Rakija

Rakija is the Serbian name given to an alcoholic drink made from the distillation of fermented fruit. Rakija can be made out of almost any fruit, and each fruit has its own specific rakija name. Rakia recipes are centuries old and every rakija maker has his own variety and secret ingredients. You can find rakija recipes that contain anise, herbs, honey, walnuts, mint, sour cherries, etc. Each type of rakija has its own subtle and particular taste lying just beneath the initial strong flavor. Slivovica (plum rakija) is the most popular, as well as the cheapest and strongest. Good rakija has a strong taste first, followed by a subtle fruity flavor. Rakija is served in shot glasses but you do not need to drink it all in one sip. The first sip is the most important. Before taking this initial taste, exhale deeply, and then take a quick sip directly down your throat right to the stomach. Now take in a long breath through your nose. You should feel the burning in your chest, not in your throat. Try to distinguish the fruity flavor that appears gradually. Rakia is generally served with serbian salad, shopska salad, pickled vegetables (trushiya), serbian cream cheese (kajmak) or any other salads (depending on the season). This combination forms the first course of the meal.  Wine or beer is served with the rest of the meal. If a drop of rakia is spilled while pouring, it is said "that's for the deceased."  After a funeral a toast of rakia is made and a little is spilled on the ground for the soul of the departed.

Serbians take much pride in producing rakija in the home. Every Serbian either makes their own rakija, has a cousin who makes it, or just knows somebody who makes it. Generally, there are two seasons when rakia is made during the year. The plum rakia making season takes place in August and September and for grape rakia from the end of September to the end of November. Serbians will show you the places where you can get good rakija, or, most likely, will share their own stock with you. Serbians are very open and generous people with a big sense of hospitality. They will open the door of their homes to you, offering you food and making you feel comfortable as if you are among friends. Being a guest also means you will immediately be offered some rakija, no matter what time of the day it is. Please try not to reject it even if you don’t feel like drinking. They will expect you to at least try it. If you don’t feel like drinking more, leave some in the bottom of your glass. Be aware that if you finish the entire glass, they are going to keep pouring more. A rakija session can surprise you at anytime of the day, even in the morning. One shot of this stuff in the morning will cure you of any diseases and more shots will make you forget you had the diseases in the first place. So don’t overdo it, as this drink should be taken with a lot of respect.

Most people prefer to drink rakia heated during the cold winter months. The recipe is simple but it has to be done in a precise way to get the distinct flavours and also requires constant attention.
Ingredients: 1/2 cup sugar, 1 1/2 cups rakija and 3 cups water
Directions: Pour the sugar into a medium stainless-steel pot and watch carefully. Once it turns brown, remove it from the heat with great care, stand back and pour in the rakija and water. The sugar will harden and some of the liquid may explode out of the pot, so be careful! Return the pot to the heat and watch until it comes to a boil and the sugar has melted completely. Serve hot or warm.