Copper moonshine still and woods affect the taste of Rakia. Bulgarians know everything about making Rakia. Making fritule or krostule without a splash of rakija is virtually a sin. The quality of rakija – homemade brandy. Rozulin (rose petal rakija or rakija od ruže) and Maraschino (a translucent liqueur made from the special sour cherry variety) are two most common liqueurs used to scent our desserts. There is also a cylinder through which the condensation is cooled, and another container for the alcohol that comes out. When the soft rakia is prepared, give the cauldron a good wash, and pour in one half soft rakia and one half off water. It's very acidic, and if it was mixed into the rest, it would make the rakija sour. That’s why Rakia is also called Balkan brandy. Most harvests in Croatia are a family affair. An … 50 step-by-step recipes, 224 pages, 500 images & expert baking tips. Run the second distillation. Again, which rakija is best is really up to taste and it varies from person to person. It might seem counterintuitive, but it's true. Rakia is made from these fruits separately but sometimes raw materials can be mixed. Ica, who learned the rakija ropes from his grandfather and father, helps us pinpoint the different types of Croatian rakija. Variations aside, one thing matters the most: domaća rakija [homemade brandy] is the best. Another well-known Croatian rakija, called travarica, is mostly produced along the coast. In a medium, heavy-bottomed stainless-steel pot, sprinkle in the sugar. Bulgarian men start their day with a snifter of this strong alcoholic drink and end their day snatching an opportunity to drink a few snifters at dinner and without a reason. ", Ica notes. Our most common dishes for the berba are chicken paprikaš [a hearty stew enriched with paprika spices] as well as prase na ražnju [pig on a spit]. The first rezidba takes place at the end of February or beginning of March. Though, as rakija experts will tell you, the making of this respected Croatian alcohol should be bestowed only upon choice fruits. Confirm your subscription and wait for my second email where you'll find a link to download your FREE guide. Rakia is a traditional Balkan 35-70 proof drink (40% ABV), which is made by redistilling wort produced from fermented fruits: plums, grapes, wild pears. Brandy is then placed in clean barrels and … In winter Bulgarians enjoy a warming glass of hot Rakia with spices, sugar, caramel, and orange peel. The most beloved liqueurs in Croatia are orahovac made with green walnuts and višnjevac with sour cherries. Lika is also proud of drenovača or rakija od drijenka (cornelian cherry brandy). Have you got your copy of the Croatian Desserts cookbook? If this doesn’t happen (in some rare cases), you should crush and add a few unwashed fruits into the mash. Dessert is also a must. 10 centimeters of krovina are taken off the top of the fermented fruit. Numerous types of rakija are produced all across Croatia. No matter the type of Croatian rakija, Ica reveals one common similarity. Pečenje lasts multiple days, or even weeks, depending on the size of the kazan and the amount of fruit. Less commonly used fruits are apples, sweet cherries, apricots, and quince. These drinks also contain high percentage of alcohol. Put it simply, Rakia is a moonshine from fruits but it’s different from the traditional Russian moonshine in a way that it’s made using wild (natural) yeast without sugar. The sweeter the fruits, the larger the yield. Whether you're making rakija from a fruit grove or a vineyard, you'll have to participate in the springtime process of pruning – or rezidba in Croatian. When you have a 120-year-old tradition like the Đurčević family, you'll have plenty of rations to help you pass the time. Classic Bulgarian distillatory consisting of copper distillation still and water barrel. Dilute the obtained homemade Rakia to the desired ABV level which is usually 40-45%. A commonly added herb is sage, thought to heal respiratory ailments and contain antibacterial properties. Rakija is best when drank from an anonymous plastic bottle that someone’s grandmother provided, after stewing in the dark for months on end. In Serbia, Rakia is not cooked, it’s ”baked.” Only the ripest plums are used to make a wash. Ica chimes in, "Guests can stay for a long time, though, it can turn into a party. Strain the wash through cheesecloth to get rid of the pulp and then decant it into a. Distill the wash and collect down to about 25-30% ABV. Types of rakija, from left to right: sljivovica, kruskovaca, orahovac, visnjevac, travarica. During fermentation, a top layer forms called krovina. 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