Rakı Sour
Rakı Sour is bright, aromatic, and gently silky, with the bold anise character of rakı lifted by fresh lemon and rounded by honey. Shaken ice-cold, it drinks crisp and refreshing while still keeping the spirit’s distinctive Turkish identity.
Ingredients
Kokteyl karışımı
- 100 mlrakı
- 50 mlfresh lemon juice
- 20 ghoney
- 30 mlcold water
- 200 gice cubes
Servis
- 2 slicesthin lemon slice
Instructions
- 1
Chill 2 small tumblers or coupe glasses if possible. Juice the lemon if not already juiced, and have all ingredients measured before mixing so the drink stays cold and balanced.
- 2
In a cocktail shaker, combine the rakı, fresh lemon juice, honey, and cold water. Stir briefly with a bar spoon or shake lightly without ice for a few seconds first if the honey is thick; this helps it dissolve evenly.
- 3
Add the ice cubes, seal the shaker, and shake hard for 10-15 seconds until the outside feels very cold. Proper chilling softens the alcohol and gives the drink a light froth from the citrus and honey.
- 4
Strain evenly into the 2 glasses over fresh ice if desired, or serve straight up. Garnish each drink with a thin lemon slice and serve immediately.
Nutrition per serving
Notes
- •For a brighter, sharper sour, reduce the honey to 15 g total; for a softer, rounder drink, increase it to 25 g.
- •If you prefer the classic cloudy louche effect of rakı, add a small splash of extra cold water in the glass just before serving.
- •Use freshly squeezed lemon juice only; bottled juice makes the drink flatter and harsher.
Background
Rakı is Turkey’s iconic anise-flavoured spirit, traditionally diluted with water and enjoyed alongside meze. Modern bar culture has adapted it into contemporary cocktails like the Rakı Sour, combining classic sour structure with the spirit’s unmistakable herbal character.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free