In our country there are many people who do not mind missing a glass of strong alcoholic drink. We mainly use vodka or moonshine, but what do I drink in the East? An analogue of our moonshine in many eastern states is arak. The drink has a strength of more than 40 degrees and is prepared from various products, based on the country where it is consumed.
History
Today, the drink is popular in Central Asia and the Middle East, but appeared about three hundred years ago. Where exactly it originated for the first time, historians do not know. One theory is that this happened in Iraq. After arak traders spread around the world. Another theory claims that the drink was brought by the soldiers of Genghis Khan in the territory that they captured. Another version says that the arak came from the word "razaki." So called the grape variety from which the drink was prepared.
"Arak" in translation from Arabic means "sweat". This is due to the distillation of mash. In this case, the distillate, when ready, flows drop by drop along the elongated neck in a container. Thus, arak is a drink that is a tincture of a distillate. It can be transparent, white, yellow or golden.
Production
Previously, the basis for the preparation of this alcohol was grape meal with sugar. Over time, completely different ingredients began to be used. The alcoholic part of the drink depends on the region where it is prepared. For example, its base may consist of rice, figs, koumiss, coconut palm, plums, etc. Arak is a drink whose recipe may vary in each country.
First, the raw materials are set to ferment, then it is distilled three times, anise anise is added and insisted in oak barrels. Sometimes spices and honey, various herbs or seeds of plants are added to the composition. In many countries there is no industrial production of this alcohol; it is made at home or in distilleries. Often the quality of purification from fusel oils leaves much to be desired. Therefore, it is not recommended to drink a lot of it.
Use
In the East, arak is an alcoholic drink, so it is diluted with cold water at a rate of 1: 2 (one part alcohol and two parts water). When water reacts with alcohol, it immediately turns white. In some cases, the manufacturer sells an already diluted product that is initially white.
They drink it with food, having a good bite of oriental spicy dishes. If alcohol is consumed after a meal, then added to coffee or tea. Sometimes fruit or nuts are served with the drink. Since arak is a drink whose strength in dilute form is about 20%, and it smells strongly of anise, many tourists do not like the finished product.
Lebanese arak
Arak drink of Lebanese origin is considered the best in the world. It is not made in factories, but made at home. Since ancient times, the Lebanese learned to produce this alcohol by double distillation. After all the manipulations, the product should stand for about one year. The strength of the finished drink is approximately 53 degrees. For the preparation of such arak, essential oils from anise seeds are used.
Arab arak
In Arab countries, a drink is made by distilling fermented coconut juice and rice mash. Alcohol acquires a pale yellow color and a very strong aroma. The drink is a bit unclear.
Rice arak
The rice base for alcohol has been cooking for quite some time. After germination of the cereal, it begins to dry and overwrite with water for fermentation. Then distillation is performed, which is repeated three times. The first received arak is considered poor quality. Pure alcohol is possible after the second distillation. The third distillation allows you to get a high-quality drink. It is aged in barrels. The time spent on this procedure is different for each people. Arak is a high alcohol drink. It should turn yellow or golden.
The properties
That arak is an alcoholic drink, we have already learned. What properties does it possess? In small quantities, it is useful in various diseases of the reproductive and respiratory systems, gastrointestinal disorders. Eastern medicine recommends using it to increase the protective properties of the body, normalize blood circulation and rejuvenate the skin. In patients with chronic pathologies of the gastrointestinal tract and cardiovascular system, arak is harmful because it contains anise.
Russian version of the product
The Russian version of the drink contains the following ingredients: 0.5 l of moonshine or vodka, a teaspoon of caraway seeds, two star anise anise, a spoonful of sugar. For cooking, you need spices to pour alcohol, tightly close the vessel. He is put in a dark place for three weeks. The temperature in the room should be up to 25 degrees. Shake the container twice in seven days.
Over time, you need to take cotton wool and gauze, make a filter out of them and gently strain. Then you can add sugar and mix well. Put the container back in a dark place for two days. Russian arak can be considered ready. It should turn out yellow with the aroma of spices. If diluted with cold water, it will change color and turn white. Do not worry about this, it should be so. This is the reaction of anise essential oil to water. Many say that the resulting drink is similar to sambuca.
Arak today is very popular among people who live in the East. Each of the local peoples has its own recipe for the preparation of this alcohol. The taste of the drink is spicy. It is well suited for countries where the weather is sunny and warm. They drink it during meals with spicy aromatic products.