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Arak. What is it?
Tiran
A potent liquor that hails from the Middle East. Arak is a clear, colorless liquor flavoured with anise, similar to ouza, pastis, or Raki. It is nicknamed “the milk of lions,” and is popular in Mediterranean countries. Commonly consumed in social settings, the drink is famous for its potency, and the milky-white color it turns when water is added to it.
How is Arak served?
What Does Arak Taste Like?
Arak, literally the sweat of the distillation, has been refreshing the palates of the Levant for over a thousand years. Arak has high alcohol content and is best served ice cold with a 1/3 to 2/3 Arak/water mix and prepared by pouring first the Arak, then the water, followed by the ice and always in a fresh glass. it is not only what the drink is served with so much as it is how it is served. While water and ice are normally added, ice should never be added first. Ice causes a film to produce on the top of the liquid that is seen as unpleasing, so adding water first turns the drink a milky color and inhibits the effects of ice alone. Using multiple glasses when drinking Arak is also common, due to the effects of mixing with water and ice. Middle Eastern restaurants will usually provide several glasses for their customers when serving arak. This smooth, cool, refreshing liquor, tasting of licorice with a hint of peppermint. Its palate-cleansing qualities complement the full spectrum of contrasting flavors found in mezze dishes such as olives, fresh almonds, spring onions, goat cheese and even raw, minced lamb, while its aniseed properties ensure that its always easy on the stomach.
The mezze is usually a combination of flavors difficult to pair with wines. Therefore, we recommend Arak with the traditional Levantine mezze, as the aniseed taste refreshes the palate and makes every bite a new experience. There are drinks to get you drunk, and there are drinks to be savored with food, Arak represents the latter. Arak distillers also tout it’s holistic properties, claiming that the aniseed aids in digestion and relaxation.
Arak is typically made from grapes, though dates, sugar, plums, figs, and molasses can be used depending on the region where it is made. Though Arak in its pure form is colorless, the clear liquid is aniseed-flavored. Aniseed is added to the distilled alcohol during the second of three distillation processes. The ratio of aniseed to alcohol can vary which results in different qualities of Arak, but the strength of the drink usually falls between 30%-60%.
Tirana
2909 St. Johns Avenue 5A / Jacksonville, FL 32205 USA / P: 904.868.7991 / E: [email protected] / Skype: jasonbajalia / Web: www.terrasanctatrading.com
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Our Arak
ARAK RAMALLAH JABALNA KAFROUN
2909 St. Johns Avenue 5A / Jacksonville, FL 32205 USA / P: 904.868.7991 / E: [email protected] / Skype: jasonbajalia / Web: www.terrasanctatrading.com
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Arak in the news.
2909 St. Johns Avenue 5A / Jacksonville, FL 32205 USA / P: 904.868.7991 / E: [email protected] / Skype: jasonbajalia / Web: www.terrasanctatrading.com
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Contemporary ways to drink Arak.Arak is commonly mixed with water, which causes emulsification of the anise oils, turning the solution a milky white color. It is also sometimes mixed or chased with juices. Ice can also be added to Arak, however, it should be added after any mixer, because adding ice directly will cause fat to solidify out of the arak and leave a film on the surface of the drink, and the glass.
Traditional.• 2 ounces Arak • 2-3 ice cubes
Pour Arak into Arak glass. Add water slowly until it turns white. Add ice cubes.
Cocktails.Saz-ArakZahav Restaurant Philadephia
• Arak• 2 oz Basil Hayden bourbon• 1 oz St. Germain• 1/2 oz of lemon juice• 1 dash of orange bitters• Orange twistRinse a rocks glass with Arak. In shaker with ice, add the bourbon, St. Germain, lemon juice, and orange bitters. Shake, strain in the rocks glass, and garnish with an orange twist.
Habayit Cocktail The Dining HallPhiladephia
• 4 large pieces grapefruit• 1 teaspoon sugar• 2 sage leaves, plus more for garnish• Arak• 45 milliliters sour mix
Muddle the grapefruit, sugar, and sage leaves. Fill a shaker with ice and add a dose of Arak, 45 milliliters of the muddled grapefruit mixture, and the sour mix. Shake and strain into a cocktail glass and garnish with a sage leaf, if you like.
Arak & Grapefruit• 4 oz. chilled fresh grapefruit juice• 2 oz. Arak
3 Mint Sprigs, to garnish, Combine grapefruit juice and Arak in a chilled cocktail glass. Fill with ice and garnish with Mint to serve.
Oriental Nights• 1 measure of Arak• 2 measures of crème de cassis• Zest of orange
Tonic to taste to complete
Arak Azure• 1½ oz. Arak• 3/4 oz. blue curacao• Splash rose water
Stir and Strain into a martini long orange twist
PamarakLayla St. Louis
• Arak• Pama liqueur• Pomegranite• Lemon• Ginger syrup
2909 St. Johns Avenue 5A / Jacksonville, FL 32205 USA / P: 904.868.7991 / E: [email protected] / Skype: jasonbajalia / Web: www.terrasanctatrading.com
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Jerusalem CocktailChamomille Simple Syrup• 1 part sugar• 2 parts water
Dried chamomille flowers or a bag of chamomille tea
Arak Grapefruit Concoction• Juice of one big juicy pink grapefruit• A good Arak• A few sprigs of mint• Seltzer
Quickly simmer the syrup with the chamomille leaves, strain and leave to cool. Juice the grapefruit.For every serving blend: two muddled mint leaves, a twelfth chamomille syrup, a third Arak, 4 parts fresh-squeezed grapefruit juice, 2 parts (more or less) seltzer. Garnish with a few mint leaves.
Phoenician Cream• Arak• Coffee• Cream
Arak Azure• 11/5 oz. Arak• 1/2 oz. blue curacao• Splash rose water
Stir and Strain into a martini long orange twist
Copenhagen Special• 1 oz. cl Arak• 1 oz. Aquavit• 1/2 oz. Lemon Juice
Pour all ingredients into a cocktail shaker with ice. Shake and strain into a flute glass. Garnish with a lemon slice. Serve.
Araktini• 2 tbsp freshly squeezed Meyer lemon• 4 tbsp freshly squeezed clementine juice• 3 tbsp Arak• 4 tbsp room temperature water• 1½ tsp sugar• 2 tbsp pomegranate seeds• Zest of half a Meyer lemon• Ice
In a cocktail shaker, combine water and sugar and shake well until dissolved. Add lemon and clementine juices, Arak and ice and shake well. Pour into a martini glass, add pomegranate seeds and lemon zest.
The Beirut• 2 parts fresh pomegranate juice• 1 part Arak• 1/2 part simple syrup• 1/2 part club soda
Mix Arak, syrup and soda; pour into a cocktail glass, add pomegranate juice.
The Jack Ker-ArakDos Gatos Jacksonville, Fl (Cody Mashni, bartender)
• 1/2 oz. Arak• 2.5 oz. Buffalo trace Bourbon• 1/4 orange• 6 pomegranate seeds• Orange bitters• Simple syrup
Muddle pomegranate seeds and orange. Add Arak and Bourbon, dash of bitters, and simple to taste. Shake and strain over big ice cube in a rocks glass. Garnish with orange peel.
Arak CupDos Gatos Jacksonville, Fl (Cody Mashni, bartender)
• 1.5 oz. Arak• 1/2 oz. pimms• 1 lemon• 5-10 mint leaves• Simple syrup • Soda
Muddle mint leaves. Add juice of one lemon, Arak, pimms and simple syrup to taste. Shake and strain over ice in a Collins glass, adding soda intermit-tently. Garnish with mint leaf.
Ramallah SunriseDos Gatos Jacksonville, Fl (Cody Mashni, bartender)
• 1.5 oz. Arak• .25 oz. St. Germaine• 4 oz. Grapefruit juice • Soda
Combine Arak, St. Germaine, and grapefruit. Shake and strain over ice in a Collins glass. Splash of soda to fill. Garnish with twist of lemon peel.
2909 St. Johns Avenue 5A / Jacksonville, FL 32205 USA / P: 904.868.7991 / E: [email protected] / Skype: jasonbajalia / Web: www.terrasanctatrading.com
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2909 St. Johns Avenue 5A / Jacksonville, FL 32205 USAP: 904.868.7991 / E: [email protected] / Skype: jasonbajalia
Web: www.terrasanctatrading.com
