Arak Efe Raki Black

Efe Raki Black is listed here as an anise-style spirit from the ARAK line. Raki is the Turkish category it takes its name from, and bottles like this usually center on aniseed. The listing gives no ABV, sweetness level or distillation details, so what follows is what the category typically offers. Expect a dominant licorice-and-fennel aroma, a dry to lightly sweet finish and a warming, herbal palate. That profile is closer to Greek ouzo, Lebanese arak or French pastis than to a fruit liqueur. The traditional way to serve it is diluted. Pour a measure into a straight-sided glass, add cold water, and the clear spirit turns a cloudy milky white as the aniseed oils come out of solution. A common starting point is roughly one part raki to one or two parts water, adjusted to taste. Ice is usually added after the water, since ice poured first can shock the drink and mute the aroma. A chilled glass and cold water suit it better than a warm pour. Sipping it neat in a small measure with a water chaser is also common, though the anise is at its most forceful that way. At the table, raki is a meze drink. It is meant to cut through salty and oily foods, so it pairs naturally with white cheese, melon, grilled or fried fish, calamari, cured fish and olive-oil vegetable dishes. Small, slow sips between bites are the usual rhythm. In cocktails, a little goes a long way. A small amount can stand in for absinthe or pastis as a glass rinse in a Sazerac-style drink. A dash can also add an aniseed top note to a gin or whiskey stirred drink. For a longer, simpler serve, try it with soda or tonic over plenty of ice and a lemon peel, which gives a lighter, more aperitif-like drink than the classic water dilution.