Besides the classic question we are often asked “What to eat in Romania”, we also receive the secondary question “What to drink”. Fortunately, Romania has something to offer for all tastes and personal preferences. From invigorating flower infusions to spirits crafted through the distillation of fruits or wine, along with liqueurs and classic wines, the selection reflects a rich tapestry of flavors. Additionally, I’ve included two unique drinks that, while commonly used as soup ingredients, captivate my palate with their therapeutic attributes and refreshing taste.
This post is part of a wider material about Romanian gastronomy. Learn about the best Romanian food and drinks in our material: The best Romanian food and drinks: An Honest Introduction to Romanian Cuisine from a Local Foodie
Table of contents:
- Socată
- Țuică
- Vinars
- Țuică fiartă
- Wine
- Must and Tulburel (grape juice)
- Afinată
- Vișinată
- Zamă de varză (sauerkraut juice)
- Borș
1. Socată (elderflower lemonade)
Socata is a beverage that has stood the test of time. It was one of my childhood favourites, and I still make it up at home; you can also find it in restaurants. It’s so beloved in Romania that even Fanta has its own version with an elderflower flavour.
Making socată is really easy. You just need a few elderflowers, a sizable jar, sugar, a couple of lemon slices, and you’re good to go. The natural yeasts from the flowers kickstart the fermentation of the sugar, and after a few days, you’ll have a lightly sweet, fizzy, and refreshingly elderflower-flavored drink. If stored in the fridge, it can last for a couple of days.
Now, if you’re craving that elderberry goodness in winter, you can make a syrup by combining sugar syrup with the flowers and letting them infuse in the fridge for a few days. For an added burst of freshness, we sometimes throw in some lemon juice.
2. Țuică (or palincă, hornică, rachiu) – distilled fruit brandy
Țuica holds the title of the national drink of Romanians. It is typically served in small glasses, including shot glasses or special glasses with a long neck known as “țoi,” resembling a small bottle. It is a customary welcoming gesture when visiting someone in the countryside or at the commencement of a traditional dinner.
While there are various names and versions of this alcoholic beverage, according to Romanian law, specific criteria govern each drink obtained from the distillation of fermented fruits.
This rule applies to the store-bought alcohol. Now, when it comes to Romanians in the countryside, they’ve got their own game going with homemade moonshine, and they tailor it to their liking. It tends to pack a punch, especially in Transylvania, Maramures, and the western parts of Romania (think 40-55%). Meanwhile, in the rest of the country, it’s a bit more chill, ranging from 25-35%.
In Maramures, they call it horinca, and it usually comes in bottles with a mini wooden sculpture inside, crafted from oak or mulberry wood, giving it that golden hue. But quick heads up in the rest of the country: be cautious of those water plastic bottles. It’s not always water inside; sometimes, it’s this potent homemade elixir.
3. Vinars (Romanian cognac)
Vinars is the Romanian counterpart to French cognac. Given that Romania and the Republic of Moldova are significant wine producers in Europe, it’s only natural that we have our own version of this refined drink. In a literal translation, it might be termed “burnt wine – vin ars.” In the Republic of Moldova, they refer to it as “divin,” which could be translated as “of wine – di vin.”
When we’re talking about homemade moonshine, the vinars kind, sipped for personal pleasure, it doesn’t always come from wine. It could be țuica or palincă, enhanced with a bit of color and flavor. Just a heads up, don’t go telling them it’s not cognac; you might ruffle some feathers with the producer! 😄
4. Țuică fiartă (boiled țuica)
Forget about the mulled wine; Romanians take it up a notch by boiling țuică! It’s not just a drink; it’s practically a remedy for any cold (well, that might be up for debate), but one thing’s for sure – it warms you up in a heartbeat. Perfect for those chilly winter days when our adventures force us to brave the great outdoors.
Making it is really easy. We toss in some sugar and peppercorns into the alcohol and let it reach the boiling temperature. And if you’re feeling a bit fancy, go ahead and sprinkle in some extra spices like cloves, cinnamon, cardamom, and the whole gang! Cheers to warming up from the inside out! 🥂
5. Wine
Romania stands as the 13th largest wine producer globally, boasting an impressive 2.6% of the world’s cultivated vine area, equivalent to 190,000 planted hectares, according to data from the International Organization of Vine and Wine (OIV). This ranking secures Romania’s spot as the tenth-largest wine market globally. However, a notable portion of the production is consumed domestically, with Romanians sipping on the majority of their own wine.
Beyond official statistics, it’s worth noting that virtually every Romanian in the countryside has a small or sizable vineyard plot designated for personal use, a facet often excluded from formal records.
The country has a rich winemaking tradition, featuring wines crafted from indigenous grape varieties. If you’re on the hunt for wines made from Romanian grapes, keep an eye out for names like Feteasca Neagra, Negru de Dragasani, Babeasca (for red wines), or Feteasca Alba, Feteasa Regala, Cramposie, Mustoasa de Maderat, Tamaioasa (for white wines).
If you are looking for a more special Romanian wine, search for “vin pelin“. It is a wine flavored with a plant we call pelin – common wormwood, “Artemisia absinthium”. This aromatic drink is valued both as an aperitif and as a digestive and is believed to have healing effects.
As highlighted earlier, Romania doesn’t just stop at wines; it also crafts cognac equivalents, sparkling wines, and brandy through the distillation of fermented grape pomace. For a hands-on (in this case glass on) experience, we recommend you check out Transylvania wines tour or The food and wine tour of Transylvania.
6. Must and tulburel (grape juice)
Mustul (grape juice) remains a cherished beverage from my childhood, and its enjoyment continues into the present. This grape juice delight is exclusive to autumn, freshly pressed from newly harvested grapes. As the juice ferments and transitions into wine, it takes on the name Tulburel—a low-alcohol beverage that maintains its sweetness while adopting a cloudy appearance (hence the name – “tulbure” translates to cloudy). Traditional eateries frequently feature this drink on their autumn menus, and it pairs exceptionally well with sheep pastrami.
7. Afinată (blueberry liqueur)
This traditional homemade blueberry liqueur is a highly aromatic and flavorful drink with a beautiful ruby hue. The blueberries sourced for this beverage are wild, plucked from the slopes of the Carpathian mountains. The process involves extracting the syrup from the blueberries, which is then blended with double-refined alcohol possessing a neutral flavor—whether it’s palincă, țuică, or horincă—resulting in a drink with an alcohol concentration ranging between 20 and 30 degrees.
Serving as an aperitif, this drink is typically reserved for the ladies, adding a touch of elegance to the experience.
7. Vișinată (sour cherries liqueur)
Visinata is a liqueur characterized by a delightful sour cherry and almond flavor, courtesy of the pits. This enticing drink is crafted through the maceration of whole sour cherries with sugar and refined alcohol—any type with a neutral taste can be used. Traditionally a home-prepared drink, my parents used to store vișinata in large 5-liter glass demijohns. Much like afinata, visinata is a beverage reserved for the ladies, served as an aperitif or occasionally as a post-meal dessert indulgence.
9. Zeamă de varză (sauerkraut juice)
I intentionally included sauerkraut juice in the lineup of popular drinks in Romania, right alongside other alcoholic beverages. This pickled cabbage elixir is hailed as one of the finest remedies for hangovers. Its popularity extends to the point where you can find it on supermarket shelves. Beyond its hangover-recovery reputation, sauerkraut juice is a versatile ingredient, lending its sour taste to various dishes, particularly soups.
Personally, I enjoy sipping on this slightly cloudy, yellowish liquid as is—even when alcohol hasn’t entered the equation—because of the numerous beneficial properties attributed to the natural ferments it contains. Cheers to a drink that serves both as a remedy and a flavorful addition to the culinary repertoire!
10. Borș
Borș is a quintessential Romanian creation, resulting from the fermentation of cereal bran, be it wheat, corn, or rye. The resultant liquid is a sour, yellowish, and slightly cloudy elixir used to infuse soups, which are named afterwards as borș (like chicken borș or fish borș). It is essential to note that this Romanian borș differs significantly from its Ukrainian or Russian borscht, even though it is spelled the same, as the Romanian borș-soup it is not beetroot-based.
In my curated list of Romania’s most noteworthy drinks, Borsul holds a unique place, not only for its exclusivity within the country (as far as my research has revealed) but also for its reputed health benefits. This sour concoction is not just a flavor enhancer; it’s a source of vitamins and prebiotics, making it a recommended addition in alternative medicine practices.
For more culinary experiences in Romania, please check out our food and wine tours!
