Rakia is a drink, without which not a single holiday is a holiday among Serbs, Croats and Bulgarians. This is a strong alcoholic drink similar to brandy, which was produced in the countries of the Balkan Peninsula and those located in the Danube basin in the XI century.
Content
Do not confuse a drink from Turkish cancer, which is produced from grape wort with the addition of anise. Rakia is made of the same grape wort, but unlike the popular Turkish alcohol, juices of various fruits are added to it - apricot, drain, pears, apples. Everything that grows in the garden is going on.
Rakia - what kind of drink it is: aroma, taste and color of Rakia
- In the countries of the Balkan Peninsula, every self -respecting owner has its own recipe. In Bulgaria, for people who did not have enough finances to acquire a traditional copper moonshine apparatus, even social places are equipped, where there is everything necessary to create their drink. You bring food - and go. The latter can also be discussed and the recipe can be discussed, and with the recipe to share and try drinks of others.
- Rakia is transparent like a tear before the barrel was exposed, and after a traditional two -year exposure acquires noble golden hue.
- The taste of Rakia is fruit. It depends on the fruits and herbs that were added during cooking, with deep wood notes that the drink adds a long -term exposure in the barrel.
- Since traditionally, Rakia goes through several stages of distillation, it acquires Soft and delicate taste. It is because of the difference between the ingredients that Rakia is called differently in different countries and regions. Where they make it from pears - a pear, where from the plum - the plum. The drink is pleasantly warming inside from the first drop.
- The traditional aroma of the drink is dizzying, consisting of fruit, honey and spicy notes.
- Rakia fortress Depends on the recipe. It most often reaches 60-70%cooked at home, and produced in factories does not exceed 40%.
Popular types of Rakia
Arriving in Serbia or Bulgaria, you will be amazed at the number of types of this strong and fragrant drink. Only in Bulgaria there are more than a hundred. Basically, species are distinguished depending on exactly which fruits or berries are added to grape slesh.
Here is some of them:
- Grozrovitsa- Racia made of any grape variety. Kruna is especially distinguished - Rakia from the Black Sea enemy.
- Dzhibrovitsa- A drink from grape cake.
- Plum -racia from plums. Especially popular in Serbia, rich in these fruit trees. By the way, the Serbian drink is the only variety of Rakia certified in Europe.
- Yablkova -for the production of this type, apples are added to the grape seas.
- Krushevaor vilyamovkathey call a drink from pears.
- Chereshova -drink with cherries.
- Dunya -one of the most popular species. Made from the fruits of quince.
- Kaisieva -racia from apricot or peaches.
- Fruit -the composition of this Rakia is fruit assorted. Most often, manufacturers simply add all the fruits that grow in this area.
- It will seem to you especially unique and fragrant Domach - Home Rakia, which you will be treated with joy in any rural house, and which the owner personally did. We will talk about how to prepare crayfish at home.
How to buy an original Rakia?
- Buying a real product is a whole science. After all, more recently, there was no official production of Rakia. Therefore, those who wish to purchase the real real, went to villages, which are famous for their skill in the manufacture of Rakia.
- Excise tax. If you purchase Rakia not in the countries of the Balkans or the free trade zone, then be sure to pay attention to excise brand. In the opposite case, the criteria from those listed below will help you.
- Price. The first sign of the originality of the drink is its price. Be prepared to pay not a small amount for the drink - there is real Rakia as brandy or whiskey - in Russia the price of Rakiahesitates from 500 to 8500 rubles.
- Bottles. Each manufacturer has its own way to originally present the client with a product. In Bulgaria, several varieties of Rakia are especially revered - “Uncle Usukanitsa”, “Burgaska Muskatov”, “Smori Grozdov”. Most often, they are faked. Therefore, before you purchase, look on the Internet what the bottles of these brands look like.
- Design. Since Rakia is an expensive product, a bottle is suitable for design with special care. At the original drink, all the design elements are glued to the bottle neatly. Here you will not meet the fluxes of glue or a crookedly glued label or a “floating” inscription.
- Consistency. The original Racia passes two, or even three stages of distillation. The drink is crystal transparent. There can be no sediment and clouding in it. The consistency will also help you purchase a real drink if you decide to buy it in the household, and not in the store.
How to serve Rakia correctly?
- Each feast in the Balkans is an unforgettable mix of unhurried spiritual conversations, good music, delicious food and, of course, Rakia.
- Rakia is poured into small high glasses From glass or tin, very reminiscent of Turkish glasses for tea. In Serbia, Rakia is served in small glass bottles. A glass of water can be served to the glass.
- Before serving in the table during the warm season, the crayfish is necessarily cooled up to 10-15 ° C. Otherwise, the drink loses its subtle unity, and unpleasantly impresses you with the randomness of tastes.
- In cold weather, Rakia is often served hotMixing it with orange zest and spices. Such a drink is called "Greyana", And also used to treat mild forms of colds.
How to bite Rakia?
- Rakia goes well with both hot and cold dishes. Serve to Rakia as a snack Snow meat, salads with dairy cheeses, just sets of various cheeses, pickles.
- Very often you will be offered classic salad from cucumbers, tomato, onions and bell pepper.
- Hot vegetable stews, meat and grilled vegetables, a Bulgarian type of cubaba, fried and baked fish - All this is also very tasty with Rakia.
- As a dessert for Rakia, they serve dry fruits and fresh grapes.
- Drink Rakia undiluted. People need to take into account that the effect of the drink is not immediately manifested. Therefore, you should be careful and not drink a lot at once - enjoy your taste and follow your feelings.
Cocktails with Rakia
In addition to traditional consumption in pure form, there are many cocktails that are happy to use both in bars and restaurants and houses. They help to reveal the true potential of a strong drink. The most popular among them is Bulgarian mulled wine.
Bulgarian mulled wine
- Prepare this drink in a coffee Turk. Put the copper Turku on the fire, pour the Rakia into it and bring to a boil.
- Repeat this twice. Put a slice of lemon in hot crayfish and leave to cool until it can be drunk.
- In different regions, they also add to the drink anis, Cardamon, Orange Zestra and Coritsa.
Punch from Rakia
This cocktail is prepared in a glass. You will need:
- ice
- 100 ml of Rakia
- 2 tsp like lime and sugar syrup
- 200 ml of soda water
Mix all the ingredients in the glass. Pour water last.
Zorro
- Pour 25 ml of tequila and rakia into shaker
- There is 25 ml of lime or lemon juice there
- Further ice and sugar syrup
- Mix, strain into glasses
Concrete
Despite the fact that the Bulgarians do not accept such a combination in a cocktail. Still, he is quite famous.
You will need:
- rakia - 50 ml
- light beer - 400 ml
Mix these ingredients and serve in high glasses.
"Balkan mulled wine"
You will need:
- rakia - 100 ml
- red wine - 180 ml
- black tea - 80 ml
- sugar - 2.5 tbsp. l.
- lima juice - 10 g
- a pinch of cinnamon
- pea of \u200b\u200bblack pepper
Now:
- Mix all the components except spices. Get up to 75 ° C.
- Add spices and languish the moment. Serve in glass glasses.
Rakia recipe at home
Take:
- 20 kg of fruit
- 10 liters of water
Important rules:
- Fruits should be well ripened, without rot. Try your fruits - they should be sweet.
- The amount of water can be less - see that the mash is quite liquid.
- Do not wash fruits. They have wild yeast. If you wash them, then the wort will not throw them away.
We proceed to prepare home rowia:
- In doubt the fruit to form a gruel. If you do not have a big mixer, then this can be done with hands or legs. If you use an industrial mixer - be careful, do not break the seeds. Otherwise, the drink will acquire a bitter taste.
- Take a container that has a wide neck and pour the gruel there. Place the gauze on top and bandage it with a neck. Leave for a day in a darkened place. After about half a day, you will see fermentation - foam will appear. If this does not happen even in a day, add a little unwashed crumpled fruits there.
- We pour the wort into the container where the drink will roam. Add water.
- Install on the neck hydroduction. The drink will wander from 2 weeks to one and a half months at a temperature of 18-25 ° C, in a dark room. When you see a sediment at the bottom of the container, and the drink will not be sugar, the process is finished, it's time to move on to the next stage.
- Steel through gauze and distilty the mash.
- Dilute with water to 17-20%.
- We distort again. The first 100-150 ml of exit for every 10 kg of raw materials is selected separately. The selection ends if the fortress falls below 40%.
- We dilute the finished drink so that the fortress is 40-45%. Let it stand for a couple of days in the darkened room and Rakia can be served to the table.
- The rest of the drink, which will not yet be served, can be left in barrels for insisting.
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Video: Rakia from grapes
