Rakija holds a special place in Serbian tradition, symbolizing joy, sorrow, and healing. The most famous variety is Šljivovica, but it is also made from quince, pear, raspberry, apricot, grape, and medicinal plants like juniper and walnut.
 

Rakija is an essential part of Serbian hospitality, and it is considered impolite to welcome guests without it. In rural areas, it is often produced and sold unofficially, so a true host will likely offer you a bottle of their rakija.
 

The word "rakija" comes from the Turkish word "raki," with its roots found in the Arabic word "araq," which means sweat and wine. Although there are no precise details about its origin, it is believed that Arabs were the first to produce similar alcoholic beverages, while rakija established itself in Serbia in the 17th century.
 

Soon, it became a favored drink among rulers and the elite, gaining a worldwide reputation as a high-quality beverage. Today, rakija is available to everyone, from the poorest to the richest. In the 21st century, despite facing competition from various alcoholic drinks, passionate rakija lovers continue to produce and consume it.
 

If you are not skilled in drinking rakija or want to learn more, here are some tips:

1. Choose a good rakija. Quality is key; bad rakija (known as "brlja") can lead to discomfort and a hangover.

2. Enjoy with meze. Drinking rakija on an empty stomach is not recommended. It is best to have food, such as cured meats, alongside the rakija.

3. Temperature matters. Rakija is best enjoyed at room temperature, between 14 and 20 degrees Celsius. Cold rakija can lose its aroma and flavor.
 

Enjoy rakija with friends and singing, and each glass will be even more delightful!