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Arak Al Karram

Posted by Paul Sass, May 21st, 2013 | 0 Comments

Arak what they call the local moonshine throughout both Lebanon and Syria. Just about every meal, it makes it’s appearance. it is a by-product of the wine industry, basically a brandy made from the leftover wine skins and flavoured with aniside. One third Arak, two thirds water, and then an ice cube. The mixture goes cloudy with the addition of water, because the aniside oil is soluble in alcohol but not in water. The best way to tell the differences in quality is by how you wake up the next morning. The better you feel, the better the Arak.

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