Rakia is а spirit that is based on a fruit distillate with a lot of complexity and zero sugar. This is
what makes it perfect for use in a modern-day cocktail. Today I will introduce you to the most
common uses as general and in the future will dig deeper in specific drinks and formulas. The
most common use is as:
Modifier
Using it as modifier you can add complexity or different flavor dimension to a cocktail without
adding extra sugar. For example, you can make a Raspberry Daiquiri, using your favorite ratio,
muddling a few raspberries for color and adding just 5-10ml raspberry rakia Zaric Opsesija. You
will end up with a strong floral and fresh raspberry flavored cocktail.
Split Base
In a split base cocktails using Rakia will give you a more nuanced and complex flavor profile.
The first combination that comes in mind is Apricot Rakia with Averna Amaro. This Amaro has
an amaretto like flavor profile. A lot of the Amaretto producers are using apricot nuts in the
production process. Combining these two together and adding elderflower syrup and lemon
juice, the first will boost floral notes and the other will balance acidity, your cocktail will taste
just like you are biting from a real apricot.
Base Ingredient
Aged Rakias are dominating here. Starting from The Sazerac, which originated in New Orleans,
and was made with Cognac. A wine-based barrel aged rakia is the star in this type of drinks.
Ednā Wine Rakia is what I use in my version of this cocktail, mixed with a good Rye whiskey.
Also, the aged plum rakia Zaric Kraljica works great instead of rum in 1:1:1 version of Kingston
Negroni. You can also split that base to 20ml Zaric Kraljica and 10ml Planteray O.F.T.D. if you
want to be closer to the original. The aged plum will enhance vermouth, balance the drink and
add complexity.
Enhancer
Recently in cocktail bar Sputnik in Sofia we were making a monthly cocktail for December and
wanted it to be creamy but at the same time exotic. The crazy idea was to turn Pina Colada into
a Flip. Switching from white to aged rum was no brainer, but the biggest challenge was the
Pineapple. We were losing it in such a heavy drink. Switched Coco Lopez with Coconut liqueur,
but still was missing. Liqueurs on the back bar are above the Zaric Rakias and Nirvana was the
one that got my attention. That Williams pear rakia had a bright Pineapple note that we were
missing. So, adding a 10ml in our Flip boosted the pineapple so much, that we had to add
Frangelico to get back coconut notes. That drink was a success, because it tasted exactly like
Pina Colada but with a warming winter twist and nutmeg on top of it of course….
