The main tool used is called a Karkheh (in the Lebanese dialect). The main idea is to extract the alcohol out of the mix. After the fermentation is complete, the mix is put in the lower part of the Karkheh. This first distillation produces alcohol, this is not Arak, just raw alcohol that cannot be drunk. The raw alcohol is called spirto. Water is added to reduce the alcohol and make sure that the alcohol level is not too high. Again this is a factor in the taste of the Arak.
Our Arak is the perfect companion for Mezza, the array of small, tasty morsels that typically includes such contrasting flavors as bitter olives, fresh almonds, spring onions, goat's cheese, raw minced lamb, and chicken livers stewed in pomegranate juice, and the ritual calls for a small glass to be used only once. Each successive drink is poured in a new glass, Arak first, followed by cold water then finally ice is added as per preference at a ratio ranging from ¼ to ½.
While water and ice are normally added, ice should never be added first. Ice causes a film to produce on the top of the liquid that is seen as unpleasing, so adding water first turns the drink a milky color and inhibits the effects of ice alone. Using multiple glasses when drinking arak is also common, due to the effects of mixing with water and ice.