Rakia is a traditional Balkan strong alcoholic beverage made from fermented fruits. As a rule, rakia is colorless, but there is also rakia infused with herbs, with a delicate golden hue, or rakia, like brandy, stored in special oak barrels, which gives the drink a special bouquet of aromas and rich honey color. Iridescent yellow rakia is obtained from plums, deep red - from cherries. The island of Hvar is famous for its bitter, dark brown brandy, where myrrh is added to this drink.
It is necessary
- - Turk or metal coffee pot;
- - brandy;
- - sugar;
- - slice of lemon.
Instructions
Step 1
The strength of brandy is from 50 to 60%, therefore it is drunk in very small doses, from glasses with a volume of 30 or 50 milliliters.
Step 2
Serve rakia with snacks, as is done in Bulgaria and Macedonia. The most popular dishes for rakia in this region are Shopska salad, milk salad and pickled vegetables.
Step 3
The herbal brandy, so popular in Croatia, is served as an aperitif before lunch, along with dried figs. Nut brandy is also served, only dry biscuits are allowed as a snack.
Step 4
In the cold season, try to cook "greyana" rakia - warmed up. Get a suitable metal vessel - a coffee pot or a Turk will work well. Put some sugar on the bottom and wait until it melts and turns light brown, with a characteristic smell - caramelized. Pour in the brandy and wait until it begins to boil, immediately remove from heat and cool slightly.
Step 5
Put on fire again and let it heat up and remove again just before boiling. Cool and repeat the procedure. Put a slice of lemon in the heated rakia, cover the jar with a lid and let it brew for 5 minutes. Pour the “warm” rakia into the glasses. The “gray” rakia can be boiled in honey and added with spices such as cinnamon, cardamom, anise.
