When offered, one should never deny a glass of it. Rakomelo (Greek: ρακόμελο) is also a popular spirit made by combining raki with honey (Greek: μέλι) and several spices, such as cinnamon, cardamom, or other regional herbs. Tsipouro is a real Greek product closely related to the Greek lifestyle, hospitality and entertainment of the Greeks. Raki is the common denominator of Turkish culture, enjoyed by Turks almost no matter what gender, age or social class (and notwithstanding that most Turks are at least nominally Muslim).

In Romania and Moldova, the related word rachiu or rachie is used to refer to a similar alcoholic beverage as these neighboring countries, often a strong fruit-based spirit, usually from grapes. However, the more commonly used terms for similar popular beverages are țuică and palincă; țuică in particular is prepared only from plums. Additionally, the regional term vinars (literally "burnt-wine") in Romania, and divin in Moldova, can refer to brandy in general as well. Any time you find yourself toasting during a drinking fest you say yamas which is the equivalent of ‘cheers’, you’ll find it difficult to say without a smile on your face. Similar spirits are produced in Romania, Moldova, Poland, Ukraine, Czech Republic, Hungary, Slovakia, Bulgaria and the Caucasus. In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums (and sometimes out of mulberry, thanë (carnelian cherry), or walnuts) in colder climate areas.Must-tries include fava (mashed broad beans with dill), pilaki (beans in olive oil) and haydari (yogurt with garlic, mint, and spices).

The first Greek Prime Minister, the Cretan Eleftherios Venizelos, first introduced the custom of distilleries in the 1920s. In summer, rakiya is usually served ice cold, while in winter it's served "cooked" (Serbian: кувана / kuvana or грејана / grejana, Bulgarian: греяна ( greyana), Croatian: kuhana, rakiya (also called Šumadija tea in Serbia). Rakiya is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker brands of rakiya are used (or stronger ones diluted with water). As the word “Razzaki” sounds similar to “Raki” and its being a Turkish drink, the name might originate from the grape type.A fasil ekibi (traditional Turkish band) provides additional spirit at a raki gathering. Emel Ernalbant During rakokazana, the locals distill and taste the very first raki of the season and the people eat, dance, sing and drink ... tons of raki! At this time you will hear the word yamas a lot. It is a very famous word and the Greeks use it in many cases / celebrations - as rakokazana - to express their enthusiasm. Rakija (Cyrillic: Ракија) is very popular and widespread in Bosnia and Herzegovina, just like in its neighboring countries. A major contributing factor to the production of rakija in Bosnia and Herzegovina is the diversity and availability of fruit in the valley of the river Drina and the untouched and very often wild nature in the mountains. In Turkey, the ritual of Raki is not simple, and the most significant aspect is the people, which indicates that Raki is not meant to be drunk alone. Let’s see how is Raki drunk traditionally. Appetizers & Food

Soileau, Mark (August 2012). "Spreading the Sofra: Sharing and Partaking in the Bektashi Ritual Meal". History of Religions. 52 (1): 1–30. doi: 10.1086/665961. JSTOR 10.1086/665961 . Retrieved 5 June 2021. The traditional old craft of producing rakija has managed to survive long throughout time and it is still widely practiced. The production of homemade rakija for private use is the most popular. Next the warm dishes (sicaklar) arrive, including borek (phyllo pastry parcels filled with cheese), arnavut cigeri (fried liver) and karides guvec (shrimp cooked with butter). R., Ivan (23 January 2016). "Rakia – Everything you wanted to know about this drink". slavorum.org.Like the healing wisdom, the good conversation and the raki itself, everything on the table is meant to be shared. When the heated mixture reaches boiling point, the final distillation process begins. After about an hour at the end of the vaporizer, the first drops appear, which are almost pure alcohol. The distillation fractions are divided into the " head", the " heart" and the " tail". The "head" is characterized by a high alcohol content, while the "tail" has higher alcohols with a heavy aroma and taste. "Head" and "tail" are then removed and collected again in the still for the next distillation. The heart is thinned, matured and then filtered to be bottled. Only the middle part of the distillate, called "heart", is intended for consumption. Sipped slowly, with best friends or family, and after the sunset… Meet Turkish Raki, also known as the “Lion’s Milk” -unofficial, but by heart, the national drink of Turkey- is a centuries-old alcoholic beverage that has its own unique etiquettes and culture. Kahl, Thede; Kreuter, Peter Mario; Vogel, Christina, eds. (2015). Culinaria balcanica. Frank & Timme GmbH. p.85. ISBN 9783732901388.