Vocabulaire Clé des Boissons Alcoolisées - Raki

‌a strong alcoholic drink with anise flavor, originated in the Middle East and eastern Europe

belonging to or following the methods or thoughts that are old as opposed to new or different ones

alcohol or an alcoholic beverage, commonly consumed in social gatherings

a country mainly in Western Asia, with a smaller part in southeastern Europe

having a pale and creamy white color like milk

receiving a lot of love and attention from many people

relating to activities in which people meet each other for pleasure

an instance or occurrence of an action or event, often used to indicate repetition

having the highest level of significance or central importance

a purple or green fruit that is round, small, and grows in bunches on a vine

to change or transform from one state or condition to another

describing drink that contains a large amount of a substance (like alcohol, caffeine, or flavor)

any drink that can make people intoxicated, such as wine, beer, etc.

something we can eat that grows on trees, plants, or bushes

a small round fruit with juicy flesh and purple or yellow skin and a pit

a soft, sweet fruit with thin skin and many small seeds, eaten fresh or dried

the small, aromatic seeds of the anise plant used as a spice or flavoring agent

the particular taste and smell that a food or drink has

the sense that we feel when we put food in our mouth

the distinct quality sensed by the nose, defining the essence of one's surroundings

the number 100

a period of time that is made up of twelve months, particularly one that starts on January first and ends on December thirty-first

having a lot of value

the general beliefs, customs, and lifestyles of a specific society

the food that we eat regularly during different times of day, such as breakfast, lunch, or dinner

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

a selection of small, flavorful dishes that are typically served as appetizers or side dishes in Middle Eastern, Mediterranean, and Balkan cuisines

food that is made in a special way as part of a meal

a small dish that is eaten before the main part of a meal

to force liquid out of something by pressing or twisting it

the liquid naturally contained in fruit or vegetables, or a drink made from it

to be or remain in a specific state or position

to heat a liquid and turn it into gas then cool it and make it liquid again in order to purify it

the changing process of a liquid to a gas and then cooling it which results in the forming of a purified liquid

to maintain presence over a period

used to refer to a number of things or people, more than two but not many

to feel less worried or stressed

to take pleasure or find happiness in something or someone

to make a container's liquid flow out of it

the grade, level, or standard of something's excellence measured against other things