Alcoholic Drinks and Raki
Alcohol is freely available in most Turkish restaurants. There are also many pubs or bars especially in big cities and touristic resorts. It is only if you are heading to particularly conservative areas that you may have to check whether or not restaurants serve alcohol.
The traditional drink is raki, an aniseed based spirit, which is sometimes known as lion’s milk. It is clear but turns cloudy when water is added. Most people do dilute it with water although some drink it only with ice. It is quite unusual for a Turk to drink alcohol without eating at the same time (unless you're in a bar). Raki traditionally accompanies a meal of fish and in-between meals, melon and/ or white cheese are often served alongside it. Raki has 40% alcohol and thus is considered to be a "strong" drink.
Turkey is credited with being the first nation to produce wine in history and in recent years this traditional art has experienced something of a renaissance. Turkish wine producers have been studying the latest methods used in other countries and importing or developing grapes. This, combined with the favourable local conditions has produced some excellent results within wine production. Most people will be pleasantly surprised by the varieties of both red and white wine available in Turkey. Two of the biggest local producers are Doluca and Kavaklidere.
Those who prefer beer will not be disappointed in the well-known local brand, Efes Pilsen. There are also some locally produced vodka, brandy, whisky and gin, which are a quite cheaper than the imported brands although they can be a little rough when compared.