Rakija: Serbia’s Iconic Spirit and a Taste of Balkan Tradition
Moving to Serbia 2.5 years ago introduced me to a drink that embodies the soul of the Balkans: Rakija. Before living here, I’d never heard of Rakija, let alone tasted it. My first experience was unforgettable—both because of its bold, fiery kick and the deep cultural significance attached to every sip.
Since that moment, I’ve come to appreciate Rakija as much more than a drink. It’s a symbol of Serbian hospitality, tradition, and community, woven into daily life, celebrations, and even health remedies. Now, it’s become a part of my weekly routine, though I pace myself—it’s strong! My favorite flavor? Plum Rakija, or “Šljivovica,” the quintessential Serbian variant.
Yesterday, I met up with my Serbian friend and fellow influencer, Dunya, at the charming Kafe & Bar Blaznavac in Dorćol, one of Belgrade’s trendiest neighborhoods. Over a glass of Rakija, we delved into its history, traditions, and why it stands out among other spirits.
What is Rakija?
Rakija is a fruit brandy, distilled primarily from fermented fruits like plums, apricots, pears, or grapes. With an alcohol content ranging from 40-60%, it’s not for the faint of heart. Its potency is matched by its versatility—Rakija can be sipped as a morning pick-me-up, a celebratory toast, or even a remedy for a cold.
The most popular types of Rakija in Serbia include:
Šljivovica (Plum Rakija): Serbia’s national drink and the variety with the longest tradition.
Kajsijevača (Apricot Rakija): Fruity and slightly sweet, perfect for beginners.
Dunjevača (Quince Rakija): Aromatic and less common, but deeply beloved.
Lozovača (Grape Rakija): A favorite in wine-producing regions.
Why is Rakija So Popular in Serbia and the Balkans?
Rakija is more than a drink—it’s a cultural cornerstone. It’s served at weddings, funerals, holidays, and casual gatherings, acting as both a social glue and a gesture of hospitality. Offering Rakija to a guest is a sign of respect and warmth, an unspoken way of saying, “You are welcome here.”
Dunya explained that Rakija’s popularity also stems from the Balkan tradition of home distilling. Many Serbian families take pride in making their own Rakija, often using recipes passed down for generations. Distilling isn’t just a craft—it’s an art. The process involves fermenting fruit, distilling it in copper stills, and aging it for months or even years to develop complex flavors.
When Do People Drink Rakija?
Rakija isn’t confined to one time of day or occasion—it’s an all-purpose drink. Some of the most common times to enjoy Rakija include:
Morning: A shot of Rakija is sometimes taken before breakfast, believed to “open the appetite.”
Celebrations: No Serbian wedding, slava (family patron saint day), or holiday is complete without Rakija.
Medicinal Use: It’s used as a remedy for colds, sore throats, and even muscle aches—rubbed on the skin as a liniment or sipped in small doses.
Social Gatherings: Whether at a kafana (traditional tavern) or a modern café like Blaznavac, Rakija brings people together.
How Rakija Compares to Other Spirits
As someone who enjoys Vodka, Whiskey, and Gin, I can confidently say Rakija holds its own—and often surpasses these spirits in uniqueness and charm.
Vodka: Smooth but flavorless, vodka lacks the rich, fruity profiles Rakija offers.
Whiskey: While whiskey is complex and smoky, Rakija’s fruit-forward taste feels lighter and more refreshing.
Gin: Gin’s botanical notes are lovely, but Rakija’s simplicity and tradition make it stand out.
Unlike these global spirits, Rakija carries a sense of homemade authenticity. Each batch, especially when made by hand, is unique—a reflection of the fruit, the season, and the skill of the distiller.
Rakija Flavors and Traditions at Blaznavac
At Blaznavac, sipping Rakija felt like an elevated experience. This iconic café in Dorćol blends history and modern vibes, making it the perfect spot to explore Rakija’s nuances. Dunya and I talked about the many flavors—plum being the most traditional, but also apricot, quince, and raspberry, which add a sweeter, more approachable touch.
We also discussed its rituals. For instance, when drinking Rakija, Serbians never rush. It’s about savoring the moment, appreciating the craftsmanship, and connecting with others.
Why Rakija is Better
For me, Rakija represents something that other spirits don’t: a story. Every sip tells of Serbia’s agricultural roots, family traditions, and the resilience of its people. While vodka and whiskey are globally recognized, Rakija feels more personal, like a secret you’re lucky to be let in on.
Plus, its medicinal uses are a bonus—where else can you find a drink that warms your soul and cures your cold?
My Rakija Routine
Though I only drink Rakija once a week, it’s always a special occasion. Whether I’m with friends at a café like Blaznavac or enjoying a home-cooked meal, Rakija reminds me why I fell in love with Serbian culture.
So, next time you’re in Serbia—or anywhere in the Balkans—raise a glass of Rakija and toast to life, tradition, and community. Živeli! 🥂
