Angelove Estate

Rakia doesn’t get enough credit for being a spirit that is suitable for cocktails… It is traditional drunk chilled with salad or meze, the Balkan equivalent of charcuterie or antipasto, respectively. The most famous adulterated incarnation of rakia is the seasonal греяна ракия or hot rakia. The origin of mulled rakia is a bit murky, but what is clear is that it is a traditional staple that keeps us feeling snug as the temperature drops.

I first encountered this warming beverage on my first Christmas with my in-laws in 2001. Angel and I were living in Paris while I was a student, and both of our families spent Christmas in France. My mother-in-law brought all the Bulgarian traditions to the holiday table.

At the time, I wasn’t a big spirits drinker and rakia was too strong for me… oh how far I have come, but mulled rakia is different; the sweetness of the honey and fruitiness of the rakia warms your body and soul.

Photo by Krasimir Dimitrov – Soul Cinematic

Last year, I was given the opportunity to host an event, at the Garafa Wine Bar, which is currently seeking a new location for 2025, and write a recipe for the Bacchus magazine winter issue as part of the Migrants Got Talent campaign by the amazing Multi Kulti Collective.

My inspiration for this mulled rakia recipe stems from a family tradition. Every winter, I make a spice infused simple syrup with lots of baking spices. We use this syrup as an alternative to hot chocolate. It is delicious in warm milk or sparkling water. I keep the Bulgarian tradition and use rakia and honey, warmed, but infused with seasonal spices and flavors.

Photo by Krasimir Dimitrov – Soul Cinematic

Mulled Rakia

500ml cherry rakia

100g herbal honey or chestnut, if you want a deeper flavor.

1 cinnamon stick

1 star anise

5 black peppercorns

4 whole cloves

1 5cm strip of an orange peel, bitter pith removed.

Macerate the rakia and the spices for 1-2 hours before serving in a small sauce pan or traditional hot rakia vessel (джезев)

Add the honey to the rakia and spice mixture. 

Bring to a boil of med-high heat. 

Once it hits a hard boil, immediately remove it from the heat. 

Cover and let cool for 10 minutes. 

Strain the mulled rakia into a ceramic serving carafe or pitcher. Pour in to small ceramic cups

There are so many variations that can be used in this recipe. Allspice, cardamon, maybe a piece of fresh ginger. The beauty of mulled rakia is that there are a multitude of options. The key is not only finding the right flavor profiles for your taste.

Photo by Krasimir Dimitrov – Soul Cinematic

Photo by Krasimir Dimitrov – Soul Cinematic

This holiday season, Angelove Estate will be offering the perfect holiday gift for all the special people in your life. We have partnered with Zemya ceramic to offer a complete Mulled Rakia kit. The box includes Angelove Estate‘s cherry rakia, a Zemya ceramic pitcher and two cups, in your choice of green or lavender (while supplies last), 100ml of honey, a packet of the spices and a recipe card in English or Bulgarian.

You can order this set exclusively via Angelove Estate’s online shop for only 150BGN (77.60€) Reserve here via email, while supplies last.