It’s always interesting to find out about liquors that are hugely popular in other countries – and yet, somehow, most of us in the United States have never heard of it. One of these libations that we’re just beginning to hear about is called Rakia (sometimes also referred to as Rakija or Rachiu) and it’s considered to be the national drink of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Macedonia, Montenegro and Serbia.
Rakia can be traced back to 14th century Bulgaria. It’s a clear spirit made from distilled, fermented fruit and is known for having a very high alcohol content – anywhere from 80 to 190 proof. There are a ton of different kinds of Rakia because you can basically use any fruit you want to make it. Popular fruits include grapes, plums, apricots, pears, apples, cherries and figs. After the fruit, you can add ingredients like roses, herbs, juniper, walnuts, honey and anise.
Serving Rakia to guests is considered to be a sign of hospitality and each person is offered a tiny glassful served neat. It can also be served “cooked,” which means they sweeten the Rakia with honey or sugar, add spices, and then heat it in a large kettle. A lot of times, it will be offered at various open-air festivities in the colder months.
Rakia isn’t the type of alcoholic beverage that is easy to find in the United States just yet. You can buy it online, but you may need to search a little harder in local specialty liquor stores. It’s also probably not going to be in your friendly neighborhood bar (unless it’s a Bulgarian, Croatian or Serbian establishment), but you may see it pop up in trendier bars in major cities. Ambar in Washington D.C. serves Balkan cuisine and drinks; yes, there is an entire separate menu just for Rakia. Check out their Rakia menu to get an idea for how many different ways it can be used and how many types there are.
If you can’t find Rakia near you and you’re feeling a little industrious, you can always try your hand at making your own. It tastes amazing when it’s homemade and there are so many variations that it is impossible to make a bad batch.
Nice article, glad to see someone writing about rakija. One thing that’s worth mentioning: rakija, particularly coming from Serbia, comes from a long and deep tradition. Sure there is the bathtub/homemade variety that many are familiar with (your so-called “impossible to make a bad batch” school) along with a large line of industrial made products, that use additives and coloring, and are basically good for getting oneself intoxicated but not much else. But there are also a handful of families who have refined the art of this spirit to a degree that some efforts stand head to head with the best cognacs. They come from villages that have learned how to bring out the absolute best of specific fruits (many which are unique to limited geographical areas) and natural mountain spring water, with nothing whatsoever added.
I want to buy rakia. Do you have a variety of flavors
PLease, how can i make my own Araki at home in USA.
Thank You
So my wife is from Bulgaria,
Rikia is awesome! I’m curious? I have considered making Rikia myself…. however I’m concerned about the Federal Government having issues even if it’s for personal consumption. Because it’s made from grapes mostly(well the best tasting that is) would that be against the law? My father in law had a still in his barn out back.(to bad it’s in Bulgaria) .. I would love to produce my own Rikia!