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The Levant's anise spirit: grape distillate and aniseed, turned milk-white by water.
The Levant: Lebanon, Syria, Jordan, Iraq
Distilling in the region is centuries old, and arak is the household spirit across the Levant: Lebanon in particular treats it as the default table drink, poured through a long meze rather than before it.
Grapes are fermented and distilled, then redistilled with aniseed, traditionally more than once and often finished in porous clay amphorae. No sugar is added, which is what separates it from the sweeter anise liqueurs.
Dry, sharp anise over clean grape spirit, with none of the sugar that rounds off ouzo or anisette. Served one part arak, two parts water, over ice added last.
Did you know
Add the ice before the water and the anise oils seize at the cube instead of dispersing, leaving a cloudy film and a flat drink. Water first, ice second, is not ceremony but chemistry.
Also known as: arak
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