Locally Produced Drinks to Try While Traveling in Europe

Most people have heard of French wine or Italian sambuca, but what about other locally produced drinks to try while in Europe?  Here are some of the most beloved local drinks in Europe and how to enjoy them.

Pastis in France
Pastis is popular in the south of France, especially during the summer months as it is cool and refreshing.  Pastis is an apéritif, meaning it is served after a meal to aid digestion.  Pastis has an unmistakable licorice flavor that it gets from the spice anise.  It also sometimes includes Provençal herbs such as hyssop and sage. 

Pastis is served with cold water and, sometimes, ice cubes.  To drink pastis, pour about four parts water to one part pastis, and be sure to add the ice last.  When the water is added to the pastis, the drink becomes cloudy, or what the French call “louche.”

Schnaps in Austria
In Austria, schnaps refers to any fruit brandy.  Schnaps is made from fruit that has been macerated, fermented, and distilled with a grain liquor base.  It is considered a digestif and is meant to be served ice-cold and taken as a shot after a meal. 

Rakia in Croatia
Rakia or rakija is a brandy made from fermented fruits such as grapes, pears, and plums.  There are many varieties of rakia in Croatia, and different regions have their preferred flavorings.  Rakia made with anise is popular in southern Croatia, and in Dalmatia, orahovica– rakia flavored with walnuts is the local drink of choice.  Medica is yet another variation made with honey, and in western Croatia, rakia is made with mistletoe.  Rakia is served in a small shot glass and is meant to be sipped, not taken as a shot. 

Whiskey in Scotland
Whiskey in Scotland is referred to as Scotch.  Scotch whiskey is made from malted barley or other grains such as wheat, rye, or corn and aged in oak barrels.  There are five categories of Scotch: single malt, single grain, blended malt, blended grain, and blended Scotch whiskey.  Scotch whiskey can be enjoyed neat or served with ice or water.  You should take in the aroma or the Scotch as you slowly sip it. 

Sangria in Spain
Sangria is a wine-based drink popular in Spain.  Served chilled, sangria is typically made with red wine, a mixture of chopped fruit, and liquor such as brandy or rum.  Referring to its dark red hue, sangria gets its name from the Spanish word for blood, sangre.  Due to its popularity, sangria has many variations and can be made with white wine, cider, or sparkling wine to create a sparkling sangria.  However, the most traditional Spanish sangria is made with red wine such as Tempranillo or other Rioja-region wines.

Grappa in Italy
A local drink to try while in Italy is grappa.  Grappa is a brandy traditionally made from the by-products of winemaking including grape seeds, stems, and stalks.  Grappa is strong and dry and sometimes includes herbs to sweeten it.  It can be served room temperature or chilled and is typically served after a meal to aid digestion.  Much like wine, grappa is meant to be swirled in its glass and brought to your nose to take in the aroma, and then sipped slowly.  In Italy, grappa can be added to espresso for a pick-me-up called caffè corretto. 

Ouzo in Greece
Similar to France’s pastis, ouzo is an anise-flavored apéritif popular in Greece.  It is traditionally made with a base spirit of grape and anise is added to give ouzo its distinct licorice flavor.  Ouzo also can include flavors such as fennel, coriander, and clove.  To drink, add water to the ouzo and watch as the liquids react and create a milky, cloudy beverage. 

Unicum in Hungary
In Hungary, the locally produced drink you will find in every bar, club and restaurant is unicum.   Unicum is a thick, black liqueur made from over forty herbs and spices.  Drank as an apéritif, unicum is thought to have medicinal properties due to its many herbs.  Unicum is meant to be served in a small glass and taken as a shot. 

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