Salep

A very warming winter drink made with crushed orchid root, milk, and cinnamon, salep can be bought from sellers on the streets or from cafés.

Türk Kahvesi (Turkish Coffee)

Whether sade (plain), orta (medium), or şekerli (very sweet), Turkish Coffee is best enjoyed with friends and family and is an intrinsic part of Turkish culture. Turkish coffee represents a unique style of roasting, grinding, cooking, serving, and drinking coffee. Like espresso, Turkish Coffee is strong; it is served in fincans (the delicate Turkish coffee cup), and traditionally made in cezves (a bell-shaped copper pot). Once you’re done, you can turn over your cup, let the dregs settle, and have your fortune told.

Rakı

Rakı is the national, aniseed-flavored alcoholic drink, similar to the Greek uzo. It is extremely strong and the clear liquor is usually diluted with water and chilled with ice to form a milky-looking drink. Some do prefer it "straight up" with a glass of water on the side, although this is not recommended for novices. Traditionally, rakı is accompanied with an assortment of hot and cold appetizers known as meze. Rakı is a social drink, a drink drunk in company, and preferably at a meyhane (Turkish tavern). If you drink too much rakı, be sure to search out a late night işkembeci (tripe soup restaurant). This soup with its heavy garlic content is said to be the best medicine for avoiding a wicked hangover from rakı.

Boza

In the same class as salep,boza is a nourishing and creamy drink, which is slightly sweet, served with a dusting of cinnamon on top. Traditionally sold in the evenings on the streets, it is usually the long cry of the bozacı that brings customers out of their homes to buy a cup. This thick and bubbly drink is made of fermented wheat; the grain is boiled in water, crushed, and drained. Sugar and a little bit of yeast are added and the mixture is left to ferment. Boza is ready to be drunk when it begins to bubble and has a slightly acidic taste, managing to be simultaneously sweet and sour. This sweet winter drink is traditionally enjoyed with leblebi (roasted chickpeas) in the evening.

Meyva Suyu

Of course not something confined to Turkey, freshly-squeezed juice is nonetheless plentiful and cheaper in Istanbul than in most places in the world, barring tropical cities like Rio. Little kiosks litter the city, and you can order any conceivable mixture of juices, even in the depths of winter, at very little cost. Try pomegranate juice, maybe mixed with pineapple or orange.

Ayran

A blend of yogurt, salt, and water, ayran is one of the staple beverages that serve as an ideal compliment to döner dürüm, grilled-cheese sandwiches (tost), and kebab dishes. This refreshing drink is available pre-packaged but is best bought in a restaurant or büfe (Turkish fast-food joints) where it is freshly made.

Rize Çayı

Rize çayı is any Turk’s favorite beverage, taken at any time of day, usually more than once a day. The cured tea leaves are brewed for hours with boiling water. This gives it a distinctive taste, and you will never find a Turk sullying their glass of tea with milk, although sugar is quite commonly added. It is traditionally served in a çay bardağı (small curved glass). You may come across men selling çay on the street (especially around Sultanahmet). You will undoubtedly be offered a glass if you step in any carpet shop or equivalent, and it is considered rude not to accept.

Şerbet

A very refreshing drink in summer, şerbet is another embodiment of the Turkish sweet tooth. It is served chilled and can be flavored with various fruits, among which rose and raspberry are favorites. The other ingredients are sugar and a little lemon, and if rose is used, the cup is often decorated with rose petals.