Anyone who’s sought sunshine on the Turquoise Coast or savoured the spectacle of Istanbul has tried raki at some point; that distinctive Anatolian aniseed spirit that turns cloudy with the addition of water. But there’s far more to this enigmatic drink than a holiday fling and a barely-opened bottle at the back of the cupboard bought in an effort to sustain the holiday vibe once back on Blighty’s chilly soil.
‘Lion’s Milk’, as it’s affectionately dubbed in Turkey, has been an integral part of the country’s culture for over 500 years; sipped at meals, toasted at social gatherings, celebrated at festivals. So much so, there’s a particular way it should be served, glasses designed specifically for it, and even something of a ceremony when drinking it, involving rotating the glass and flipping it over your head before you sip.
Naturally, I fall at the first hurdle at the launch of World Raki Week at the recently opened Leydi restaurant in Bloomsbury, “It’s not ‘Raykee’,” I’m told, “it’s ‘Rackee’…”, but what swiftly became evident was just how versatile and pervasive it is in Turkish culture. For one, it pairs spectacularly with various dishes, from soft cheeses to seafood, flavours of dill, cumin and fennel are all complemented by sipping raki alongside, and the aniseed reacts perfectly with lamb as it cuts through the fat and giving it a sweetness.
While countless cultures have their own spirit made from anise seeds; think of pastis, ouzo, sambucca – it’s that uniquely Mediterranean flavour, after all – what sets each apart is the way in which it’s distilled. And, arguably, that’s what makes raki perhaps the pinnacle of the troop. Much like a fine cognac, raki’s eau de vie comes from grapes, pressed and fermented to produce a ‘suma’, which is then redistilled with aniseed in traditional copper stills, before then being subtly aged.
That global citation is not a glib marketing ploy either; given the extent of its cultural heritage, what’s perhaps more surprising is this is only the second year of World Raki Week. And, this year, Yeni Rakı, the world’s best-selling Rakı brand, is sponsoring a series of events across London and cities worldwide, from 29th November to 8th December.
Kicking off with the opening of The House of Yeni Rakı, a two-floor pop-up experience centre in London’s Soho, it’s set to be the festive season’s hottest pop-up, offering curated cocktails, including a specially-created mulled rakı for the festive season. Guests can also enjoy masterclasses, creative workshops, mezze, and music performances every day – and there are cocktail giveaways during a ‘Rakı Hour’ each evening. Not only that, but Yeni Rakı will be keeping Soho fuelled with a daily lunch deal where you can enjoy a cocktail and mezze box at special prices.
Further afield, CORD by Cordon Bleu will host an authentic Turkish mezze cookery class under the guidance of Meliz Berg, renowned chef and cookbook author, and the Rabbit in Chelsea Gate will host a Turkish Live Music Night blending the soulful sounds of live music by Icra Heyeti with exceptional culinary and cocktail experiences. And to round it all off there’s a closing night party on 7th December at Dükkan, where traditional Turkish hospitality meets contemporary London dining for an evening of flavours and live entertainment.
2024 my mark only mark World Raki Week’s second year, but it looks set to be a calendar event for many years to come. Long may it continue. Şerefe!
Secure your tickets for a series of exclusive events across London and explore participating restaurants at www.worldrakiweek.com. Visit the House of Yeni Rakı experience centre in Soho to enjoy lunch deals, cocktail hours, creative workshops and live music, including Sofar Sounds and much more. The first 25 people every day to visit the House of Yeni Rakı for daily Rakı Hour between 6pm – 7pm will receive a complimentary cocktail.