Serbian and Bulgarian rakija: what it is and how to drink it

What is rakia

Raquia Rakija (Bulgarian: "ракия", Serbian: "ракија", Croatian: "rakija") is a kind of fruit brandy, common in most countries of the Balkan Peninsula and the Danube basin. The strength of this drink varies between 40 and 60 degrees.

For most alcohol drinkers, rakia raises a number of questions: what is it, where to buy it, how to drink it, etc.п. And this is understandable, because this alcohol appeared quite a long time ago, but is not well-promoted, unlike vodka. Only now, more and more materials about this interesting drink are appearing on the web. So let's take a closer look at it!

The most popular types of rakija are grape (mainly Bulgarian rakija) and plum (primarily Serbian rakija).

Serbian rakija

Since 2007, the trademark "Serbian rakija plum" has been registered in the EU, and the name implies that this drink is made according to a recipe that includes plums. Since it is now a patented brand that cannot be copied in other countries, look for the barcode 860 on the shelves. Thanks to these magic numbers, you will insure yourself against fakes of Serbian rakija.

Serbian rakija has proven itself as an aperitif. So, in summer it is usually eaten with some light salad, and in winter - with salted or pickled vegetables. In addition, pieces of dried meat can serve as an appetizer for this aperitif.

Bulgarian rakija

In Bulgaria, grozdovitsa (grozdanka), a rakia made from grapes, is popular. In mountainous and fruit-poor areas, wild dogwood or pear serve as the fruit base for rakia. Dogwood raki is particularly delicate and mild in flavor.

In winter, in the Balkan countries, it is customary to prepare a special warming drink based on rakija - warmed rakija or Šumadin tea. This method is also known as "Bulgarian rakia". First, a little sugar is melted in a long-handled coffee pot. Then rakia is poured into it and honey, mint, cinnamon, anise or cardamom are added if desired. Then the drink is brought to a boil. Before serving, a slice of lemon is thrown into the hot rakia, after which it is insisted for several minutes under a tightly closed lid. Before heating the drink, it can be slightly diluted with water, but not more than a quarter. Greek rakia is served in the same traditional mugs.

The history of rakia

The exact origin of rakia is unknown, but it is believed that the name is derived from the Arabic عرق [ʕaraq], which means "seal".

A team of archaeologists led by Philip Petrunov recently discovered a fragment of a distillation container for the production of rakia near the Lyutitsa fortress in southern Bulgaria. According to experts, the discovery dates back to the XI century.е.э., and this proves that rakia first appeared in Bulgaria.

How to drink rakia

In its native region, rakia is a table drink. As a rule, it is drunk undiluted. Due to the high strength of the drink, one serving of rakia should not exceed 50 grams. Also, if you want to join this drink, you should keep in mind that there are special tall mugs for it, which are made of traditional tin or glass.

The drink also goes well with hot dishes of local cuisine, for example, with Balkan variations on grilled meat or with local analogues of lulya kebab.

The rakia is also served with dessert dishes. In particular, it tastes good with fresh and dried fruits. Dry biscuits are considered a favorite snack for nut rakia.

Alcohol has also not escaped the influence of modern club culture. So, more and more often it is diluted with fruit juices or tonic.

The first cocktails even appeared on the basis of the Balkan drink, for example, Scorpion, Tiger's Milk and Sour Brandy.

Update: 27.08.2015

Category: Brandy and Cognac