Post by yenilira on Nov 18, 2011 1:27:26 GMT 1
Now, one for the connoisseurs of fine spirits :
For those who haven't tried Raký, and are hopeful of doing so on a forthcoming visit to Turkey, there are a few guidelines to follow:
The national alcoholic drink of Turks has a high degree alcohol – it is, after all, approx. 45% proof, whilst some are even stronger - and should not be consumed quickly.
Most people drink it by mixing it with water. Colorless raký turns milky white when mixed with water.
This is why it is termed 'Lion's Milk'.
One of our colleagues on here called it 'rocket fuel' a good while back, if I remember correctly!
It is not a drink to down at the bar like a pint . It is possible and allowed, but it's just not done to do so.
Mindful drinkers fill 1/3 ( a half, even) of their glass with raký then add water and finally ice. Ice is never put in the glass first.
If raký is met with ice before water, it crystallizes and the taste changes.
Some people drink raký straight, but basically, the raký should be cold. One sip raký, one sip water – it softens this strong drink. Deniz Gürsoy, who wrote a very good book on raký, is among the defenders that believe that for each sip of raký, one should have 3,5 sips of water.
Raký goes well with, and often inspires, good conversation and light-minded discussion. It is customary to eat meze (various foods served in small plates) while drinking raký, and you will notice that a real raký drinker only helps himself to a small snack once in a while and never clears his plate.
A favourite accompaniment with Raký is cold sweet yellow melon (kavun) and salty feta cheese (beyaz peynir).
First, you should wait until everyone has been served their raký, then join in the toast all together. Try not to raise your glass higher than the rest. Never drink raký with other liquors – it does not mix well and you may indeed find yourself feeling ill or suffering a terrible hangover the next day.
Raký is not a one-shot-liquor as is vodka or tequila.
Having said that, have you ever seen a drunk Turk? Thought not.
There is a saying in Turkish that goes something like this: “If you want to know a person, either travel with them or go and drink raký with them”. Use good judgment when choosing who to drink raký with as it is quickly intoxicating.
Etiquette demands that that the youngest person at the table must ensure that the glasses of the older persons remained topped up to maintain mutual respect.
Nobody takes a first swig before the eldest has done so.
The glass of a younger person should be held lower when touching the glass of an older person.
Do not get up from the table without good reason, don't hold lengthy 'phone calls at the table either, and it is important to know when to stop drinking: one should always be steady on one's feet when leaving.
A raký glass should never stand empty, even when leaving the table – some should remain in the glass.
The intervals between two swigs of raký should be lengthy, and should not be drunk in one or two goes.
Raký is drunk from a proper raký glass (raký kadeh) preferably with a very thin edge to drink from.
Exceptionally, it can be served in a Turkish tea-glass, but never in a longdrink-, wine- or whisky glass.
Yeni Raký and Tekirdað Rakýsý are the best known and best sold brands, and last year a total of 46.4 million litres was consumed, a rise of 1.7m compared to the year before.
Efe Raký was the first company to start making Raký from fresh grapes. Their varieties include - Classic, Fresh Grape, 3 Distilled and Organic.
There are also two other top-quality brands called Kulüp Rakýsý and Altýnbaþ, with 50% alcohol.
And yes, I have tried it.
Serefinize!
You will probably notice that the word 'Raký' does not have a dotted 'i', - there is both an 'ý' and 'i' in the Turkish alphabet which are two different letters, and are pronounced differently.
YL.
For those who haven't tried Raký, and are hopeful of doing so on a forthcoming visit to Turkey, there are a few guidelines to follow:
The national alcoholic drink of Turks has a high degree alcohol – it is, after all, approx. 45% proof, whilst some are even stronger - and should not be consumed quickly.
Most people drink it by mixing it with water. Colorless raký turns milky white when mixed with water.
This is why it is termed 'Lion's Milk'.
One of our colleagues on here called it 'rocket fuel' a good while back, if I remember correctly!
It is not a drink to down at the bar like a pint . It is possible and allowed, but it's just not done to do so.
Mindful drinkers fill 1/3 ( a half, even) of their glass with raký then add water and finally ice. Ice is never put in the glass first.
If raký is met with ice before water, it crystallizes and the taste changes.
Some people drink raký straight, but basically, the raký should be cold. One sip raký, one sip water – it softens this strong drink. Deniz Gürsoy, who wrote a very good book on raký, is among the defenders that believe that for each sip of raký, one should have 3,5 sips of water.
Raký goes well with, and often inspires, good conversation and light-minded discussion. It is customary to eat meze (various foods served in small plates) while drinking raký, and you will notice that a real raký drinker only helps himself to a small snack once in a while and never clears his plate.
A favourite accompaniment with Raký is cold sweet yellow melon (kavun) and salty feta cheese (beyaz peynir).
First, you should wait until everyone has been served their raký, then join in the toast all together. Try not to raise your glass higher than the rest. Never drink raký with other liquors – it does not mix well and you may indeed find yourself feeling ill or suffering a terrible hangover the next day.
Raký is not a one-shot-liquor as is vodka or tequila.
Having said that, have you ever seen a drunk Turk? Thought not.
There is a saying in Turkish that goes something like this: “If you want to know a person, either travel with them or go and drink raký with them”. Use good judgment when choosing who to drink raký with as it is quickly intoxicating.
Etiquette demands that that the youngest person at the table must ensure that the glasses of the older persons remained topped up to maintain mutual respect.
Nobody takes a first swig before the eldest has done so.
The glass of a younger person should be held lower when touching the glass of an older person.
Do not get up from the table without good reason, don't hold lengthy 'phone calls at the table either, and it is important to know when to stop drinking: one should always be steady on one's feet when leaving.
A raký glass should never stand empty, even when leaving the table – some should remain in the glass.
The intervals between two swigs of raký should be lengthy, and should not be drunk in one or two goes.
Raký is drunk from a proper raký glass (raký kadeh) preferably with a very thin edge to drink from.
Exceptionally, it can be served in a Turkish tea-glass, but never in a longdrink-, wine- or whisky glass.
Yeni Raký and Tekirdað Rakýsý are the best known and best sold brands, and last year a total of 46.4 million litres was consumed, a rise of 1.7m compared to the year before.
Efe Raký was the first company to start making Raký from fresh grapes. Their varieties include - Classic, Fresh Grape, 3 Distilled and Organic.
There are also two other top-quality brands called Kulüp Rakýsý and Altýnbaþ, with 50% alcohol.
And yes, I have tried it.
Serefinize!
You will probably notice that the word 'Raký' does not have a dotted 'i', - there is both an 'ý' and 'i' in the Turkish alphabet which are two different letters, and are pronounced differently.
YL.