Raki, Grappa, Ouzo, and Friends: A Boozy Deep Dive Into the Fiery Spirits of the Mediterranean
- ER Kent
- Jul 26, 2025
- 5 min read
From ancient monasteries to sun-soaked seaside tavernas, discover how the Mediterranean’s most iconic spirits each tell a unique story through grapes, anise, and centuries of tradition
The Mediterranean isn’t just about golden beaches and feta-drenched salads—it’s also home to a fascinating array of potent, storied spirits that have fueled village celebrations, seaside toasts, and family dinners for centuries. But what’s the real difference between raki, grappa, ouzo, and their sun-drenched cousins like arak, tsipouro, and pastis?
Let’s uncork the bottle on these spirited Mediterranean tipples and find out what sets each one apart—and what they all have in common.
They look similar—but taste, tradition, and ingredients make all the difference
From a distance, a shot glass of ouzo might look identical to one of raki or arak. They’re all clear, high-proof, and often smell strongly of anise. But the nuances in production, culture, and ingredients tell a much richer story.
Raki: Turkey’s toast to friendship
Raki (pronounced rah-KUH) is deeply embedded in Turkish hospitality and known affectionately as “lion’s milk” (aslan sütü). Though it starts clear, it famously turns milky white when diluted with water due to essential oil emulsification—a transformation known as the ouzo effect.
What it’s made from: Raki is typically made from twice-distilled grape pomace, sometimes figs or raisins, then redistilled with aniseed. Turkish legislation defines its production specifically. It must be distilled to no more than 94.5% ABV and then diluted to 40–50% ABV after flavoring, according to Turkish Style Cooking.
How it’s enjoyed: Raki is sipped slowly, always with food. A traditional raki table (rakı sofrası) is a drawn-out, mezze-filled affair with laughter and emotional toasts.
Fun fact: Raki has been Turkey’s national drink since the days of Atatürk, who was himself known to enjoy a long raki supper.
Ouzo: Greece’s icon in a shot glass
If raki is the lion’s milk of Turkey, ouzo is the nectar of the Greek gods—served by the sea, under umbrellas flapping in the Aegean breeze. Like raki, ouzo also goes cloudy white with water, a source of endless fascination for tourists.
What it’s made from: Ouzo is made by distilling alcohol from grapes and then flavoring it with anise, often with additional botanicals like fennel, cloves, and cinnamon. The base spirit must be of agricultural origin (not synthetic), and the best ouzos come from Lesvos, protected by a European Protected Geographical Indication (PGI).
How it’s enjoyed: Never neat—Greece is adamant about this. Ouzo is served with ice or water, never both, and always alongside seafood meze like grilled octopus or fried anchovies.
Fun fact: Ouzo can legally only be produced in Greece or Cyprus, as defined under EU regulations.
Grappa: Italy’s rustic elixir
Cross the Ionian into Italy, and things change—no anise, no cloudy glass, and definitely no dilution. Grappa is bold, earthy, and unapologetically strong, a drink as serious as Italian espresso.
What it’s made from: Grappa is distilled from grape pomace—the skins, seeds, and stems left over after winemaking. No sugar or flavoring is added, and it must be produced in Italy, by law. According to Distillerie Italiane, that rustic character is part of its legal identity.
How it’s enjoyed: Grappa is often sipped after dinner as a digestivo. In the north, particularly in Veneto or Friuli, it might even be added to espresso to create caffè corretto—a beloved breakfast or late-night pick-me-up.
Fun fact: Grappa is the only pomace brandy that is legally required to be produced in Italy under European regulation.
Tsipouro: Greece’s stronger, grittier cousin
Often mistaken for ouzo by the uninitiated, tsipouro is actually much closer to grappa—just with a Greek passport and a stronger village-party personality.
What it’s made from: Tsipouro is distilled from grape pomace, sometimes flavored with anise, sometimes not. The aniseed version is closer to ouzo in taste, but it’s stronger and usually less refined.
How it’s enjoyed: Usually straight or with a splash of water, tsipouro is common in mountain tavernas and coastal villages alike. You’ll often get a small bottle on the house after a big Greek meal.
Fun fact: Tsipouro originated with Orthodox monks in Mount Athos in the 14th century. Visit Greece details how this spirit remains sacred to Greek culinary culture.
Arak: The Levant’s velvety firewater
Now we head east to Lebanon and Syria, where arak rules the tables of mezze-laden feasts, especially during family celebrations and weekend lunches.
What it’s made from: Arak is traditionally made from fermented grape juice, then triple-distilled with aniseed and aged in clay amphorae to smooth out the flavor. It often packs a higher ABV—sometimes as much as 60%.
How it’s enjoyed: Never straight. Arak is always diluted with water (usually in a 1:2 ratio) and served in narrow glasses filled with ice. Its nickname, “the milk of lions,” echoes raki but comes with its own regional pride.
Fun fact: Unlike ouzo or raki, arak is never sweetened. The lack of added sugar gives it a drier finish. Arak Levant provides a detailed look at the tradition behind this fiery spirit.
Pastis: The French anise outlier
French pastis may look and taste similar to its Mediterranean cousins, but it holds a quirky place in the anise world—born not from tradition but prohibition.
What it’s made from: Invented as a legal alternative to absinthe (banned in 1915), pastis is a modern blend of anise, licorice root, and herbs, mixed into a neutral base alcohol and then sweetened.
How it’s enjoyed: The French love their pastis diluted five parts water to one part pastis. You’ll see it served ice-cold in cafés all around Marseille and Provence, especially in summer.
Fun fact: Pastis does not contain wormwood (unlike absinthe) and is unrelated to pomace spirits like grappa. Difford’s Guide gives a great overview of its unique origin story.
The ouzo effect: science in a shot glass
What do ouzo, raki, arak, and pastis have in common—aside from flavor? The louche effect, or “ouzo effect.” This magical-looking transformation happens when water is added to these high-proof, anise-flavored drinks. The oils in anise (mainly trans-anethole) are soluble in ethanol but not in water, so when the drink’s alcohol content drops, the oils form tiny droplets that scatter light—creating that iconic milky appearance.
Science fact: this same emulsification effect also occurs in absinthe. Scientific American explains the chemistry behind the louche effect.
So, what’s the big takeaway?
If it’s made from grape pomace, you’re drinking grappa or tsipouro.
If it turns white when you add water, you’re likely dealing with ouzo, raki, arak, or pastis.
If it tastes like licorice and goes down like fire, you’re definitely in the right part of the world.
These spirits aren’t just drinks—they’re cultural experiences, crafted from regional ingredients and enjoyed in deeply ritualistic ways. Understanding the difference between them helps deepen your connection to the people and traditions of each Mediterranean country you explore.
So next time you clink glasses in Istanbul, Athens, Beirut, or Venice, you’ll know what’s in your cup—and more importantly, why it matters.
Yamas. Şerefe. Santé. Cheers.
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