How to Drink Rakija

You don’t just drink rakija — you experience it. 

Drinking rakija isn’t about taking quick shots — it’s a slow, social ritual. Whether you’re home or out and about, the right way to drink rakija involves respect, patience, and good company.

Rakija is the heart and heritage of Southeastern Europe. It’s fruit brandy distilled from whatever grows best nearby, grapes, plums, pears, apricots, quinces, or even figs.

Step One: Serve It At Room Temperature

Rakija is served at room temperature — around 18°C — so its fruity aromas can open up.  Pour a small amount into a tulip-shaped glass is best but usually its served in a shot glass, and hold it for a moment. This is not a drink to rush.

Step Two: Smell, Sip, Don’t Shoot

Despite its appearance, rakija is not a shot. Bring the glass to your nose, breathe in the sweet, sharp aroma, and take a small sip. Let it roll over your tongue before swallowing.

If it burns…well it doesn’t always have to.

Tip for hot weather: while best served at room temperature, in hot weather put in in the fridge or freezer and drink as it slowly warms up.  It’s more viscous in the mouth and the aromas slowly release.

Step Three: Toast Like a Local

The toast is the soul of the ritual. Raise your glass, look your companions in the eye (always look eye), and say:

• “Nazdravje!” (Macedonia)
• “Živeli!” (Serbia)
• “Na zdravlje!” (Croatia)

All mean “To your health!” — and as we all know, rakija is good for everything!

Always accompany it with meze — small plates of cheese, smoked ham, olives, bread, or pickled vegetables.  It also turns rakija into what it was always meant to be: a companion to good company and even better conversation.

While traditionally drunk neat, modern rakija not quite so one dimensional.  These days, you can try aged rakija in barrels, over ice with a spritz of lemon soda or even in cocktails because sometimes you don’t need to live in the past.

Any way you have it, drinking rakija is a social ritual, not a race to the bottom of the bottle. You don’t need to rush.  It’s about connection — sitting around a wooden table, laughing, telling stories, and letting the hours slip by.  You’re sharing more than alcohol, you’re sharing a centuries old tradition of friendship and respect.

So just remember: pace yourself. The day is short, night is young, the meze is plentiful, and there’s always one more rakija waiting.