No doubt there are those in the Levant that will today be raising a glass to toast the re-election of President Obama - or at least to toast the non-election of Governor Romney - and some of those will be doing so with Arak. It is after all the traditional alcoholic drink of the Levant. It's name is derived from the Arabic word for 'sweat'. Quite a challenge for advertisers, I'd have thought.
Levantines are not big drinkers, as a rule. Most who do enjoy a beer or a wine or an Arak are of Jewish or Christian origin - it's unusual but not unknown to find a Muslim who partakes. Nevertheless, alcohol is easily available across the region, notwithstanding it can be tricky to find in certain places - rural areas for example, or where there is no non-Moslem community - and at certain times of the year: Amman's off licences close for the 40 days of Ramadan, for example, which is a long time to wait if you've forgotten to stock up. On the plus side, most locally produced alcoholic drinks such as Arak are relatively affordable. There are many varieties of Arak to choose from. Lebanon in particular has an impressive range and although I'm pretty sure I wouldn't be able to tell one brand of Arak from another, I'm sure there are those who can.
It's an anise-flavoured drink, related to the Ouzo of Greece and the Raki of Turkey and can be ferciously powerful. It is clear, unsweetened and colourless and is usually drunk one-part Arak to two parts water. When water is added, the Arak turns milky. A finished glass of Arak will have what some may find a rather distasteful film of milky droplets on the interior of the glass, created by the reaction with the water. Which is why it is considered untoward by most decent establishments not to supply the customer with several glasses for their bottle of Arak, that they may use a fresh glass for each drink. The Arak might be drunk on its own or, more traditionally, as an aperitif accompanying mezes.
If you are fortunate enough to own a vineyard, then prepare Arak by picking the grapes very late. Then follow these instructions - http://toula-lebanon.blogspot.co.uk/2006/11/making-arak.html
It's an anise-flavoured drink, related to the Ouzo of Greece and the Raki of Turkey and can be ferciously powerful. It is clear, unsweetened and colourless and is usually drunk one-part Arak to two parts water. When water is added, the Arak turns milky. A finished glass of Arak will have what some may find a rather distasteful film of milky droplets on the interior of the glass, created by the reaction with the water. Which is why it is considered untoward by most decent establishments not to supply the customer with several glasses for their bottle of Arak, that they may use a fresh glass for each drink. The Arak might be drunk on its own or, more traditionally, as an aperitif accompanying mezes.
If you are fortunate enough to own a vineyard, then prepare Arak by picking the grapes very late. Then follow these instructions - http://toula-lebanon.blogspot.co.uk/2006/11/making-arak.html
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