Drinking Traditions of Alexandria: 6 Local Alcoholic Beverages

Alexandria’s drinking culture reflects a maritime city shaped by trade, fishing, and a warm Mediterranean climate. Alcohol is legal but regulated, so you’ll find it in licensed bottle shops, hotel lounges, seafood grills, and a handful of old-school bars along the Corniche.

Local tastes lean toward crisp lagers in summer, anise spirits beside grilled fish, and quietly made grain or fruit ferments at home. Agriculture from the Nile Delta and the Lake Mariout hinterland historically supplied grapes, grains, and dates, anchoring drinks in the region’s terroir.

Araki—often labeled Arouk El Zibib—is Egypt’s classic anise-flavored spirit, long part of coastal tables in Alexandria. Distillers typically ferment grape or raisin must, then double-distill and redistill with aniseed, producing a clear spirit that turns milky when diluted with cold water (the louche effect). Bottles generally sit around 40–53% ABV. The aroma is licorice-forward with fennel and star anise notes; the palate is dry, herbal, and slightly peppery, finishing clean. Araki is poured in small glasses, frequently lengthened with water and ice, and paired with mezze—salty cheeses, olives, and fried whitebait—or sipped alongside grilled mullet and shrimp. Historically, Alexandria’s port brought aniseed and winemaking knowledge to local producers, making araki a natural fit with seafood and sea air. Today you’ll find it in licensed seafood restaurants and classic bars facing the harbor, where afternoon drinkers nurse a slow glass as the sun cools. It’s a social drink for unhurried lunches and early evenings rather than late-night rounds.

Bouza in Egypt is a thick, lightly sour grain ferment with deep roots that echo ancient bread beers. Home producers start with cracked wheat or barley—sometimes even leftover flatbread—cooking it into a porridge before cooling and inoculating with wild or baker’s yeast. The mash ferments for a day or two, creating a cloudy beverage with a creamy body, bready aroma, and tangy lactic edge; strength varies but typically remains low (about 2–4% ABV). Some versions include fenugreek or a touch of sugar for balance. Historically, bouza was popular among dockworkers and craftsmen who wanted something nourishing, affordable, and refreshing in Alexandria’s heat. You won’t commonly see it in modern bars due to regulations and its short shelf life, but it persists in private kitchens, especially during cooler months when fermentation is easier to control. Served chilled in simple cups, bouza matches well with salty snacks, pickled vegetables, and grilled offal from street-side stands—everyday flavors that mirror the city’s working-port character.

Nabidh is a time-honored method of fermenting dried fruit—usually dates or raisins—in water, a technique well suited to Alexandria where both ingredients arrive from the Delta and nearby oases. Makers rinse the fruit, submerge it in clean water, and let natural yeasts begin their work; within 24–48 hours, the liquid becomes lightly effervescent and gently alcoholic. Left longer, it develops into a wine-like drink with deeper color and dried-fruit sweetness; ABV can range widely (roughly 1–10%) depending on sugar content, fermentation time, and temperature. The flavor profile is honeyed and plummy with soft tannins from skins, while the aroma recalls date syrup and figs. Nabidh is primarily a private, homemade beverage, prepared for small gatherings or family meals and decanted into glass bottles. Warmer weather accelerates fermentation, so many Alexandrians prefer to prepare it in cooler seasons or refrigerate it early. Served cool in small glasses, it pairs naturally with spiced lamb, roasted vegetables, or nut-filled pastries.

If you spot green bottles sweating on a seaside table, it’s likely Stella—the country’s best-known lager and a fixture in Alexandria’s licensed grills and bottle shops. Brewed with barley malt, rice adjuncts, and hops, Stella leans crisp and light-bodied with subtle malt sweetness, restrained bitterness, and a dry finish. At roughly 4–4.5% ABV, it’s designed for refreshment in hot, humid weather. Locals and visitors order it very cold, often with a side of lemon to brighten fried calamari or sardines. Historically, beer production in Egypt modernized around the late 19th and early 20th centuries, and port cities like Alexandria became natural markets thanks to shipping, military garrisons, and cosmopolitan cafe life. Today, Stella remains the default choice for sunset on the Corniche, casual seafood dinners, or a quick drink after a market run. Expect standard 500 ml bottles in restaurants and smaller returnable glass in older corner shops, where the brand’s longevity is part of its appeal.

Alexandria’s wine story stretches back to the famed Mareotic wines produced near Lake Mariout—historical sources praised them as light, fragrant, and well suited to fish. While those exact styles aren’t widely seen today, the region’s legacy lives on in modern Egyptian wines made from grapes such as Muscat of Alexandria—a variety with unmistakable floral aromatics—alongside international grapes. Contemporary producers harness cooled stainless-steel fermentations for crisp whites and employ oak aging for some reds, typically landing around 12–13% ABV. The climate near the coast is moderated by sea breezes, and limestone-rich soils add a saline snap; further inland, reclaimed desert vineyards rely on drip irrigation and careful canopy management to preserve acidity. In Alexandria, you’ll encounter local whites that smell of orange blossom, grape must, and Mediterranean herbs—excellent with grilled bream, prawns, or herbed rice. Reds show soft tannins and spice for lamb kofta or eggplant stews. Licensed hotel restaurants and established bottle shops are the most reliable places to buy.

Egyptian brandy, distilled from locally produced wine, occupies a discreet niche in Alexandria’s drinking culture as an after-dinner companion. The process begins with fermented grape wine, then a copper or column still concentrates the spirit before it rests in wood, picking up vanilla, toasted almond, and dried-fig notes. Bottles typically measure 36–40% ABV. The result is a smooth, amber spirit with a round mid-palate and warming finish—more about gentle sweetness and oak spice than overt fruitiness. Historically, Alexandria’s proximity to vineyards and wine merchants made brandy a logical extension of the trade, and older bottle shops still carry domestic labels. You’ll find it neat in short glasses at classic restaurants, especially in cooler months when sea breezes turn brisk. It pairs well with roasted nuts, semolina desserts, or simply a view over the harbor after a plate of grilled fish. For travelers, brandy offers a window into Egypt’s long winemaking lineage in a compact, contemplative sip.