And now you sip. That mesmerizing aniseed smell might seem strange at first, but it soon becomes pleasurable. The tavern (Turkish: meyhane) specifically serves for the Raki culture. While you can enjoy this traditional ritual with your best friend or soul mate, you can go ahead and book a table for 4 as well. In Crete, the alcohol content is determined with a Baumé hydrometer. It is a calibrated glass tube that floats in the liquid. The alcohol content can be determined using a scale. Raki is good at 17 degrees Baumé (40% alc.) Or sometimes at 18 degrees Baumé (43% alc.).

It is set by YouTube to measure bandwidth that determines whether the user gets the new or old player interface. In Turkey, the ritual of Raki is not simple, and the most significant aspect is the people, which indicates that Raki is not meant to be drunk alone. Let’s see how is Raki drunk traditionally. Appetizers & Food Similar spirits are produced in Romania, Moldova, Poland, Ukraine, Czech Republic, Hungary, Slovakia, Bulgaria and the Caucasus. In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums (and sometimes out of mulberry, thanë (carnelian cherry), or walnuts) in colder climate areas.Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation. [2] Drink it only with people you have good conversations with, who are tolerant, know how to listen, and someone you enjoy having a conversation with, and that you have the tolerance for listening. A single (40 ml) is 105 calories, and an 80 ml (double) glass of Raki is equal to 3 glasses of wine or 5 slices of bread, which is around 170 calories. Since it is consumed with lots of meze plates on “Raki sofrasi”, those mezes might add on extra calories in the end. Otherwise, one or two glasses will not do any harm but good for the spirit of many. However, the main event of the raki table is its spirit. Turks set the raki table only with their true friends. A raki table is set up for a celebration, entertainment, or for sharing bad news or love pain with friends. Those who are troubled can relax by drinking raki with their close friends and sharing their troubles and sorrows. In addition, raki is drunk in slow gulps with conversation. While sipping your raki slowly, you will taste the flavor of the meze (appetizers). Turkish Raki Glasses Jug-Dujaković, Marija; Dolina, Katija (November 2019). "Plants in alcoholic beverages on the Croatian islands, with special reference to rakija travarica". Journal of eJournal of Ethnobiology and Ethnomedicinethnobiology and Ethnomedicine. 15 (51): 51. doi: 10.1186/s13002-019-0332-1. PMC 6833235. PMID 31690333. {{ cite journal}}: CS1 maint: unflagged free DOI ( link)

the barrel (or rouba) with cold water inside so that the steam flowing through the tube becomes raki drops. Raki is always consumed with chilled water – although some raki drinkers say ice diminishes the flavor of the drink.If you are not used to it, it will take you only 2 or 3 double shots to get drunk. If you are good at drinking, you can challenge another double, but drink it slowly, and you will know how it goes. Our recommendation is a 20 cl or 35 cl for 2, and if a party of 4 or more, then go for a 70 cl.

While most of these nostalgic taverns don’t exist in Izmir anymore, there are still some of them that you can enjoy a session with delicious olive oil dishes, cheese, and fresh fish. The Raki table can have a gathering of as small as five people or as large as 25 people, everybody takes turns to speak, and it is considered impolite to disrupt someone or cut them off while they are talking (even if you do it politely). Normally, rakia is colorless, unless herbs or other ingredients are added. Some types of rakia are kept in wooden barrels ( oak or mulberry) for extra aroma and a golden color. Most bespoke restaurants serve delicious mezes as well. Yet, if it is not known for this ritual specifically, either the music or the overall atmosphere will not match what you can experience at a nostalgic tavern.Although main dishes of meat and fish may follow, the first mezes to appear at the table are feta cheese (beyaz beynir) and melons. It is also used as a sacramental element in Bektashi and Alevi Jem ceremonies, where it is not considered alcoholic and is referred to as "dem". [23] Types [ edit ] R., Ivan (23 January 2016). "Rakia – Everything you wanted to know about this drink". slavorum.org. Soileau, Mark (August 2012). "Spreading the Sofra: Sharing and Partaking in the Bektashi Ritual Meal". History of Religions. 52 (1): 1–30. doi: 10.1086/665961. JSTOR 10.1086/665961 . Retrieved 5 June 2021.

Raki is consumed with a tremendous amount of food on Raki night, and people discuss their routine problems and open their hearts to others. The end of the Raki night is followed by a cup of Turkish coffee, usually at midnight. Turkish Raki differs from Greek Ouzo for carrying less aniseed type; the distillation process for both is similar. Still, the main difference is the volume of alcohol, where Raki is twice stronger than Ouzo.The most important key to befit its dignity is to have it cooled, pour some cold water, and then a single cube piece of ice. If you add mild or warm water, it will not taste good, and you will agree with this once you know the difference.