Eвaлa кoлeгa
In most cases home made Bulgarian rakia is better than many famouse drinks. I highly recommend to try it.
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Bulgarian rakija
Bulgaria cites an old piece of pottery from the 14th century in which the word rakinja is inscribed. The country has taken measures to declare the drink as a national drink in the European Union to allow lower excise duty domestically but has yet yielded no concrete results.
Serving
In Bulgaria and Macedonia, rakia is generally served with shopska salad, milk salad, pickled vegetables (turshiya) or other salads, which form the first course of the meal. Muskatova rakia is made from Muscat grapes, while the preparation method of dzhibrova rakia is the same as for Italian Grappa.
Another popular way of serving is "cooked" (Croatian: kuhana, Serbian: kuvana or grejana, Bulgarian: гpeянa (grejana), Macedonian: гpeeнa or тoплa) rakia (also called Šumadija tea in Serbia), which is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water).
