Ataman
pre 14 godina
-- I'll drink to that.
(Mike, 21 March 2010 17:43)
Sure, but on the side note: no matter how much water or ice you add to Serbian Rakija or Albanian Raki Rrushi - it never will turn "milky" because they don't put anise into it, it's just pure spirit made from grapes or plums or other fruit.
Turkish "Raki" is like "Ouzo", with anise. Anise does dilute in spirit - but it does crystalize out in water, hence the "milky" appearance of the Greek or Turkish version. Bulgarian Mastika is similar.
I was referring to the Turkish/Greek/Bulgarian version - it's what we got few days ago.
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