Pálinka – Hungary’s National Drink
Produced in both Hungary and Transylvania, this traditional, double-distilled fruit brandy is made from various kinds of fruits, including: plums, pears, apricots, applies, cherries, mulberries or quinces. The drink can also be made from honey or pomace, but the fruit varieties are certainly the most popular in Hungary.
The word “pálinka” comes from the Slovanic stem “pálit,” which means to burn. It also has roots to the Slovaks with the word “tótpálinka” which was used in Hungary to refer to alcoholic drinks that were derived from wheat. The actual drink dates back to the 14th century, when the spirit was most likely combined with rosemary for medicinal purposes. Many believe it was used by both King Charles I of Hungary and his wife to help soothe their arthritis pains.
No matter what it’s combined with, pálinka can be quite difficult to drink and is not for the weak of heart. Oftentimes a bottle of the liquor is served with the fruit it is made from left inside. When making pear pálinka, manufacturers will often tread the bottle on to the tree branch while the pear is still tiny so that the bear will grow inside of the bottle.
Pálinka is not served as a shot, but as a drink that is sipped and enjoyed over time. It is best at 18-20 °C because this is the temperature at which the liquor smells and tastes its best. The form of the glass used to drink pálinka is very important and the ideal shaped glass is wide at the bottom and narrow at the top. This is because the narrow neck and wider bottom allows the smell to be magnified.
Pálinka is consumed at all hours of the day, but is particularly popular as an after work or after dinner drink. Just as the Americans would enjoy a cocktail, the Czech a beer and the French a glass of wine, Hungarians enjoy a cold glass of pálinka at the end of a hard day. And, as the liquor is flavored with different fruits, it is not often combined with a mixer but drank straight up.
Tags: Budapest
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