Rakı: The Famous Alcoholic Beverage of Northern Cyprus

This drink is popular not only in Turkey but also in Northern Cyprus, inhabited by Turkish Cypriots. It can be found everywhere, with a taste that’s an acquired preference.

Turkish Cypriots call rakı “lion’s milk” and drink it to celebrate any event, to drown out sorrows, or sometimes just as an aperitif.

• Production of Rakı
• Consumption of Rakı
• Rakı Alternatives
• Rakı or Rakia?
• Frequently Asked Questions

Production of Rakı

In different regions, rakı is made from various fruits, but the main ones are grapes, figs, and plums. Standard rakı is a grape-based product, while fig rakı is particularly popular in Turkey’s southern provinces.

There are two main methods for producing Turkish rakı. One uses raisins, and the other fresh grapes. For instance, the Yeni Rakı variety is made from raisins, while Tekirdağ Rakı is made from fresh grapes.

The first mention of this drink was by Ottoman traveler Evliya Çelebi during his travels in 1630. He observed rakı production not only in remote areas of the Ottoman Empire but also in Istanbul.

Until the late 19th century, rakı production was exclusively a “homemade” affair, with no large-scale industrial production.

Consumption of Rakı

Rakı is best consumed in flat cylindrical glasses and served cold. It can be diluted with water, mixed with soda or mineral water, as it is a strong drink with an alcohol content of 40-50%, typically diluted.

Due to the anise content, rakı turns milky-white when water is added, which is why it’s called “lion’s milk.” In Turkish slang, “aslan” (“lion”) symbolizes a strong, courageous person, giving the term a connotation of “milk for the strong.”

Rakı is served in every restaurant and is usually paired with cold meze, meat, or fresh fish. It’s also served before a full dinner and is a popular complement to red meat dishes like kebab, where it’s sometimes paired with a glass of şalgam.

Locals recommend drinking Turkish tea after each glass during large feasts—it has a sobering and calming effect, preparing you for the next round.

Rakı Alternatives

Similar drinks in production and taste include Greek ouzo, French pastis, Italian sambuca, Balkan mastika, Bulgarian anasonliyka, and Middle Eastern arak. It is believed that the name rakı originates from arak.

Rakı or Rakia?

Let’s start with the basics. Many mistakenly believe that Turkish rakı and Balkan rakia are the same drink. But they are entirely different.

Turkish rakı is a strong alcoholic beverage distilled from grapes with mandatory anise addition. In the Balkans, rakia is also commonly made from grapes, but other fruits such as plums, pears, apricots, apples, quinces, figs, and berries are also used.

While anise may be added to Balkan rakia, creating a drink known as mastika, this is a different beverage. Similarly, Turkish rakı can be made from figs and dates but almost always includes anise.

Frequently Asked Questions About Alcohol in Northern Cyprus

What other grape-based distillates can be found in Northern Cyprus?

The most notable is zivania—a popular grape-based alcoholic drink in Southern Cyprus, similar to grappa, chacha, and the aforementioned Balkan rakia. However, it’s also available in the north, both as Southern Cyprus factory production (Loel) and as homemade zivania.

What unusual plants are used for alcohol production in Northern Cyprus?

Perhaps the most interesting is carob tree moonshine. This is a fascinating and versatile product, with its harvest strictly regulated by the country’s laws. Read more in our article about carob.

Where can you find wineries in Northern Cyprus?

Due to Ottoman influence in the past and Turkish influence today, winemaking is not as widespread in Northern Cyprus, but several wineries exist. These include Etel Winery and Elfie’s Winery. We discussed them in our material Wineries of Northern Cyprus.

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