The people of Serbia are known for their warmth and hospitality, as well as their love of food and drink. In addition to the high quality of the food, the locals here are experts in the preparation of a wide variety of alcoholic and non-alcoholic drinks.
This list illustrates the wide variety of alcoholic beverages and other cultural influences that may be found in Serbia. Therefore, let us begin our exploration of the many glasses produced in Serbia.
1. Elderflower Syrup
During the whole summer, this beverage is a mainstay, particularly in the northern region of the nation, where the elderflower plant is more prevalent. The blooms of the plant with the pleasantly fragrant aroma are used to make the syrup. Nevertheless, there is one more well-known flavour variant of this syrup.
The lovely, white blooms that may be seen on an elderflower tree are well-known to the majority of people. However, the plant also produces a fruit that is red in colour and may be processed into a syrup. This is the second version of the well-known beverage, and it has a flavour that is completely distinct from the first, which was prepared from flowers.
In either event, the syrup is diluted with cold water to make the drink, which is served chilled. It has a floral flavour and is sweet, making it very refreshing. Delicious!
2. Turkish Coffee
Coffee is traditionally prepared using this technique all across Serbia, and it is traditionally consumed within the context of the household. Additionally, it is well-liked in the countries of Lebanon, Greece, and Turkey (obviously).
In its most basic form, this refers to coffee that has not been filtered before being brewed in speciality pots. After the water has come to a boil, coffee is poured into it, and then it is placed back on the stove to continue gently boiling. This procedure is carried out repeatedly. The standard procedure calls for bringing the coffee to a boil three times.
This coffee is often had first thing in the morning and then again at various points throughout the day. You’ll frequently see people pairing it with something sweet, like Turkish delight, when they consume it.
3. Wild Herb Tea
The next beverage on our list is a tea combination. The specific ingredients that it contains can change, but the process that is used to create it, or more accurately, gather it, is consistent every time. The hilly regions of Serbia are the source of this tea, and the many plants that go into it are picked at various times of the year.
Gathering and drying the plants takes place throughout the year and is done by locals who are knowledgeable about the indigenous herbs. After then, during the fall and winter months, a variety of herbs are combined to create the well-known mountain tea.
It is thought that the beverage has curative qualities due to the fact that many of the plants may also be found in pharmaceutical form. The flavour of the tea is heavily influenced by herbs, and you can also detect the aroma of a variety of various wildflowers.
Since the time of the Romans, Serbia has been producing wine. Each area has its own unique climate and terrain, which allows it to produce a variety of wines, including red, white, rosé, and sparkling varieties.
The fragrant tamjanika wine is one of the most well-known wines in the world. The region near Negotin and Fruka Gora is where the grapes are cultivated. The wine is available in both white and red kinds, and the wines of the Muscat region are the ones that it is most comparable.
Beer is consumed over the entirety of Serbia. The majority of it originates from a few different long-standing brewing plants. On the other hand, in recent years there has been a rise in the production of craft beers at a substantial increase in the number of small local breweries.
These brews are typically sold in larger retailers as well as at bars and restaurants that focus solely on serving craft beers. Pubs serving a variety of craft brews can be found in the majority of Serbia’s major cities, and tourists and locals alike are welcome to pay them a visit. These breweries produce light, dark, and even crimson beer on occasion; light and dark beers are the norms, though.
The equivalent of cognac in Serbian culture is the next libation on our itinerary. Grapes are used in the production of this brandy, which begins its journey across the world as white wine. It is a potent beverage with a very sweet flavour that packs quite a powerful punch. People in the area consume it either on its own or combined with cola.
Last but not least is rakija. This is a well-known type of brandy that is produced from the fermentation of grapes and is consumed all across the country of Serbia.
To make the beverage, the fruit is first fermented in barrels, and then the alcohol is extracted from the pulp by boiling it in specialised cooking pots. The end product is a brandy that is crystal clear and has the scent of a variety of fruits.
Plums and apricots are two of the most popular fruits that are utilised in the production of the beverage. On the other hand, the varieties produced from quince and sweet pear are among the most well-known and pricey. The rakija made from quince is more costly, but both the drink and its perfume of it are distinctive and powerful, making them both wonderful to smell and consume.
Rakija is an alcoholic beverage that is always served chilled and is typically consumed directly from the freezer if possible.