to rakı or not to rakı
Recently i’ve been thinking about writing on the subject Raki, though its history is easy to find for the curious mind. So i’ve decided to focus on how to drink it, as every liquor has its own ritual. But then again, there are many ways of consuming Raki as many as the people who consume it. (For instance, during my first experiences drinking the brew, due to the heavy smell of anise, i had preferred drinking it without water. As i got used to, i started to pour water and then add my ice cubes.) I am not an expert on the matter so I am going to paraphrase an expert.
First of all, the goblet is important. The long and thin-cut glass is the best choice. The other thing is both the Raki and the water will be added to, should be cold. If they are too warm or room temperature, it will be impossible to drink unless you are an alcholic. The gist is to pour Raki into the glass before the water and then to add in the ice cubes. If you put the ice cubes before pouring water, Raki will crystalize which will ruin its unique taste. As you pour the water, the transparent colour will change into a cloudy white. Another thing is to drink raki in a slow manner. Raki wants your time, not your money. There are a lot of mezes (appetizers) served with it (which should be a whole new entry, being the gourmet blogger that i am, i will get to it soon; i generally prefer melon and Turkish white cheese, something similar but – i am sorry- better than feta.) And then of course the beautiful Turkish Art Music is a nice companion.
There are many brands of Raki but in my opinion, the best choice is Tekirdag Rakisi or Efe Raki with its Fresh Grape selection.
i would like to thank all Raki lovers of the world and my blog buddy idil jans for their co-operation.