Raki

Locals call Raki, the anise-flavoured drink “Lion’s Milk”. It's not known where or when the drink was invented, but its' history is less than wine or beer.
It's made from different fruits in different regions, but grapes, figs and plums are the main ones.
The best way to drink raki is with flat cylindrical glasses and cold – straight (sek), with water, soda or mineral water. Usually 40% – 50% alcohol, it changes colour and becomes a milky white when water is added. A glass of pure water helps clean the palette so you can better enjoy the distinct taste.
Served at every restaurant, but traditionally associated with tavernas (meyhanes), it's usually served with meze’s, meat or fresh fish. Local custom is to clink glasses with the bottom of the glass as using the top indicates you think you're superior.
Another tradition is to knock the table lightly with the bottom of your glass before you take a sip, indicating there's someone you're thinking of who you wish was there.
After a Raki, a local tip is to try a Turkish tea (çay) which will sober and calm you for the next round. The raki table is referred to as çilingir (“locksmith”), alluding to the way the secrets of the heart are unlocked and spoken around this table.
Cheers! Shay-re-fe-nee-ze!