This Balkan beauty was built for celebration. Traditionally consumed straight from small glasses, Rakia commemorates anything from weddings, family get-togethers, and religious ceremonies from as far back as 14th Century Bulgaria.
Distilled from a variety of different fruits both commercially and privately at the home, Rakia quickly spread until it gained dominance in Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Czech Republic, Hungary, Republic of Macedonia, Montenegro, Romania, Serbia, Slovakia, Slovenia and Turkey.
While plum (šljivovica), grape (lozova?a), and apricot (mareli?arka) varietals steal the spotlight, Rakia can also be make from fermenting peach, pear, apple, mulberry, cherries, figs, or quince as well the addition of many herbs and nuts.
No longer is Rakia just a secret overseas, however. With the recent import of some high quality Rakias, look out for this sublimely sippable liquor becoming the secret weapon on a martini list near you. Ziveli!
Traditionally served: Neat, as a shot, mixed in cocktails
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