What is rakia
Rakia (Bulgarian: “rakia”, Serbian: “rakia”, Croatian: “rakija”) is a type of fruit brandy common in most countries of the Balkan Peninsula and the Danube basin. The strength of this drink ranges between 40 and 60 degrees.
For most alcohol connoisseurs, rakija raises a number of questions: what is it, where to buy it, how to drink it, etc. And this is understandable, because this alcohol appeared quite a long time ago, but is little promoted, unlike the same vodka. Only now more and more materials about this interesting drink appear on the net. So let’s look at it in more detail!
The most popular varieties of brandy are grape (mainly Bulgarian brandy) and plum (primarily Serbian brandy).
Serbian brandy
Since 2007, the Serbian Rakia Slivovitz trademark has been registered in the EU, from the name it becomes clear that this drink is made according to a recipe that includes plums. Since now it is 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 rakia.
Serbian rakia has proven itself as an aperitif. So, in the summer it is customary to eat it with some light salad, in the winter – with salted or pickled vegetables. In addition, pieces of dried meat can serve as an appetizer for such an aperitif.
Bulgarian rakia
Grozdovitsa (Grozdanka) is popular in Bulgaria – brandy made from grapes. In mountainous and fruit-poor regions, wild dogwood or pear serve as a fruit base for rakija. Dogwood rakia is distinguished by a particularly delicate aroma and softness.
In winter, in the Balkan countries, it is customary to prepare a special warming drink based on rakia – greyana rakia or Shumada tea. This method is also known as “Bulgarian Rakia”. First, a little sugar is melted in a coffee cezve with a long handle. Then brandy is poured there and honey, mint, cinnamon, anise or cardamom are added if desired. Next, the drink is brought to a boil. Before serving, a slice of lemon is thrown into hot brandy, after which it is infused for several minutes under a tightly closed lid. Before warming up the drink, it can be slightly diluted with water, but not more than a quarter. Greyana rakia is served to the table in the same traditional mugs.
History of brandy
The exact origin of rakia is unknown, but it is believed that the name is derived from the Arabic عرق [ʕaraq], which means “seals”.
A team of archaeologists led by Filipp Petrunov recently discovered near the Lyutitsa fortress in southern Bulgaria a fragment of a distillation container for the production of rakia. According to experts, the discovery dates back to the XNUMXth century AD, and this proves that rakija first appeared in Bulgaria.
How to drink rakia
In its native region, rakija is a table drink. It is drunk, as a rule, nothing diluted. Due to the high strength of the drink, one serving of brandy 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, made from traditional pewter or glass.
The drink also goes well with hot dishes of local cuisine, for example, with Balkan variations on the theme of grilled meat or with local analogues of kebab.
Rakia is also served with dessert dishes. In particular, it goes well with fresh and dried fruits. Dry biscuits are considered a favorite snack for nut brandy.
Also, alcohol has not escaped the influence of modern club culture. So, more and more often it is diluted with fruit juices or tonic.
Based on the Balkan drink, even the first cocktails appeared, for example, Scorpion, Tiger’s milk and Sour brandy.
Relevance: 27.08.2015
Tags: brandy and cognac