Drink
Tea (cay) is the Turkish national drink, served in tiny tulip-shaped glasses, with sugar on the side but no milk. Turkish coffee (kahve) is also common, served in tiny cups; don't drink the last mouthful (it's the grounds). Instant coffee is thankfully losing ground to fresh filter coffee in trendier cafes. Fruit juices (meyva suyu) can be excellent but are usually sweetened. Mineral water, either still (su) or fizzy (maden suyu) , is found at the tableside in most restaurants. Mesrubat is the generic term for all carbonated soft drinks . You'll also come across ayran , watered-down yoghurt. Alcoholic drinks (ickiler) are available without restriction in resorts and in most other places, though you may have some thirsty moments in smaller interior towns in the east. The main locally brewed brands of beer (bira) are Efes Pilsen, Tuborg and, as a likely newcomer this year, Carlsberg; imported beers are available, but at a horrendous mark-up. Turkish wine (sarap) varies alarmingly in quality; the commonest labels are Kavaklidere and Doluca, which both offer a variety of vintages. The national aperitif is anis-flavoured raki - stronger than Greek ouzo. It's usually drunk with ice and topped up with water.
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