Arak: The Milk Of Lions

Arak is Lebanon’s iconic spirit, distilled from grapes and flavoured with aniseed. It has been enjoyed across the Levant for centuries. Traditionally it is served at the table in a very specific order. First the Arak. Then chilled water. Only then, ice.

As the water meets the spirit, something remarkable happens. The crystal-clear spirit turns an opaque, milky white. This transformation, known as the louche effect, has earned Arak its enduring nickname: the Milk of Lions.

A spirit made for the table

Traditionally served alongside mezze, Arak is sipped slowly as the meal unfolds. Its distinctive anise character complements the food, while its clean finish refreshes the palate between dishes. More importantly, it is a drink designed to be shared. A bottle stays on the table, glasses are replenished and the ritual becomes part of the gathering.

This is what made Arak essential to Sahtein. It is more than an authentic Lebanese drink; it represents the generosity, hospitality and togetherness at the heart of Lebanese dining.

Two expressions of Lebanese Arak

Sahtein serves two Araks from celebrated Lebanese producers, each made from grapes using traditional distillation methods and extended ageing in clay vessels.

L’Arack de Musar is produced by Château Musar in Lebanon’s Bekaa Valley. It is distilled four times, with anise seeds added during the final distillation, then aged for one year in terracotta amphoras. That additional distillation creates an exceptionally pure and elegant Arak, with a smooth texture and beautifully balanced sweetness.

Ksarak comes from Château Ksara, one of Lebanon’s oldest wineries. Distilled three times with fresh green aniseed, it is aged for 28 months in handmade clay jars from the village of Beit Chebab. The result is rich and velvety, with vibrant anise layered over subtle herbal and earthy notes and a delicate grape sweetness.

The order matters

At Sahtein, Arak is prepared tableside according to Lebanese tradition.

The Arak and chilled water are first combined in a carafe, allowing the spirit to complete its dramatic transformation. It is then poured over ice in the guest’s glass. Adding the ingredients in this order matters: it preserves the flavour and creates the right balance between the spirit, water and ice.

The carafe remains at the table and the glass is topped up as the meal continues. Once a glass is finished, it is replaced with a fresh glass of ice before the next pour. This keeps each serving clean, cold and consistent from the first mezze to the final plate.

Take your time

Arak is not a drink to be hurried, nor one saved for before or after dinner.

It might begin beside freshly baked bread and cold mezze, continue through hot plates and charcoal-grilled meats, then remain as conversation carries on around the table. The tableside preparation adds a little theatre, but its purpose is deeply practical: to serve the drink properly and generously.

Discover the Arak service at Sahtein, reserve your table via the link above.

Sahtein practices the responsible service of alcohol. Drink responsibly.