Arak is a traditional Middle Eastern alcoholic beverage, particularly popular in countries like Lebanon, Syria, Jordan, Iraq, and Palestine. It is a clear, unsweetened anise-flavored distilled spirit made from grape juice and aniseed. The drink is similar to other anise-based spirits, such as ouzo from Greece, raki from Turkey, and pastis from France, but it typically has a higher alcohol content, often around 40% to 60% alcohol by volume (ABV) after dilution.

The production of arak involves a specific distillation process. Initially, grapes are fermented to produce a grape wine. This wine is then distilled, traditionally in a copper still, with the addition of aniseed during the second or third distillation process, giving arak its distinctive flavor. The distillation process may be repeated multiple times to achieve the desired purity and strength.

Arak is usually served with water and ice, turning the clear liquid into a translucent white when mixed due to the anise oils emulsifying with the water, a phenomenon known as the louche effect. It is commonly consumed as an aperitif and is often paired with mezze, a selection of small dishes served in the Middle East. The ritual of preparing arak, which involves diluting it with water and adding ice, is an essential part of the drinking experience, emphasizing its role as a social drink enjoyed in gatherings.