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• 2 ounces Arak
• Water
• Ice

Pour Arak into Arak glass.
Add water slowly until it turns white.
Add ice cubes.


Zahav Restaurant, Philadephia

• Arak
• 2 oz Basil Hayden bourbon
• 1 oz St. Germain
• 1/2 oz of lemon juice
• 1 dash of orange bitters
• Orange twist

Rinse a rocks glass with Arak.
In shaker with ice, add the bourbon, St. Germain, lemon juice, and orange bitters.
Shake, strain in the rocks glass, and garnish with an orange twist.

Habayit Cocktail
The Dining Hall, Philadephia

• 4 large pieces grapefruit
• 1 teaspoon sugar
• 2 sage leaves, plus more for garnish
• Arak
• 45 milliliters sour mix

Muddle the grapefruit, sugar, and sage leaves.
Fill a shaker with ice and add a dose of Arak, 45 milliliters of the muddled grapefruit mixture, and the sour mix.
Shake and strain into a cocktail glass and garnish with a sage leaf, if you like.

Arab Spring
Dos Gatos
Jacksonville, FL  (Guerin Smith, bartender)

  • 1.5 oz Arak
  • Fresh Mint
  • 3 or 4 Raspberries
  • Spoon of fig preserve
  • Vanilla simple syrup
  • Pomegranate syrup
  • 0.5 oz Solerno Blood Orange Liqueur
 Slowly add water to Arak until milky white then set aside
In mixing glass, muddle the handful of mint and raspberries
Add fig preserve, a splash of vanilla and pomegranate syrups, and Salerno
Slowly Add Arak mixture stirring constantly
Strain into a rocks glass over ice
Garnish with mint sprig and a raspberry


Oriental Nights

• 1 measure of Arak
• 2 measures of crème de cassis
• Zest of orange
Tonic to taste to complete


Arak n Honey
The Volstead, Jacksonville, FL

  • 1/2 oz Arak Ramallah
  • 1/2 oz Drambuie
  • 1/2 oz Barenjager Honey Liquor
  • Blood Orange bitters
  • 1/2 oz water

Garnish with Orange peel


Jerusalem Cocktail

Chamomile Simple Syrup
• 1 part sugar
• 2 parts water
Dried chamomile flowers or a bag of chamomille tea

Arak Grapefruit Concoction
• Juice of one big juicy pink grapefruit
• Arak
• A few sprigs of mint
• Seltzer

Quickly simmer the syrup with the chamomille leaves, strain and leave to cool.
Juice the grapefruit.
For every serving blend: two muddled mint leaves, a twelfth chamomille syrup, a third Arak, 4 parts fresh-squeezed grapefruit juice, 2 parts (more or less) seltzer. Garnish with a few mint leaves.

Arak Cup
Dos Gatos, Jacksonville, Fl (Cody Mashni, bartender)

• 1.5 oz. Arak
• 1/2 oz. pimms
• 1 lemon
• 5-10 mint leaves
• Simple syrup
• Soda

Muddle mint leaves. Add juice of one lemon, Arak, pimms and simple syrup to taste.
Shake and strain over ice in a Collins glass, adding soda intermittently.
Garnish with mint leaf.

Arak Serving Suggestions

Ramallah Sunrise
Dos Gatos, Jacksonville, Fl (Cody Mashni, bartender)

• 1.5 oz. Arak
• .25 oz. St. Germaine
• 4 oz. Grapefruit juice
• Soda

Combine Arak, St. Germaine, and grapefruit.
Shake and strain over ice in a Collins glass. Splash of soda to fill.
Garnish with twist of lemon peel.

Arak Azure

• 11/5 oz. Arak
• 1/2 oz. blue curacao
• Splash rose water

Stir and Strain into a martini long orange twist

Copenhagen Special

• 1 oz. cl Arak
• 1 oz. Aquavit
• 1/2 oz. Lemon Juice
Pour all ingredients into a cocktail shaker with ice.
Shake and strain into a flute glass.
Garnish with a lemon slice.


• 2 tbsp freshly squeezed
• Meyer lemon
• 4 tbsp freshly squeezed clementine juice
• 3 tbsp Arak
• 4 tbsp room temperature water
• 11⁄2 tsp sugar
• 2 tbsp pomegranate seeds
• Zest of half a Meyer lemon
• Ice

In a cocktail shaker, combine water and sugar and shake well until dissolved.
Add lemon and clementine juices, Arak and ice and shake well.
Pour into a martini glass, add pomegranate seeds and lemon zest.

The Beirut

• 2 parts fresh pomegranate juice
• 1 part Arak
• 1/2 part simple syrup
• 1/2 part club soda<
Mix Arak, syrup and soda.
Pour into a cocktail glass and add pomegranate juice.

The Jack Ker-Arak
Dos Gatos, Jacksonville, Fl (Cody Mashni, bartender)

• 1/2 oz. Arak
• 2.5 oz. Buffalo trace Bourbon
• 1/4 orange
• 6 pomegranate seeds
• Orange bitters
• Simple syrup

Muddle pomegranate seeds and orange.
Add Arak and Bourbon, dash of bitters, and simple to taste.
Shake and strain over big ice cube in a rocks glass.
Garnish with orange peel.

Cool Cucumber
The Volstead, Jacksonville, FL

  • 2 muddled cucumber slices
  • 2 muddled lime slices
  • 1/2 oz brown sugar simple syrup
  • 3/4 oz Arak Ramallah
Shake and strain over ice topped with Soda water

Greek Fire
Orsay, Jacksonville, FL  (Alex Smith, Spirits Director)

  • 1oz Arak Ramallah
  • 1oz Tanqueray Rangpur Gin
  • 1oz Ancho Reyes
  • lime
  • 2 dashes orange flower water


Garnish with orange peel

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