Turkish Raki is produced by distilling anise seed with suma (first distilled The alcohol level in Raki ranges between 40% and 50%. It is the most popular alcoholic beverage ofTurkish people. To serve Raki, first put it into the glass. Then, water is added and it gets white. Lastly, ice is added. It is drunk with appetizers such as fruit, cheese or food made with olive oil,and with friends over a chat.