Rakı, pronounced rah-kuh, is the name given to several kinds of alcoholic beverages.
Raki is an anise-flavored liqueur popular throughout the Eastern Mediterranean and parts of the Balkans. It can also refer to a hard liquor as strong as vodka but made from fruit that is popular throughout the Balkans, which may not be anise-flavored.
In Turkey where rakı is the unofficial national drink and companion to meze, it is generally drunk mixed with an equal part of water. When the water is added the mixture turns a whitish color, which is where the drink gets its alternative name Lion's Milk. In addition to mixing rakı with water in its own glass, it is customary to drink rakı with a separate but complementary beverage. For the casual rakı drinker, a glass of cold water is suitable. For the serious connoisseur of rakı with kebab, a glass of turnip juice stands as the best accompaniment to Lion's Milk. The standard rakı is a grape product, though it may also be produced from various fruits, especially fig.
In Albania raki is an apéritif and is usually drunk in very small amounts at social gatherings.
In the former Yugoslav countries, such as Bosnia, Croatia, etc... the name rakija is applied not to anise-flavoured liquors, but to various distillates of fermented fruit. The word rakija is used the way that americans use the word brandy. There are many kinds of rakija, depending on the fruit they are produced from - the slivovitz (šljivovica) being the most famous and produced from plum. Other kinds include: apricot (kajsijevača - kayseeyewatcha), Williams pear (vilijamovka - williemovka and Kruškovac), grapes (loza, lozovača - lozowatcha), quince (dunja), cherries (Kirsch), etc.