Traditional Turkish Drinks Guide (2026): From Ayran To Raki

Traditional Turkish Drinks Guide (2026): From Ayran to Raki

Alissa Walker

Travel writing based on first-hand experience

May 23, 2026

This traditional Turkish drinks guide lists the most popular traditional beverages you’ll find across Turkey, from street stalls to fine dining tables.

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1. Turkish çay

Çay is Turkey’s everyday black tea, cultivated for a century on the lush hills of Rize on the Black Sea.

Tea is everywhere—zipped through bazaars on metal trays, poured after meals, offered in homes, and sipped in dedicated tea gardens.

Look for its robust flavor, ruby-red hue in tulip-shaped glasses, and the classic two-tier çaydanlık kettle (a cousin of the samovar) used for brewing.

2. Rakı

Rakı is Turkey’s national spirit—an anise-flavored classic enjoyed for centuries across Anatolia.

Served with water, rakı turns milky-white (“lion’s milk”) and delivers that unmistakable anise aroma.

At seafood meze tables, rakı is the essential pairing—sip slowly, graze often.

3. Kahve

Turkish coffee (kahve) has a storied past: beans once traveled from Ethiopia to Europe via Yemen’s port of Mocha and the Ottoman world.

Istanbul’s first coffeehouse opened in 1554. Today, the slow-brewed method in a cezve/ibrik—now listed by UNESCO—still defines the ritual.

Find it as street-side sips in the old city or in modern cafés—always small, strong, and served with a glass of water.

4. Ayran

Ayran—yogurt, water, a pinch of salt—is as old as the Turkic nomads who first whisked it together. It’s the cooling, savory antidote to rich grilled meats.

Traditionally valued for its gut-friendly qualities, ayran pairs perfectly with kebabs (try it with a smoky Adana).

5. Salep

Salep is winter in a cup—steamed milk thickened with wild orchid powder and dusted with cinnamon, a recipe that once warmed the Ottoman palace.

It’s a cozy alternative to tea or coffee on cold days—try it at the Maiden’s Tower Café in Istanbul—and it plays surprisingly well with desserts (yes, even baklava).

6. Sherbet

Şerbet journeyed from Persia into Ottoman kitchens and onto Turkish tables. The sweet, floral-spiced blend can include rose water, cloves, bitter orange, sandalwood, chia, cinnamon—sometimes dozens of aromatics.

It’s especially popular in Istanbul today, showing up in patisseries and hotel lounges along the coast.

7. Şalgam

Şalgam is the tangy, fermented juice of black carrots (or red turnips), sold everywhere from corner shops to big supermarkets—usually in mild or spicy versions.

Its sour-spicy kick makes it a classic companion to hearty grilled meats and stews.

8. Şarap

Wine (şarap) in Turkey traces back millennia—vines spread from the Caucasus into Anatolia, and archaeological finds exceed 5,000 years.

Standouts include Cappadocia labels (e.g., Turasan), Kalecik Karası near Ankara, Trajan, and expressive wines from the Aegean coast.

9. Boza

Boza is a low-alcohol (≈1%) fermented millet drink—creamy, gently sweet, lightly effervescent—echoing ancient beverages across Asia Minor.

Its roots likely arrived with nomadic tribes; the Seljuks, for instance, had a beer-like drink called bekni.

10. Andız syrup

Andız syrup stands in for Turkey’s many regional specialties. This sweet, resinous tonic is especially loved along the southern coast, notably around Antalya, and is made by slow-boiling the rounded cones of the tree.