Europe is a hub of diversity, culture and history and their alcoholic past is no stranger to this. Throughout all areas of Europe you will find drinks you’ll have likely never seen before and today I’ll take you through the majority of Europe’s signature glasses.
Traditional Drinks of European Countries
Absinthe
Overview:
Absinthe is a strong spirit of Swiss origin and is one of the most famous European drinks. Having tried it once in a bar in Krakow, I can attest that ‘strong’ doesn’t even begin to describe this drink. Regulators in many major economies, including the EU and the United States, highly regulate absinthe due to its complex history.
History:
Absinthe has a long and controversial history. It was first created in Switzerland in the late 18th century and became extremely popular in France in the 19th century. However, due to accusations of it being hallucinogenic and causing criminal behaviour, many countries, including Switzerland and the United States, banned absinthe in the early 20th century.
In recent decades, authorities have largely lifted these bans, but the drink still carries an air of mystique.
How to Enjoy:
Traditional enjoyment of absinthe is quite different from mixing it with coke. In Swiss tradition, you pour cold water over a sugar cube on a slotted spoon, allowing the water to drip into the absinthe. Done correctly, the mixture turns cloudy, resulting in a potent and flavorful drink.
Interesting Fact:
People often call absinthe “The Green Fairy” due to its green colour and mythical reputation.
Aquavit
Overview:
Aquavit is a traditional Scandinavian spirit and is a notable example of European drinks. Known for its spicy and herbal flavour, Aquavit is an integral part of the culture in Denmark, Sweden, and Norway. Though I haven’t personally tried it, I know that the rules for mixing Aquavit are minimal, offering many possibilities.
History:
Although people often associate it with Vikings, brewers didn’t create Aquavit until the 15th century, long after the Viking age. It quickly became a staple in Scandinavian celebrations and rituals.
How to Enjoy:
There are various ways to enjoy Aquavit. Some prefer it neat, while others mix it into cocktails. I’d argue that you can’t really go wrong with Aquavit; taking it as a shot works just as well as mixing it into a cocktail.
Interesting Fact:
Aquavit originates from the Latin phrase ‘aqua vitae’ meaning ‘water of life’.
Becherovka
Overview:
Czechs traditionally produce Becherovka, an herbal liqueur known for its distinctive taste and high alcohol content. Originating from the spa town of Karlovy Vary, this drink has become a staple in Czech culture and a favourite among both locals and visitors, exemplifying the unique variety of European drinks.
History:
Becherovka was first created in 1807 by Josef Vitus Becher, a pharmacist in Karlovy Vary. They originally marketed it as a medicinal tonic, believing it aided digestion and other ailments. The recipe includes a secret blend of herbs and spices.
Despite various political and economic changes, the production of Becherovka has continued uninterrupted for over two centuries.
How to Enjoy:
You can best enjoy Becherovka chilled, serving it neat or on the rocks. It is also popular in cocktails, with the most famous being the “Beton,” which mixes Becherovka with tonic water and a slice of lemon.
Interesting Fact:
Only two people at any given time know the exact recipe of Becherovka, closely guarding the secret to ensure its unique flavour remains consistent through the ages.
Beer
Overview:
Beer is the most popular alcoholic drink in the world, deeply rooted in many cultures and traditions. It’s often the first alcoholic beverage people try, and its rich variety ensures there’s a type of beer for everyone. Though I didn’t enjoy my first sip, beer has grown on me over time.
History:
Beer has a long and storied history, with evidence of beer-like beverages in ancient China, Egypt, and Mesopotamia as early as 7000 BCE. The ancient Sumerians even had a goddess of beer named Ninkasi, with a hymn that included the oldest known recipe for brewing beer, dating back to around 1800 BCE.
People have used beer as currency, in religious rituals, and have ensured its survival through various prohibitions globally, allowing it to support major international corporations today.
How to Enjoy:
There are countless ways to enjoy beer: alone, with friends, in a bar, at a festival, by the pool, cold, warm, plentiful, or restricted. No other European drink matches its versatility.
Interesting Fact:
The ancient Sumerians had a goddess of beer named Ninkasi, and they wrote a hymn to her that included the oldest known recipe for brewing beer, dating back to around 1800 BCE.
Champagne
Overview:
Champagne is a sparkling wine originating from the Champagne region of France, renowned for its bubbly texture and association with celebrations and special occasions. People also spray it during F1 race victories, adding to its festive image.
History:
The origins of Champagne date back to Roman times, but the sparkling version we know today emerged in the 17th century. People often credit Dom Pérignon, a Benedictine monk, with developing methods to control the carbonation process, although this is part of the myth.
By the early 20th century, authorities officially defined the Champagne region, allowing only wines produced in this region to be labelled as Champagne. This designation has helped maintain the drink’s prestigious reputation among European drinks.
How to Enjoy:
You best enjoy chilled champagne by sipping it slowly during special occasions. When opening a bottle, be mindful of the cork, which can pop unexpectedly. Pour gently to preserve the bubbles, and savour the crisp, effervescent taste.
Interesting Fact:
Contrary to popular belief, people initially considered the bubbles in Champagne a flaw. Early winemakers in the Champagne region struggled to control fermentation, leading to unintended carbonation.
Cider
Overview:
Cider, one of my favourite European drinks, is an alcoholic beverage made from the juice of apples. Some varieties are sweet, while others are dry, and they come in many different types around the world. Cider is especially popular in the UK.
History:
The Romans initially spread cider in history. During the Middle Ages, cider gained immense popularity across Europe, particularly in the UK, France, and Portugal, which remain major producers and consumers today.
How to Enjoy:
Enjoy cider best when you chill it and drink it straight from the bottle, can, or glass. It’s hard to go wrong with cider, as it feels like a cousin to beer. A word of warning though: cider hangovers can be quite severe, so I highly recommend against mixing it with other drinks throughout the night.
Interesting Fact:
The alcohol content of cider can vary significantly, typically ranging from 4% (Kopparberg) to 8.5% (Henry Weston’s) ABV (alcohol by volume).
Jenever (Dutch Gin)
Overview:
Distillers in the Netherlands and Belgium produce Jenever, also known as Dutch gin, a traditional juniper-flavoured spirit. It is the precursor to modern gin and has a rich history and distinct taste profile.
Distillers make Jenever from a malt wine base, unlike contemporary gins, giving it a fuller, more robust flavour. It’s a fascinating part of the European drinks landscape.
History:
Jenever dates back to the 16th century, initially used for medicinal purposes. Dutch soldiers popularised it for recreational use, and it quickly spread. Today, you can find Jenever distilleries throughout the Netherlands and Belgium, maintaining a centuries-old tradition.
How to Enjoy:
In the Netherlands and Belgium, people traditionally enjoy Jenever in a beer-Jenever combo called ‘Kopstootje’. However, drinking Jenever neat or in a cocktail is also quite common.
Interesting Fact:
Jenever has two main types: Oude (old) and Jonge (young). These terms refer to production methods rather than ageing, with Jonge being lighter and more modern, and Oude having a more traditional, robust flavour.
Limoncello
Overview:
Italians make Limoncello, a popular liqueur, from lemon zest, alcohol, water, and sugar. Known for its bright yellow colour and intense lemon flavour, people typically enjoy it as a digestif after meals. They often serve this refreshing drink chilled in small glasses, highlighting its place among European drinks.
History:
Limoncello is a relatively modern addition to the world of European drinks. People believe its origins date back to the early 20th century, but Limoncello didn’t gain commercial success until the 1980s. Today, it is a trademark Italian drink, especially popular in the coastal regions of southern Italy.
How to Enjoy:
People famously enjoy Limoncello either in liquid form or in foods. Drinking it neat or mixed in a cocktail is completely acceptable. Cooks also commonly use it in desserts, dishes, and even ice cream for a zesty flavour. It’s quite tricky to go wrong with Limoncello, especially when you’re in Italy.
Interesting Fact:
Producers in Sorrento ensure the use of “Sorrento lemons,” a variety protected by PGI (Protected Geographical Indication) status, so only lemons from this region make authentic Sorrento Limoncello.
Ouzo
Overview:
Ouzo is a traditional Greek spirit and a unique example of European drinks. Renowned for its distinct anise flavour, reminiscent of liquorice, Ouzo holds a special place in Greek culture as a popular gathering drink.
History:
The history of Ouzo is somewhat shrouded in mystery. Some historians believe it evolved from a type of brandy during the Byzantine Era, but distillers began producing the modern-day version of Ouzo in the early 19th century.It gained popularity throughout the 19th and 20th centuries.
In 2006, the European Union designated Ouzo as a Protected Designation of Origin (PDO) product, meaning that only spirits made in Greece can be labelled as Ouzo.
How to Enjoy:
Enjoy Ouzo straight to experience its full, potent flavour, or mix it with a small amount of cold water, which turns the clear liquid a milky white and softens the strong anise taste. People traditionally serve it in small glasses and often pair it with meze, a variety of Greek appetisers that complement its unique flavour.
Interesting Fact:
Adding water to Ouzo turns it a milky white because anethole is soluble in alcohol but not in water. When you add water, anethole precipitates out of the solution, creating the characteristic cloudy appearance.
Pálinka
Overview:
Pálinka is a traditional fruit brandy from Hungary, known for its rich flavours and potent alcohol content, typically ranging between 37.5% and 86% ABV. Producers in Hungary make Pálinka exclusively from a variety of fruits, including plums, apricots, apples, pears, and cherries.
Hungarian law strictly regulates the quality and authenticity of Pálinka, ensuring that producers make it from 100% fruit without any added sugar or flavourings.
History:
Pálinka has been an integral part of Hungarian culture for the last 600 years. Producers have used different fruits and flavours to make Pálinka over the centuries, refining the distilling process during the Ottoman occupation.
The European Union recognised Pálinka as a geographically protected European drink in 2002, underscoring its cultural and historical importance.
How to Enjoy:
Enjoy Pálinka neat, at room temperature (16-20°C), in a tulip-shaped glass to enhance its aromas. Take small sips to savour the complex fruit flavours and the warming sensation. Pair it with hearty Hungarian dishes like goulash and sausages, and often enjoy it as a digestive after meals.
Interesting Fact:
For any football fans out there, there was a viral video of Hungarian footballer Dominik Szoboszlai downing a shot of Pálinka after scoring in a match that saw Hungary qualify for Euro 2024.
Port Wine
Overview:
Producers in the Douro Valley of northern Portugal exclusively produce Port wine, often simply called “Port,” a fortified wine. Known for its rich, sweet flavour and higher alcohol content, usually around 19-22% ABV, Port comes in several styles, including Ruby, Tawny, White, and Vintage, each offering unique taste profiles and ageing potentials. It’s a classic example of the diverse range of European drinks.
History:
In the 17th century, English merchants sought ways to preserve their wines during long sea journeys. They discovered that adding brandy to wine not only extended its shelf life but also enhanced its flavour. This fortification process led to the creation of Port wine.
Over time, Port has evolved into the rich, complex wine we know today, with strict regulations ensuring its quality and authenticity.
How to Enjoy:
While I haven’t tried Port myself, I have often seen my dad enjoying it on special occasions. Enjoy it best at the end of a meal, either with dessert or cheeses, served in a small wine glass. This might be a tradition in British culture or something more widespread.
Interesting Fact:
Producers must age and bottle Port wine within the demarcated region of the Douro Valley to label it as true Port. The region’s unique microclimate and soil conditions significantly contribute to the wine’s distinctive character.
Rakija
Overview:
People in the Balkans, most notably in Serbia, Croatia, Bosnia and Herzegovina, Montenegro, North Macedonia, and Bulgaria, widely consume Rakija, a traditional fruit brandy. Typically made by distilling fermented fruit, Rakija ranges from 40% to 60% ABV.
The most common fruits used are plums, grapes, apples, pears, and apricots. Known for its strong flavour and cultural significance, Rakija is often homemade and enjoyed during special occasions and social gatherings.
History:
Rakija has a long history in the Balkans, dating back several centuries. Historians believe people introduced Rakija during the Ottoman Empire, with roots tracing back to early distillation techniques from the Middle East.
Over time, each region and even individual families developed their unique recipes and methods for making Rakija, resulting in a rich variety of flavours and styles. This historical significance makes Rakija an integral part of European drinks culture.
How to Enjoy:
Enjoy Rakija as a shot or mixed in a cocktail. In Serbia, Croatia, Bosnia and Herzegovina, Montenegro, and North Macedonia, people often serve Rakija with small dishes like cheese, smoked meats, olives, and fresh or dried fruits, reflecting local traditions and ingredients.
Interesting Fact:
People in Serbia’s town of Šljivovica are renowned for producing plum Rakija, and they often use the term “šljivovica” generically to refer to plum brandy. Every year, the town hosts a festival celebrating Rakija, where locals and visitors can taste different varieties and enjoy traditional music, dance, and food.
Rum
Overview:
Rum is a globally famous drink with a rich and sometimes sinister history. Widely enjoyed in various forms, from white to dark, rum is a staple in many European bars, restaurants, and nightclubs. It’s a popular choice among European drinks for its versatility in cocktails.
History:
The history of rum in Europe dates back to the colonial era when European powers like Britain, France, Spain, and the Netherlands established Caribbean colonies to cultivate sugarcane and produce rum.
The British Royal Navy popularised rum in Britain with their daily ration, or “tot,” until 1970, using supplies from colonies like Jamaica and Barbados. France’s Caribbean colonies, such as Martinique and Guadeloupe, produced rhum agricole from fresh sugarcane juice, gaining popularity in Europe.
Similarly, Spanish colonies like Cuba and Puerto Rico spread light and smooth Spanish-style rums in Spain and its territories.
How to Enjoy:
Europeans enjoy rum neat or on the rocks, especially aged varieties, in countries like the UK and France. Rum is also popular in cocktails, with tiki bars offering drinks like Mai Tais and Zombies, and classic cocktails such as Mojitos and Daiquiris being staples in bars. Additionally, rum is often mixed with cola or fruit juices.
Europe hosts rum festivals and events, such as the UK RumFest in London and the Paris Rhum Fest, where enthusiasts can sample different rums and learn about their history and production.
Interesting Fact:
Rum was a favourite among pirates during the Golden Age of Piracy in the 17th and 18th centuries. Arrgh!
Sangria
Overview:
People make Sangria, a popular Spanish punch, with red or white wine, mixed fruits, sweeteners, and sometimes additional liquors. Known for its refreshing taste and festive appearance, people often enjoy sangria during summer gatherings and social events. Personally, it’s the drink I always have first when I land in Spain or Portugal!
History:
Spain and Portugal trace the origins of sangria. The name “sangria” comes from the Spanish word “sangre,” meaning blood, a reference to its deep red colour. The drink has roots in ancient Roman times when people mixed wine with water and herbs to make it safe to drink.
Sangria as we know it today became widely popular in the 18th century, evolving into a fashionable beverage for various occasions.
How to Enjoy:
People best enjoy Sangria chilled and often serve it over ice. They typically make it by combining wine with a variety of fruits such as oranges, lemons, apples, and berries. You can add sweeteners like sugar, honey, or simple syrup to taste, and some recipes include a splash of brandy or liqueur for an extra kick.
Serve Sangria in a pitcher, making it perfect for sharing at parties or family gatherings.
Interesting Fact:
In 1964, the World’s Fair in New York introduced sangria to the American public. The Spanish Pavilion served sangria to showcase Spanish culture and cuisine, and it quickly became a hit.
This event significantly contributed to sangria’s popularity in the United States, where it remains a favourite at Spanish restaurants and summer gatherings.
Schnapps
Overview:
Schnapps is a type of distilled alcoholic beverage that originated in Europe. It can refer to various drinks, typically clear, high-proof spirits made from fermented fruits, grains, or herbs.
The term “schnapps” comes from the German word “schnappen,” which means “to snap” or “gulp,” reflecting the traditional way of drinking it in small, quick shots.
History:
Schnapps, a staple among European drinks, has roots in medieval Europe where monks and alchemists first distilled it for medicinal use. As it spread across Germany, Austria, Switzerland, and Scandinavia, each region created its own versions using local ingredients like apples, pears, peaches, and herbs.
For example, Germans make “Obstler” from apples and pears, while Scandinavians spice “Akvavit” with herbs.
How to Enjoy:
Enjoy Schnapps straight, chilled, or as a versatile ingredient in cocktails like the “Fuzzy Navel” and the “Schnapps Martini.” In colder regions, people sometimes add it to hot beverages like coffee or hot chocolate for a warming treat.
Interesting Fact:
Monks and alchemists in medieval Europe originally distilled Schnapps for medicinal purposes, believing it aided digestion and provided other health benefits.
Slivovitz
Overview:
Distillers in Eastern and Central Europe widely produce Slivovitz, also known as Slivovitza or Sliwowica, a traditional plum brandy. It is especially popular in countries like Serbia, Croatia, Slovenia, Poland, and the Czech Republic.
Distillers make this high-proof, clear brandy by fermenting and distilling Damson plums, and people often enjoy it both as an aperitif and a digestif.
History:
The origins of Slivovitz date back to the Middle Ages, with early records suggesting its production began in the Balkans around the 14th century. The name “Slivovitz” is derived from the Slavic word “šliva,” meaning plum.
Historically, Slivovitz has been a staple in various cultural and religious ceremonies, symbolizing hospitality and celebration.
How to Enjoy:
Enjoy Slivovitz in various ways. Traditionally, people serve it neat at room temperature in small glasses to appreciate its full flavour and aroma, though some prefer it slightly chilled to soften its potent taste. It also makes a unique base for cocktails, mixing well with tonic water, lemon juice, and soda.
Additionally, Slivovitz pairs excellently with savoury dishes such as smoked meats, cheeses, and grilled vegetables, as well as desserts like plum cakes and pastries.
Interesting Fact:
In Serbia, Slivovitz holds the status of a national drink, and the European Union has granted it a Protected Designation of Origin (PDO). This designation means that only brandy produced in specific regions of Serbia using traditional methods can be labelled as “Serbian Slivovitz.”
Sambuca
Overview:
People enjoy Sambuca, a traditional Italian anise-flavoured liqueur, as a digestif. Known for its sweet, robust flavour from star anise or green anise, Sambuca comes in clear, black (sambuca nera), and red variants. It’s popular as a shot and can be served neat, with coffee beans, or flambéed.
History:
Sambuca originated in 19th-century Civitavecchia, Italy, with the modern version developed by Luigi Manzi in the mid-1800s. Its name might derive from the Latin “Sambucus” (elderberry plant). Over time, Sambuca became popular in Italy and globally, often linked with traditional Italian culture and cuisine.
How to Enjoy:
Enjoy Sambuca neat with three coffee beans (“con la mosca”), symbolising health, happiness, and prosperity. Adding water turns it milky white due to emulsified anethole oils. Add it to espresso as “Caffè corretto” for a hint of anise or flambé it for a dramatic and warming touch.
Interesting Fact:
Sambuca has an intriguing characteristic: it reacts with water. When you add water, the anethole oils in the liqueur cause it to turn cloudy or milky. This phenomenon is known as the “ouzo effect,” if you’ve been paying attention then you may know why ;).
Tequila
Overview:
Producers make Tequila, a distilled spirit, from the blue agave plant, primarily in the area surrounding the city of Tequila, in the Mexican state of Jalisco. Known for its distinctive flavour, which can range from sweet and fruity to spicy and earthy, tequila is highly popular in nightlife across the world for its shotting technique.
History:
Tequila has its roots in ancient Mexico, where the Aztecs fermented a drink called pulque from the agave plant. Spanish settlers developed the modern version of tequila in the 16th century when they began distilling the agave plant.
Today, people worldwide enjoy tequila, and Mexican law protects its authenticity, much like some European drinks with geographical indications.
How to Enjoy:
There are a few ways to enjoy tequila, but the classic way is to take it as a shot. Have some salt, a cut of lime, and a tequila shot ready. Pour some salt on your hand, lick the salt, down the shot, and then bite and suck the lime. It’s a fun and popular way to enjoy this potent spirit.
Interesting Fact:
Mexican law granted tequila international recognition and legal protection in the 20th century, ensuring that only spirits produced in specific regions of Mexico could be labelled as tequila.
Vodka
Overview:
Vodka is a clear, distilled alcoholic beverage with origins in Eastern Europe. Typically made from fermented grains or potatoes, some modern vodkas also use other bases such as fruits or sugar. Personally, I believe it’s the work of something evil.
History:
Vodka originated in Eastern Europe around the 8th or 9th century, with the name derived from the Slavic word “voda,” meaning water. Initially used for medicinal purposes, vodka became a popular beverage by the 14th century. Russia and Poland developed distinct styles, and vodka gained international fame in the 20th century, becoming a staple among European drinks.
How to Enjoy:
Vodka enthusiasts enjoy it neat, chilled, sipped straight, or on the rocks, poured over ice. Its neutral flavour makes it a perfect base for cocktails like the Martini (vodka and dry vermouth), Bloody Mary (vodka and tomato juice with spices), Cosmopolitan (vodka, triple sec, cranberry juice, and lime juice), and Moscow Mule (vodka, ginger beer, and lime juice, traditionally served in a copper mug).
Interesting Fact:
During the 1950s, the Moscow Mule played a significant role in popularising vodka in the United States. The creation of the cocktail is often credited to a bartender at the Cock ‘n’ Bull pub in Hollywood.
Whiskey
Overview:
Whiskey distillers ferment grain mash, such as barley, corn, rye, or wheat, to create this distilled alcoholic drink. They age it in wooden casks, resulting in various styles like Scotch, Bourbon, and Irish whiskey. Some whiskeys necessitate over 20 years of ageing to achieve their desired flavour profiles, cementing their status as cherished beverages in European culture.
History:
Whiskey’s origins trace back to ancient distillation practices in Mesopotamia. By the 15th century, it was well-established in Ireland and Scotland. The name derives from the Gaelic “uisge beatha,” meaning “water of life.” American Bourbon and Tennessee whiskey emerged in the 18th and 19th centuries.
How to Enjoy:
Whiskey can be enjoyed neat (plain), on the rocks (with ice), or with a splash of water to release aromas. It’s also great in cocktails like the Old Fashioned or Manhattan. For a deeper experience, focus on the colour, aroma, palate, and finish during a tasting session.
Interesting Fact:
Whiskey barrels are used only once for ageing Bourbon in the U.S., then often reused for ageing Scotch, tequila, and rum, adding unique flavours.
Wine
Overview:
Wine is an alcoholic beverage made from fermented grapes or other fruits. The fermentation process involves yeast converting the sugars in the fruit into alcohol and carbon dioxide.
The types of wine vary based on grape variety, region, and production methods. Major categories include red, white, rosé, sparkling, and dessert wines. As one of the most famous European drinks, wine has a rich tradition and is celebrated worldwide for its diversity and cultural significance.
History:
The history of wine dates back thousands of years, with the earliest evidence of wine production found in the Middle East around 6000 BCE in present-day Georgia and Iran. Wine played a significant role in ancient civilizations, including the Egyptians, Greeks, and Romans, who refined the techniques of viticulture and winemaking. During the Middle Ages, monasteries preserved and advanced wine-making knowledge.
The Age of Exploration and Colonization spread viticulture worldwide, leading to the diverse global wine industry we see today.
How to Enjoy:
Choose wine based on the occasion, meal, or personal preference; red wines pair well with red meats, while white wines complement seafood and poultry. Serve red wines slightly below room temperature (60-65°F) and white wines chilled (45-50°F).
Pour into appropriate glassware, filling one-third of the glass. Observe the colour, swirl to release aromas and smell, and then sip to savour the flavours. Pair wine with food that complements its taste, and experiment with combinations to find your favourite pairings.
Interesting Fact:
The oldest known bottle of wine is over 1,650 years old. The Speyer wine bottle, discovered in a Roman tomb near Speyer, Germany, dates back to around 325-350 CE.
It remains unopened and is displayed at the Historical Museum of the Palatinate in Germany, showcasing the longevity and historical significance of wine.
Conclusion
Exploring the diverse world of European drinks offers a fascinating journey through history, culture, and flavour. From the robust and herbal Becherovka of the Czech Republic to the festive and fruity Sangria of Spain, each drink tells its own unique story and reflects the traditions of its region.
Whether you’re sipping a chilled glass of Champagne in France or enjoying a strong shot of Rakija in the Balkans, these beverages provide a rich tapestry of experiences that highlight the continent’s rich culinary heritage.
As you travel through Europe, don’t miss the opportunity to taste these traditional drinks and immerse yourself in the local customs that make each one special. Cheers to the wonderful variety of European drinks, and may your explorations be filled with new discoveries and delightful flavours.
Safe Travels!
P.s. Sorry for not posting for two weeks. I was on my travels and misplanned posting here!
