Arak Sour

Arak Sour is bright, silky, and aromatic, with the unmistakable licorice note of arak balanced by fresh lemon and soft sweetness. The egg white creates a smooth foam, while sumac adds a subtle ruby tang that makes the drink feel unmistakably Levantine.

Safety Warning

This recipe contains raw egg white, which may pose a salmonella risk, especially for children, pregnant people, older adults, and immunocompromised individuals. Use pasteurized egg white if needed, and consume immediately. This is also an alcoholic drink and should be consumed responsibly by adults only.

Nutrition · per serving

158kcal

2gProtein

8gCarbs

0gFat

0.3gFiber

2 servings

Ingredients

7 items

Cocktail base

arak100 ml

fresh lemon juice50 ml

simple syrup30 ml

egg white30 g

ground sumac1 g

To shake and serve

ice cubes200 g

ground sumac1 g

Tips

•For the cleanest foam, use very fresh egg white and dry-shake before adding ice.
•If you prefer a slightly tarter sour, reduce the simple syrup to 20 ml.
•A few drops of orange blossom water can be added for a more Levantine aroma, but it is optional.
•If serving raw egg white is a concern, use pasteurized egg white.

Steps

1
Chill 2 small coupe or sour glasses if possible. Measure the arak, lemon juice, simple syrup, egg white, and 1 g ground sumac into a cocktail shaker without ice. Dry-shake hard for 15-20 seconds to build a stable foam.
100 ml arak50 ml fresh lemon juice30 ml simple syrup30 g egg white1 g ground sumac
2
Add the ice cubes to the shaker and shake again very hard for 15-20 seconds, until the tin feels icy cold and the drink is well chilled. A strong second shake gives the sour its fine, creamy head.
200 g ice cubes
3
Double-strain evenly into the chilled glasses to catch ice shards and any coarse sumac. Let the foam settle for about 30 seconds.
4
Dust the top of each drink lightly with the remaining 1 g ground sumac and serve immediately.
1 g ground sumac

Origin & History

Arak is the anise-flavored spirit widely enjoyed across the Levant, including Israel, where it is often mixed with water or used in refreshing aperitifs. This sour-style variation borrows classic cocktail technique and brightens the spirit with lemon, sugar, and a dusting of sumac, a distinctly regional tart spice.

israeli cocktail arak anise beginner classic sumac vegetarian

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Steps

Chill 2 small coupe or sour glasses if possible. Measure the arak, lemon juice, simple syrup, egg white, and 1 g ground sumac into a cocktail shaker without ice. Dry-shake hard for 15-20 seconds to build a stable foam.

100 ml arak50 ml fresh lemon juice30 ml simple syrup30 g egg white1 g ground sumac

Add the ice cubes to the shaker and shake again very hard for 15-20 seconds, until the tin feels icy cold and the drink is well chilled. A strong second shake gives the sour its fine, creamy head.

200 g ice cubes

Double-strain evenly into the chilled glasses to catch ice shards and any coarse sumac. Let the foam settle for about 30 seconds.

Dust the top of each drink lightly with the remaining 1 g ground sumac and serve immediately.

1 g ground sumac

Origin & History