Rakija Recipe- Make A Delicious Balkan Fruit Brandy In 2 Months

From the sun-kissed vineyards of Croatia to the rolling hills of Serbia, rakija is an irreplaceable part of Balkan cuisines and traditions. It’s the drink that has mastered the fine art of showing up, in the right place at the right time, and a unique ability to turn enemies into friends with its fiery punch. In this article, we’ll introduce you to the traditional rakija recipe and teach you everything there is to know about it, including its origin, history, variations, cultural significance, and more!
But first things first…

What Is Rakija?

Rakija is a delightful distilled fruit brandy originating from the Balkan Peninsula, used as an aperitif, a medicine, as a window cleaner, as a spirited elixir, and so much more. Its usage is basically unlimited.

Rakija is a drink that warms the body but also an essence of hospitality, the lifeblood of festivity and the ultimate comfort drink. It’s made of fermented fruits, basically any fruits, think plums, apricots, apples, grapes, quince, cherries, pears, walnuts- the list is basically endless. The fruits are mashed, left to ferment for a while, and finally distilled into a clear, high-proof distillate that promises to steal your breath away.

Origin

Rakija’s origin story, like a person’s next day after getting drunk on rakija, has its hazy beginnings and doesn’t remember most of the things that happened yesterday. Serbia claims to be the birthplace of this fiery local moonshine, a ciaim that is disputed by practically every other country in the Balkans. First written mentions of this drink, however, date back to the late 14th and early 15th centuries, a period that coincides with the Ottomans’ arrival in the Balkans. They are likely to have picked up these distilling techniques during their conquests in Egypt and liked it so much that they started practicing it.

However, rakija today has so many different varieties that it’s really more Balkan than it is Turkish. Also, as someone who have tried the Turkish raki, I can make a bold claim that the rakija you get in the Balkans is more potent, has a stronger punch, it smells better, and it even tastes better, dare I say. Also, the rakija tradition is steeped into the very fabric of Balkan life, with not only each country but each village boasting its own local twist on the rakija recipe.

Cultural Significance Of Rakija

In the Balkans, rakija isn’t just a drink- it’s a social glue, a liquid language that connects all people in the Balkans, from the sun-dappled Adriatic coast to the shadow of the Carpathians, and from the Julian Alps to the vineyards of southern Macedonia.

You see, here in the Balkans, rakija is there at all important life events- at births, weddings, festivals, at Christmas, at Easter, at any random party but also a crucial part of every break up, funerals, and and for some, even at breakfast! Refusing a glass? It’s the closest thing it comes to a cardinal sin in these parts of the world.

Enjoying this post? Then you may also like our guide to breakfast in Croatia and breakfast in Bulgaria.

Rakija Recipe Variations

The most common variety is the classic, no-nonsense Šljivovica, made from plums, is the rakija that’ll put hair on your chest and stories on your tongue but also, just the start of the rakija rabbit hole. The second most popular is the Lozovaca, rakija made of grapes which changes colors, from white to yellow, depending what kind of grape is being used.

There’s also Travarica, rakija infused with a bouquet of fresh herbs, then there’s Medovaca, honey infused sweet rakija which sounds harmless and innocent but is more of a wolf in sheep’s clothing.

And let’s not forget the fruitier ensemble of the rakija family—Kajsijevača with apricots, Viljamovka with pears, and Dunjevača with quinces, each with their own unique flavor and aroma.

In addition to this, every country has its own unique rakija recipe and its own favorite choice of a rakija variety.

For example, let’s start with Serbia and Kosovo, where šljivovica is the name of the game. Head over to Croatia, and you’re likely sipping on a lozovača or travarica. In Bosnia and Herzegovina, the rakija answers to “rakia,” – a familiar name for an old friend, often infused with herbs that whisper tales of the Dinaric Alps.

Skip across to Macedonia or Montenegro and you’ll find yourself raising a glass of lozova rakija (rakija made of grapes), and in Bulgaria there’s mastika (that to be fair is popular in Macedonia too) a rakija mixed with mastic.

Sidle over to Slovenia, and you’ll find borovincek, a rakija made of fresh berries, while in Romania and Moldova drink “țuică,” which is basically sljivovica with another name. Hungarians like the apricot version that they refer to as “pálinka,” and last but not least, there’s the Turkish raki yeni that’s also popular in Albania.

Preparation Tips

1. Fruit Selection: Only the finest, ripest fruits get a pass. You need ripe fruits because they can usually ferment faster.
2. Fermentation: Remember, patience is a virtue here, first waiting a couple of weeks fro the fruits to ferment, then slow-roasting until all sugars are absorbed, and perhaps the most difficult one- waiting for the rakija to cool down so you can finally try it.
3. Hygiene: Whether you’ve inherited a traditional copper still or you’re using something more modern, cleanliness is crucial even though you’ll be distilling alcohol at high temperatures.
4. Heat Control: Don’t just crank up the heat like you’re searing a steak. Distillation requires gentle warmth and a steady flame (and a lot of time).
5. Cutting the Heads and Tails: Your first and last dribbles of distillate, pack a mighty punch but not the kind you want to be drinking. This is for the compost, not consumption.
6. Aging: If you’re playing the long game and aging your rakija, choose your barrels wisely. Oak’s the traditional choice.

Serving Rakija

First things first: Temperature matters. This isn’t a beverage you serve on the rocks. No, sir. Rakija is best enjoyed at room temperature, in a small tulip-shaped glass—it’s practically a sin to serve it in anything else.

Now, onto the main event: the food. Rakija is like that one friend who gets along with everyone at the party. Sopska salad with its cheesy flavor is rakija’s bff. Pljeskavica, cevapi, and the mighty sarma also get along with it very well.

Let’s not forget the comfort of shkembe chorba (which can also help the next day if you’ve had too much rakija the previous day), best shared with a circle of friends and a basket of warm pogacha on the side. Peka and pasticada are slow-cooked tributes to patience, much like rakija itself, while a plate of Croatian seafood by the Adriatic is a scene straight from a postcard, with rakija acting as the perfect sundown companion.

And lastly, rakija isn’t wine but also is not averse to hanging out with grilled vegetables or a robust cheese plate. 

A Few Things You May Need

How did you like our rakija recipe? Did you ever try this drink before? What’s your opinion? Feel free to share your thoughts in the comments below.

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