North Cyprus Drinks offer a wide range of traditional drinks, reflecting the region’s rich history. These drinks, Limonata (Cypriot Lemonade), Ayran and Turkish Coffee, each have their own history and taste. Limonata is a sweet and tangy lemonade made from citrus fruits like lemons, oranges and mandarins. Ayran is a savoury blend of yoghurt, water and salt, often served with meat dishes. Turkish Coffee is a rich and smooth coffee served in small cups, perfect for a cultural and social experience. North Cyprus has something for everyone.
- Limonata is a traditional Cypriot lemonade made from the juice and peels of lemons, oranges, and mandarins, sometimes aged up to a year.
- Ayran is a refreshing Turkish drink blending yoghurt, water, and salt, often poured over crushed ice with a mint leaf.
- Raki, known as Lion’s Milk, is a clear aniseed liquor that turns milky white with water and is enjoyed alongside Cypriot meze.
- The Cypriot Brandy Sour, the unofficial national cocktail, combines Cypriot brandy, lemon, bitters, and soda water.
- Boutique winery Chateau St. Hilarion offers eleven distinct wines, including Merlot, Grenache, Semillon, and Chenin Blanc.
1. Limonata (Cypriot Lemonade)
Limonata is a traditional Cypriot lemonade made from the juice and peels of citrus fruits like lemons, oranges and mandarins. Historically it was made by local Cypriot women who perfected the blend of these fruits to create a drink that captures the essence of the island. In some areas Limonata is aged in cool storage for up to a year to intensify the flavour.
This sweet and tangy drink is often served ice cold, perfect for a hot day. Sometimes it’s diluted with water to adjust the sweetness and strength. While it’s a great summer refresher, Limonata can also be served with desserts in winter, showing its versatility as a standalone drink and a meal accompaniment.
2. Ayran
Ayran is a traditional Turkish drink that is a simple yet refreshing blend of yoghurt, water and salt. Often poured over crushed ice and garnished with a mint leaf, it’s the perfect way to quench your thirst. For the best experience try fresh Ayran (taze yapilmis Ayran).
Ayran is a staple in Turkish cuisine, often served with meat dishes. It’s also a great instant refreshment for hot weather. This cool and slightly tangy drink balances the flavours of rich and spicy food, that’s why it’s a favourite in North Cyprus. Besides being a refreshing drink Ayran is also good for you. The probiotics in yoghurt aid digestion and the added salt helps to replenish electrolytes lost through sweating especially in hot summer months.
Whether you’re eating at a restaurant or at home, a glass of Ayran compliments the meal with its creamy texture. Plus Ayran is super easy to make and can be customized to your taste. Some like it saltier, others prefer a hint of mint for extra freshness. Whatever way you make it, Ayran is part of North Cyprus’s drink culture.
3. Turkish Coffee
Turkish Coffee is a traditional beverage made from roasted and finely ground coffee beans, simmered and served in individual cups. Turkish Coffee is deeply embedded in the cultural heritage of the country.
An intriguing tradition accompanies the drink: if you’re dining with someone who can read coffee grounds, they may offer to tell your fortune from the patterns left in the upturned cup. It’s said that one of the things they will foresee is a return trip to Northern Cyprus. Turkish Coffee is perfect for enjoying with friends or family.
It is a common custom for Cypriots to drink it right after a meal or when visiting friends at home. This beverage is not just a drink but a social ritual that brings people together. The preparation of Turkish Coffee is an art in itself. The finely ground coffee is mixed with water and sugar (if desired) in a special pot called a cezve.
It is then heated slowly until it begins to froth. The coffee is poured into small espresso-sized cups and served immediately, often accompanied by a glass of water to cleanse the palate. This method results in a strong, flavorful coffee with a thick layer of foam on top and a sediment at the bottom, which should not be drunk.
The experience of drinking Turkish Coffee in North Cyprus is unique, offering not only a delightful taste but also a connection to the local traditions and social customs. Whether enjoyed at a café or in a local’s home, it is an essential part of the Cypriot lifestyle.
4. Raki
Raki, also known as ‘Lion’s Milk’, is a distinctive clear liquor that turns milky white when mixed with water, owing to its aniseed content. This drink is traditionally enjoyed alongside Cypriot ‘meze’, and it comes with a set of unspoken etiquette rules, such as clinking glasses when making a toast.
Tip
For visitors trying Raki, drink Turkish tea in small tulip-shaped glasses after each glass. This has a sobering effect, keeping you ready for the next round.
Raki is a popular spirit in Cyprus, perfect for celebrating various occasions. Although the exact origins of Raki are unclear, its history does not stretch as far back as wine or beer. Nonetheless, it has become the go-to spirit for both celebrations and commiserations in Turkish Cypriot culture. Raki is produced from various fruits depending on the region, with grapes, figs, and plums being the most common.
The best way to enjoy Raki is in flat cylindrical glasses, served cold. It can be consumed with water, straight (sek), or with soda or mineral water. Due to its potent nature, with alcohol levels typically between 40% and 50%, Raki is often diluted with water. The aniseed in Raki causes it to change colour and turn a milky white when water is added. Drinking a glass of pure water between sips enhances the unique flavour.
Raki is available at every restaurant but is most commonly associated with Cypriot tavernas, known as meyhanes. It is usually accompanied by cold meze, meat dishes, or fresh fish, which is a local specialty. When toasting with others, it is customary to clink glasses from the bottom to avoid suggesting superiority.
Another tradition is to tap the table lightly with the bottom of your glass before taking a sip, signifying that you are thinking of someone who is absent. For visitors trying Raki, a useful tip is to drink Turkish tea (çay) in small, tulip-shaped glasses after each glass of Raki. This has a sobering effect, keeping you ready for the next round. It is considered bad form to become overly intoxicated at the Raki table.
5. Zivania
Zivania, often referred to as ‘fire water’, is a potent Cypriot drink with a high alcohol content that dates back centuries. The unique climate of Cyprus imparts a special quality to this beverage, which is made from the distillation of grape skins and pomace from high-quality grapes.
This clear, colourless drink has a light aroma of raisins and is a source of pride for the locals. With an alcohol content ranging from 40% to 95%, it is no surprise that Zivania is known as ‘firewater’. The production of Zivania dates back to the 14th century during the Venetian rule of Cyprus and remains largely unchanged today.
The process involves distilling grape pomace mixed with dry wines made from indigenous grapes. This mixture is then distilled slowly in a copper pot called a ‘kazan’, often taking up to eight hours to transform into a highly potent liquid. Zivania is not for the faint-hearted and is consumed throughout the year, often as an aperitif. During the summer, it is typically served ice-cold.
Traditionally, villagers would take a gulp of Zivania on cold mornings or enjoy a small measure with meals. Historically, it also played a role as a first-aid staple in Cypriot homes, used for sterilising wounds, soothing muscular aches, and numbing toothaches. It even served as a cleaning agent and disinfectant. Many villagers still make Zivania at home, and certain varieties can be exceptionally strong.
If you wish to try this specialty, you can purchase it from supermarkets or explore the villages for a more authentic experience. Unlike European regulations that limit alcohol content to 60%, North Cyprus offers Zivania varieties with up to 95% alcohol. However, caution is advised when consuming this powerful drink. A well-known saying among Turkish Cypriots is, “the best Zivania is the one that burns well when you set it on fire”.
6. Cypriot Brandy Sour
The Cypriot Brandy Sour is widely considered the unofficial national cocktail of Cyprus. This distinctive beverage combines Cypriot brandy, lemon, bitters, and soda water to create a drink fit for a king. There is nothing quite like enjoying a delicious brandy sour while watching the sunset on one of North Cyprus’s beautiful beaches.
This cocktail is brilliant as a refreshing alcoholic beverage, especially in the evening sunshine after a hot summer day. Its blend of flavours offers a perfect balance of sweetness and tartness, making it a popular choice among locals and visitors alike. The preparation of a Cypriot Brandy Sour is straightforward yet results in a delightfully complex drink.
Ice is crushed and placed in a tall glass, followed by a few drops of Angostura bitters. The Cypriot brandy is then added, along with a shot of undiluted Cypriot lemon squash. After stirring to mix the ingredients, the drink is topped up with either soda water or lemonade, depending on your preference. This refreshing cocktail is the epitome of Cypriot hospitality and a must-try when visiting North Cyprus.
7. Cyprus Wine
Northern Cyprus boasts the perfect climate for producing fine wine due to its sun-drenched soil. The island’s winemaking history spans millennia, making it one of the oldest cultural heritages in Europe. Boutique wineries, such as Chateau St. Hilarion, have honed their craft and now offer eleven distinct wines, including Merlot, Grenache, Semillon, and Chenin Blanc.
Whether you prefer a glass, a carafe, or a bottle, these wines add a divine touch to any meal. Today’s wineries in North Cyprus produce a variety of wines from grapes grown in vineyards located in Geçitköy, Güzelyurt, and Ilgaz, nestled in the hills of the Five Finger Mountains overlooking the Mediterranean.
These wines are also crafted from grapes purchased from local farmers, ensuring a diverse and rich flavour profile. Resident artisan vintners combine their cultural heritage and extensive knowledge to create distinguished wines from Cypriot soil. Bud breaks occur in early spring, with harvest generally starting in August. The grapes are handpicked using both traditional and modern techniques, leading to high-quality wines.
Grapevines such as Cabernet Sauvignon, Shiraz, Chardonnay, and Semillon produce a range of reds, including Merlot, Mourvèdre, Cinsault, and Grenache, as well as whites like Chardonnay, Semillon, and Chenin Blanc. Visitors to these vineyards can gain a complete insight into Cypriot wine culture.
From the planting of vines to the final production of wines, visitors can choose from a wide selection of tours, wine education courses, lectures, and more to enhance their experience. Wine tasting events are naturally held throughout the year, making it a must-do for wine enthusiasts.
How is the food culture in North Cyprus?
The food culture in North Cyprus is a vibrant reflection of its Turkish influences, showcasing a rich variety of flavorful and diverse dishes. Fresh vegetables, meats, spices, and herbs dominate the cuisine, offering a delightful culinary experience. Popular dishes in North Cyprus include Lahmacun, Yalancı Dolma, and Sigara Börek. Each of these dishes highlights the use of local ingredients and traditional cooking methods, making food in North Cyprus a true gastronomic delight.
Lahmacun, a thin and crispy flatbread topped with minced meat, onions, tomatoes, and spices, is a staple. Yalancı Dolma, a stuffed vegetable dish, uses rice and herbs instead of meat, providing a vegetarian twist to a classic recipe. Sigara Börek, crispy rolls filled with cheese or meat, are enjoyed as appetisers or snacks, showcasing the versatility of the cuisine.
Northern Cyprus cuisine features an array of fresh vegetables like courgettes, okra, green beans, and artichokes, along with fruits such as grapes, citrus, and figs. Essential herbs and spices include mint, parsley, cumin, and coriander, which add depth and flavour to the dishes. Grilled meats, natural yoghurt, and bulgur are also prominent, contributing to the diverse and rich food culture in North Cyprus.
Conclusion
We explored a variety of traditional North Cyprus drinks that highlight the island’s rich cultural heritage and unique flavours. We began with Limonata (Cypriot Lemonade), a refreshing citrus drink perfect for hot days. Next, we covered Ayran, a savoury yoghourt-based beverage ideal for pairing with meals. We then delved into the rich, aromatic Turkish Coffee, an essential part of North Cyprus’s social and culinary traditions. Following that, we examined Raki, the potent anise-flavoured spirit known as ‘Lion’s Milk’.
We also discussed the powerful Zivania, often referred to as ‘fire water’ due to its high alcohol content. The Cypriot Brandy Sour, a beloved cocktail combining brandy and lemon, was highlighted next. Finally, we explored Cyprus Wine, renowned for its quality and variety, reflecting the island’s perfect wine-producing climate. These North Cyprus drinks not only provide refreshment but also offer a taste of the island’s rich cultural history.
FAQ
The most popular drinks in North Cyprus include Limonata (Cypriot Lemonade), Ayran, Turkish Coffee, Raki, Zivania, Cypriot Brandy Sour, and Cyprus Wine.
Limonata, or Cypriot Lemonade, is a refreshing soft drink made from the juice and rinds of citrus fruits such as oranges, mandarins, and lemons. It is best served ice-cold.
Ayran is a traditional Turkish yoghurt drink made by blending yoghurt, water, and salt. It is often served over crushed ice and garnished with a mint leaf for added refreshment.
Turkish Coffee is unique due to its preparation method, where finely ground coffee beans are simmered and served in small cups. It is deeply embedded in the cultural heritage of North Cyprus and often accompanied by the practice of fortune-telling from the coffee grounds.
Raki, also known as ‘Lion’s Milk’, is an anise-flavoured spirit that turns milky white when mixed with water. It is traditionally enjoyed with Cypriot meze and is associated with various social customs and celebrations in North Cyprus.