Turkish Tea and Rakı Sour
A bold sour built on strong Turkish tea, anise-forward rakı, lemon, and honey—plus a zero-proof spiced-tea mocktail for an alcohol-free toast.
Turkey's national spirit, the anise-flavored rakı, makes a striking cocktail partner for strong Turkish tea. The brisk tannins of the çay tame rakı's bold anise punch, while lemon and honey bring the whole thing into balance for a complex, grown-up sour.
Brewing the tea strong is essential here, both so it holds its own against the rakı and so the tannins give the drink structure. Once chilled, the concentrated tea becomes the brisk, slightly bitter backbone the sour is built around.
Shaken hard with fresh lemon and a little honey syrup, the drink turns bright and aromatic, the anise of the rakı weaving through the malty tea. A twist of lemon and, if you like, a single star anise make an elegant garnish.
For a non-alcoholic mocktail, leave out the rakı and lean into the anise another way: shake strong chilled Turkish tea with lemon juice, honey syrup, and a pinch of ground fennel or a splash of anise-free apple soda. Top with a little sparkling water for a brisk, fragrant, alcohol-free sour that still toasts in style.
Ingredients
- 60 ml strong chilled Turkish black tea
- 30 ml rakı (omit for the mocktail)
- 25 ml fresh lemon juice
- 15 ml honey syrup (equal parts honey and warm water)
- Ice cubes
- Lemon twist and star anise to garnish
- Splash of sparkling water (for the mocktail)
How to make it
- 1Add the chilled strong tea, rakı, lemon juice, and honey syrup to a shaker filled with ice.
- 2Shake hard for 15 seconds until well chilled.
- 3Strain into a chilled coupe or over fresh ice in a rocks glass.
- 4Garnish with a lemon twist and a star anise. (For the mocktail: omit the rakı, add a pinch of ground fennel, shake, and top with a splash of sparkling water.)
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