "rakı sofrası" — a place where you come to enjoy good food, good drinks, and good company in the warmth of true Turkish hospitality.