The most important raw material of turnip juice is purple carrot. Turnip juice, which is mostly rested in mulberry or oak barrels, is formed by mixing bulgur with water with sour yeast, salt, bulgur and water, and then fermenting Turnip and red carrot in this water.

Aşlama, commonly consumed as a refreshing, digestive and relaxing drink in Adana during the summer months, is a beverage made from licorice. Licorice roots are washed and wrapped in a cheesecloth and left in a bucket of water for 3-4 hours.

Ayran, a mixture of yogurt, water and salt of the Misis region, is a very special beverage for Adana.

It is a kind of buttermilk which is obtained by yogurt, water and salt shaking for a long time by the Yörüks who live in the plateaus in the Taurus Mountains.

This raki, which is produced in houses in Adana and its region in particular, is a type of raki which is drunk without adding water and the alcohol content is quite high. Boğma raki, which is mostly obtained from raisins, is obtained by fermentation, fermentation and boiling in copper boilers and evaporating from copper pipes and collecting them in one place.

The milk is kept in the freezer at a certain coolness. It is prepared by adding banana and sugar into the semi-frozen milk and whisking in a mixer.

It is parepared by boiling water, sugar, ginger, bark spring, cloves, cinnamon. Served by sprinkling a teaspoon of walnuts and spices. Kaynar, is a traditional sweet drink of Adana. It is served to the visitors of a mother after childbirth.