Home-made Rakia, Shopska Salad, Kavarna Region, Bulgaria

Rakia – The Fiery Balkan Drink That Will Make You Invincible

My mouth was torn apart between two things. On one hand, the burning sensation of the liquid was so intense that I wished it never entered inside. On the other, the warming feeling introduced such a kick to my oesophagus I wished my lips had met rakia earlier. Much earlier.

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If you have chatted with people from the Balkans and/or visited one of the many Eastern European countries that form the Balkan Peninsula, rakia won’t be something new to you. If you have not, it’s high time this fiery beverage entered your vocabulary. Either way, I promise this article will fascinate even those of you who don’t consume alcohol.

Brace yourself for delectable descriptions, enticing photos, and a gripping history. Let me just pour myself some rakia before we delve deeper.

Ready? Let’s go.

Rakia – the Drink that Relaxes the Muscles, Melts the Heart, and Uplifts the Soul

What’s one thing pizza cannot go without? Tomato sauce!

What’s one thing a salad in Bulgaria cannot go without? You guessed it right – rakia!

This scorching beverage is the perfect accompaniment to any salad – be it a spring greeny or an autumn reddy.

Ranging from 35 to as much as 70 or even 80%, rakia is revered by Bulgarians and people from the Balkans alike.

The sizzling beverage best enters the mouth in the mountains. Why? Because you don’t worry about the hangover. The crisp air takes care of that.

Of course, you can consume the drink anywhere. It’s an indispensable part of the culinary menu of the Bulgarians, as well as of many other Balkan countries.

While the golden-fire rakia is a magnificent helper when you are feeling lonely, it is even more delicious when tasted in the presence of friends. People love conversing while sipping tiny mouthfuls and accompanying them by a Shopska salad or pickles (turshiya), depending on the season.

In summer, people consume rakia ice-cold. In winter, per contra, it resembles mulled wine since locals warm up the beverage and spice it up with honey, black pepper, and other condiments. Bulgarians call it greyana (греяна).

The powerful drink chills the senses in summer and warms up the body in winter. In both occasions, it smoothly uplifts the soul and brings it to another, more relaxed dimension.

The Incredible Sensations One Associates with Drinking Rakia

The First Rakia – Love at First Sip

The first rakia is something utterly special and challenging to explain.

It is like the first love, like the first dip in the ocean, or like the first wow when you enter a huge concert hall.

The first rakia frees and elevates the soul. It chases away all the demons inside your head. Those demons with whom you occasionally argue and quarrel.

The first rakia races down your oesophagus in a hurry to heat up every inch of your eager body. And somehow, imperceptibly but quite naturally, comes the second one.

The Second Rakia – a Humble Revelation

The second rakia is like a revelation.

After it, you start feeling your body as light as a feather. You inhale and exhale deeply. You slowly sense the sweet decadence of life. You sip, swallow, and culminate.

The Third Rakia – a Stolen Moment from Infinity

The third rakia is like a moment stolen from eternity.

The third rakia acts as weighing scales. On one of the sides, you have your great mood, overt happiness, and the powerful feeling of being able to move mountains. On the other side, there’s the nostalgic feeling related to all the missed chances in life. A pain, barely audible, like the whiff of the Mediterranean wind in May.

The Fourth Rakia – an Ice-cold Shower

The fourth rakia is like jumping into an abyss, like a loud groaning noise, like dipping in a vessel full of ice-cold water.

Rakia, Tetevenska, Sofia, Bulgaria
Rakia should be always ice-cold. Unless it’s winter.

The fourth rakia brings up all your failures. It comes with self-pity and tears, so it’s advisable to head straight to the fifth one.

The Fifth Rakia – the Missing Meaning

The fifth rakia is the connection between hell and heaven. It revives life and helps you find the missing meaning.

With the fifth rakia, you start to love everyone. You wish you could embrace every living thing, to stroke every plant, and to tell people how wonderful life is. Because it really is… after the fifth rakia.

After it, you discover the most precious thing in life – the joy of being completely free. You recall what it’s like to fly, to hover over the clouds, and to see everything from above.

The Mouth-Watering Rakia by Country


Raki, usually from grapes or plums but occasionally from walnuts and mulberry, is considered a traditional drink in Albania. People produce raki mostly at their homes, although the government is trying to limit that. In fact, this applies to all countries in this list, without any exception.


The common misconception that rakia production began no earlier than the 16th century was recently addressed by Bulgarian archaeologists who discovered a fragment of a distillation vessel, dating back to the 11th century. It most certainly helped for producing rakia and it might also serve as a proof that the said spirit originated from Bulgaria.

Home-made Rakia, Svoge, Mountains, Bulgaria
The sizzling drink is a wonderful accompaniment in the mountains.

Another artefact – a piece of pottery from the 14th century – proves the Bulgarian origin of the drink with an inscription of the word rakinja on it.

In Bulgaria, there are multitudes of varieties, with the grape and plum rakia being the most popular.


The most popular alcoholic drink in Croatia is, in fact, rakija.

The so-called travarica – a kind of herbal rakija, is often served with smokvenjak – a type of cake, made with dried figs, chopped nuts, and aromatic herbs.

Other kinds of herbal rakija include mrtina – a bitter and dark brown, infused with myrtle; aniseta – epitomising anise; and orahovača, on the basis of walnuts.

If you’re in central Dalmatia during summer, it is very likely that you will see big glass jars with walnuts steeping in the alcohol on most balconies. This is due to the fact that the green walnuts, which the rakija is infused with, must be exposed to sunlight for a certain period of time. Locals believe Orahovača has healing properties and fights bronchitis.

In the northern Adriatic, you could come across medica – which is made with honey, or biska – with mistletoe. You can salivate over Šljivovica – made from plums – and Viljamovka – prepared from Williams pears – in the interior of Croatia.


Much like Bulgarians and Croatians, the Macedonians also consume the golden brandy. Not only there are fruit varieties but also herbal, honey, and walnut rakijas.


Unsurprisingly, rakia or rakija is one of the most popular spirits in Serbia, too. Since 2007, Serbia has five trademarks for rakija, which include Dunjevača (quince), Jabukovača (apple), Kruškovača (pear), Medovača (honey), and Šljivovica (plum). No other country in the world has any trademarks regarding this drink. This means that the European Union grants protection over these names and allows the prefix Serbian to be used in front of them.

The Various Fruit Types of Rakia

Even though plum and grape rakia are the most common types in any country, there are quite a few other flavours, as well.

The so-called kaysieva rakia (apricot brandy) is present in the majority of Balkan countries.

Other rarely used fruits can be the “building blocks” of the beverage. These include apples, cherries, figs, peaches, pears, roses (gyulovitsa or gyulova rakia), quince, and even different types of berries, depending on the climate of the region and the harvest.

In countries, such as Bulgaria, Bosnia and Herzegovina, Macedonia, and Serbia, producing home-made rakia from mixed fruits is a common practice. In certain regions of Croatia, particularly the Dalmatian and Istrian ones, people aren’t usually keen on using any other fruit, apart from grapes.

Following distillation, herbs, fruits, nuts, and honey could be added to plum or grape rakia, in order to provide a more complex taste and aroma, and even turn the otherwise colourless drink into an irresistible golden elixir. Leaving the drink to age in a wooden barrel would yield a similar effect.

Customarily, rakia worshippers serve it in small glasses, which can hold up to 50 ml.

Nowadays, however, the use of bigger glasses, like ones for whiskey, has become more common.

There are quite a few drinks, similar to rakia, such as the Bulgarian mastika, the Greek ouzo and tsipouro, the Lebanese arak, and the Turkish rakı. Nevertheless, they revolve around anise, which makes them different.

Turkish Rakia, Ice, Anise-flavoured
The Turkish rakia (rakı) incorporates anise.

It’s worth noting that there are a plethora of recipes, some of which merge the characteristics of two or more types of home-produced alcohol into one beverage. Due to this, the content and the name of the drink can vary.

Etymology of the Name

The majority of countries on the Balkans use the very same word for this drink, regardless of the language. Usually, it is rakia and it’s pronounced the same everywhere, but with minor differences in spelling (rakija or rakiya).

Nonetheless, there are several more names for it, such as ţuică or palincă (Romania), sadjevec or šnops (Slovenia), pálinka (Hungary) and pálenka (Poland, Slovakia, and the Czech Republic).

Ritual Uses of the Golden Beverage

Although rakia is not as fundamental in religious ceremonies as wine is, it is still a part of certain rituals across the Balkan Peninsula.

Offering rakia to one’s guests, here on the Balkans, is considered a gesture of hospitality.

Home-made Fig Rakia, Kavarna Region, Olives, Bulgaria
Tasting home-made, fig variety in the Kavarna region of Bulgaria.

In addition to that, sharing a toast in the name of the newlyweds on their wedding day is a common practice. The groom’s father usually initiates it and goes around the tables to personally engage with every guest.

At supper, spilling a couple of drops of rakia on the floor, is usually a way to honour deceased relatives or friends.

Understanding the Act of Drinking Rakia and Tips for Consuming It Properly in Bulgaria

When you find yourself sauntering Bulgaria, you are most likely to find yourself emptying glasses in the presence of Bulgarians. Whether that is in a bar, in a city park, in a restaurant, on the beach, or in the mountains, here are a few vital tips.

  • Before anything else, the alcohol industry in Bulgaria is decentralised, so you can purchase rakia (or any other spirits) virtually anywhere.
  • When drinking in the company of Bulgarian folks, observe the ritual of cheers. The word for that in Bulgarian is “Nazdráve” (наздрáве), literally meaning “on health”. One may say it loudly, but it is essential to make eye contact with anyone who is drinking when your glasses touch. The same rule applies for subsequent rounds.
  • Another important thing is understanding the social role of consuming alcohol in Bulgaria. Most of the time, drinking is not aimed at getting wasted but rather on easing social communication. Alcohol comes in gigantic quantities, but at quite leisurely a pace, never downed at once, and almost always with some kind of snack.
  • Rakia in Bulgaria is usually around 40% vol., and is most likely an aperitif, accompanied by salads (shopska, for instance) or turshiya (pickles).

A written source from the Ottoman Empire, dating back to 1382, seems to prove that Bulgarian warriors used to empty a couple of rakia glasses before entering battles. The military commander Lala Şahin Pasha suffered a demeaning loss and he explained the defeat to the sultan of the Ottoman Empire by stating that Bulgarians become invincible when drinking rakia.

Whether or not that’s the case, you have only one choice to find out – come to Bulgaria and clink your glass with a local.


Rakia, Pinterest Image, Velingrad, Spa Capital of the Balkans, Bulgaria

Have your lips savoured the fiery, golden beverage? How was your trip around the Earth?

10 comments on “Rakia – The Fiery Balkan Drink That Will Make You Invincible

  1. Sushmita Jain

    You know Svet I am looking forward to try it out ^_^ and BTW thank you for sharing this so I know the basic info before trying 😉

    • Svet

      I am also looking forward to greeting you here and treating you to rakia 🙂 What are similar drinks in India, Sush? 🙂

  2. launchingthedream

    Nazdráve! I enjoy trying out specialty drinks of each region. And this sounds like a winner! I especially like drinks that go well in the winter, warming one’s cold body with richness and warmth. We must sit down and have a drink of rakia together in Bulgaria sometime. One day…

    • Svet

      Nazdráve, Hung! We really must catch up. It would be epic. I can bring rakia anywhere in the world (besides Saudi Arabia, I think), but I have to warn you that rakia is best consumed in Bulgaria! So, one day, we will be enjoying it – whether it’s a sizzling summer or an ice-cold winter.

  3. Laura

    I discovered rakia for the first time in Albania last year–some varieties definitely aren’t for the faint of heart! Since then, I’ve tried it in Macedonia and Greece. Will have to add Bulgaria to the list 🙂

    • Svet

      They are quite fiery, aren’t they? 🙂 It’s definitely my favourite drink, and yes, you have to set your palate on the Bulgarian ones so you can compare 🙂

  4. Agness of e Tramping

    This seems like a must try drink when visiting the Balkan countries. I’ve been to Bulgaria recently, but I haven’t tried it, Svet. Is it a traditional drink there?

    • Svet

      Oh, yes, this fiery spirit is a must-savour! It is a traditional drink in Bulgaria, too, Agnieszka! When were you in Bulgaria? 🙂 Did you try the wines?

  5. Radu

    We have a similar drink in Romania. We call it “rachiu” though. There are other variations such as “tuica” and “palinca’

    One tip I learned from someone, is to deeply inhale BEFORE drinking the shot, and then to exhale afterwards. This helps the vapors get out more quickly and the drink is more enjoyable 😀

    • Svet

      I’ve heard of both “tuica” and “palinca” (and the Hungarian pálinka), but I’ve never heard of “rachiu”, which is so close to rakia 🙂

      Hehe, this is what we do when we drink the heated (hot) rakia. The vapours are so strong because it’s boiled.

      But the cold one… I love how it smells <3

      Thanks for the comment, Radu!

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