My uncle’s Arak in the NYTimes

An 2005 NYTimes article titled Lebanon’s Stills, Chilled by War, Are Rekindling the Old Fire, features my uncle (my mother’s brother) making arak, Lebanon’s national alcoholic drink. The story takes place in Zabbougha, a beautiful village in Mount Lebanon.

My mom’s family owns lands and fruit orchards and of course my uncle, Georges (who looks like Clint Eastwood) makes Arak for family and friends. As you can imagine, there is not a family meal that goes by, when we are all gathered that is, without Arak paired with delicious Lebanese Mezze.

In fact, Mezze , the selection of appetizers that make up the bulk of Lebanese cuisine is best paired with Arak.

Arak is made through a triple distillation of grapes, it is anise-flavored with a hint of licorice (from the anise seeds).

Arak turns milky white when mixed with water (1/3 arak, 2/3 water and an ice cubes added at the end).

It is a strong alcoholic beverage. It has to be drank slowly, enjoying the burst of freshness that every sip imparts. 

My uncle makes it every year. I will be reporting on the process live this year. So a more detailed report will follow.