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El Massaya Arak Recipe

Inspired by Ammoora

Time168h

Serves10

Traditional Lebanese arak, made with aniseed and other botanicals.

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Ingredients

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Ingredients

7.05 oz (200 g) Anise seeds4 1/4 cup (1 L) Water3 1/2 oz (100 g) sugar0.18 oz (5 g) Yeast0.71 oz (20 g) Other botanicals (e.g., fennel seeds, coriander)

Method

Directions

Prepare the Anise Mixture

In a large bowl, combine the anise seeds and other botanicals with water. Allow the mixture to steep for 24 hours to extract the flavors.

Fermentation

After steeping, add the sugar and yeast to the mixture. Stir well to dissolve the sugar. Cover the bowl with a cloth and let it ferment for 5-7 days at room temperature.

Distillation

Once fermentation is complete, strain the mixture to remove the solids. Transfer the liquid to a distillation apparatus and distill it slowly. Collect the distillate in a clean container.

Aging

Allow the distilled liquid to age in a cool, dark place for at least one month to develop its flavors.

Bottling

After aging, bottle the arak in glass bottles. Seal tightly and store in a cool place.

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