Turkish vodka raki (raki) is a strong alcoholic drink from 40 to 60 degrees, made on the basis of grapes or fruits using anise root or seeds. Regardless of whether it is a shop or homemade crayfish, its taste differs significantly from Russian vodka, since anise adds sugaryness to the drink. Cancers drink diluted.
Where did the name come from
According to one of the versions, the name "raki" originated in the 17th century from the strong drink "arak" of the Arab countries of the Middle East in the 17th century, "arak" in translation means "to sweat", which implies the release of sweat when consuming a large amount of vodka.
Another version of the origin of the name raki says that the name "raki" comes directly from Turkey and has a connection with the rosaki (karaburnu) grape variety, since the basis of the drink is often the grape composition.
How crayfish are made
The alcoholic base of crayfish is a grape, date or fig distillate, anise root or seeds are used as ingredients, the contents are not sweetened. The production path of any type of crayfish contains four mandatory stages: 1) grape (fruit) mash is distilled in a copper alambik-traditional alembic, 2) the resulting composition is infused on anise root or anise seeds, 3) the composition is distilled a second time, 4) the liquid is infused in oak barrels for at least two months.
How to drink crayfish
Cancers drink from tall thin glasses. The vodka itself is transparent, however, when mixed with water, the drink acquires a cloudy white color due to the fact that the anise oil enters into a chemical reaction. For this reason, the local people gave the drink the nickname "lion's milk". Crayfish are diluted with water in proportions of 1 to 2 or 1 to 3, then ice is added. They eat the drink with various meze - sets of snacks from hummus and eggplant, beans, peppers, nuts and much more. Seafood and fish, cheese, meat, melon are also good for crayfish. There is also a second option for consuming this Turkish drink: the crayfish are poured into the mouth in their pure form, without swallowing, and then they take cold water with ice so that the crayfish mix with water already during swallowing. Adding soda, juices and other drinks to aniseed vodka is strongly discouraged. To drink crayfish according to Turkish custom, one should clink only the bottoms of the glasses, and then lightly bang their edges on the table with the thought of those who could not be present at it.
Why drink crayfish and how to choose it
Raki is a popular traditional Turkish drink that does not leave tourists indifferent to it. Its peculiarity is that intoxication when using crayfish occurs imperceptibly and sharply. When visiting Turkey, vacationers should drink aniseed vodka in restaurants and bars so as not to stumble upon a fake. If visiting such establishments is not possible, crayfish can be bought at the store. Yeni Raki is considered the most classic type, its price is much lower than other known types of drink, and production is wider. Other types of crayfish are Kulup Raki, Tekirdag and Altinbas. The last of them in translation means "golden head" and is considered the most expensive.
