A Brief History Of Arak Lebanon's National Drink

Iconic foods and drinks define the Lebanese identity, as the culture is rich with various traditions. In some areas of Lebanon, a feast is never complete without a glass of arak, the country’s national drink. This grape-based beverage seems to be as much a part of the country’s culinary history as tabbouleh, and is popular with tourists and locals alike.

Arack baladi is typically home-made in Lebanese villages

Arak is a traditional Lebanese alcoholic beverage, typically served in small glasses and consumed with mezze platters. It’s distilled from grape vines and left to ferment in barrels for three weeks; the easy production process is a source of pride to local villagers who boast about their home-made arak baladeh. These people typically produce arak for personal use or as a gift to friends.

A lot of ceremony surrounds the tipple: first, the spirit is diluted in an abarik (vessel) until it’s one-third alcohol and two-thirds water – turning the liquid white. Then the concoction is poured into ice-filled glasses, which makes for a rather unpleasant layer of solidified oil. This is why part of the tradition is to always pour a fresh glass of arak, instead of topping up an existing cup.

Arak is known as “The Milk of Lions” for its 53%-60% alcoholic volume

You won’t have to search far to sample the aniseed-tasting tipple in Lebanon: it’s a landmark of the national cuisine and will typically be offered to tourists in restaurants. Be warned, though, the 53%-60% alcoholic volume has rightfully earned it the nickname “The Milk of Lions”.

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