Like France’s Pastis, Italy’s Sambuca & Greece’s Ouzo, Arak is one of a family of anise-based liqueurs popular in the Mediterranean. From Palestine, Ramallah’s Golden Arak is made the same way this age-old aperitif has been for thousands of years: Once the grapes are crushed, the juice is placed in barrels with anise, and the mixture is allowed to ferment for several weeks. The resulting wine is distilled using a copper alembic, a still type with equally ancient roots. Traditionally served with 1/3 Arak to 2/3 water mixed over ice.