Tekirdağ Gold Raki Recipe

Prepare glasses

Chill two lowball or tulip-shaped rakı glasses in the freezer for 5–10 minutes or fill with ice while you prepare the drink.

Measure 3 tablespoons (approx. 45 ml) of Tekirdağ Gold Raki per serving (6 tbs / ~90 ml total for 2). Pour 3 tbs into each chilled glass.

Add 2 tbs (about 30 ml) of cold water to each glass. The raki will louche (turn cloudy) as the anise oils emulsify. Adjust water to taste if you prefer milder or stronger.

Add 3 ice cubes to each glass to keep the drink cold and to further open the louche. If you prefer, serve water and ice on the side so each person can dilute to taste.

Garnish each glass with a lemon wedge on the rim and 3 seedless grapes dropped into the drink or served on a small skewer alongside. Serve immediately.

Peel pears, leaving stems intact if desired. Halve vertically if large or leave whole for an elegant presentation. Core from the base using a melon baller or small spoon if leaving whole.

In a medium saucepan combine 500 ml water and 120 g sugar. Add the cinnamon stick, lemon zest, and the split vanilla pod (scrape seeds into the pan and add the pod) or add 1 tsp vanilla extract.

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar.

Reduce heat to low and add the pears. Poach gently (simmering but not boiling) for 10–15 minutes for halved pears or 18–22 minutes for whole pears, turning occasionally so they cook evenly. Pears are done when a knife slips in easily.

Remove the pan from the heat and carefully pour in 60 ml Tekirdağ Gold Raki. The alcohol will add aroma; let the pears steep in the warm spiced syrup for 10 minutes to mellow and absorb the aniseed notes.

Transfer pears to a bowl to cool slightly. Return the poaching liquid to a low heat and simmer until reduced by about one-third to thicken slightly (5–8 minutes). Remove the cinnamon stick and vanilla pod.

Serve pears warm or chilled on a dollop of Greek yogurt or mascarpone. Spoon some of the reduced syrup over each pear and finish with a sprinkle of chopped pistachios for texture and color.