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Rakija

Rakija is a strong fruit brandy that is Serbia's national drink — typically 40% alcohol or higher, distilled from plums, grapes, quinces or other fruit, and offered as a welcome and a toast.

Rakija — Belgrade glossary

What Rakija means

Rakija is a distilled fruit spirit and the unofficial national drink of Serbia. It is usually around 40% alcohol by volume, and home-made versions can be considerably stronger. The most iconic type is šljivovica, made from plums, but rakija is also distilled from grapes (lozovača), quinces (dunjevača), apricots, pears and other fruit, so a single name covers a whole family of brandies.

Rakija is woven into social life. It is offered to guests on arrival, used to toast at celebrations, and drunk slowly before or after a meal rather than as a party shot. The customary toast is "živeli" (cheers). Many families take pride in home-distilled rakija, and being offered someone's homemade batch is a mark of hospitality.

For visitors, rakija is the natural thing to order in a kafana or to bring home as a gift. It is best sipped, not knocked back — the good stuff is meant to be tasted. Bottled brands are sold in every supermarket, while bars and specialist rakija bars pour a wide range by the glass.

Common questions about Rakija

How strong is rakija?

Commercially bottled rakija is usually about 40% alcohol by volume, similar to whisky or vodka. Home-distilled rakija can be stronger — sometimes well above 50% — so treat an offered homemade glass with respect and sip it slowly.

What is the most popular type of rakija?

Šljivovica, made from plums, is the classic and most iconic Serbian rakija. Grape-based lozovača and quince dunjevača are also common. They differ in aroma and smoothness, so it's worth trying a few.

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