The most common fruits are peaches, apricots, apples, figs, and quinces. In Istria, however, rakija is made exclusively from grapes, where the drink is also known by the more local names of trapa and grappa (the latter name also being used in Italy). Plum and grape rakija is sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation.

GENERAL

Normally, rakia is colorless, unless herbs or other ingredients are added. Some types of rakia are kept in wooden barrels (oak or mulberry) for extra aroma and a golden colour. It is supposed to be drunk from special small glasses which hold from 0.3 to 0.5 dl.

A popular myth is that one can tell the strength of rakia by the size of the ring of bubbles (venac) which forms when the bottle is well shaken. This is also mistakenly used as a measure of the quality of the liquor.

In Bulgaria and Republic of Macedonia, rakia is generally served with shopska salad, milk salad, pickled vegetables (turshiya) or other salads, which form the first course of the meal. Muskatova rakiya is made from Muscat grapes, while the preparation method of dzhibrova rakiya is the same as for Italian Grappa.

In Croatia, travarica (herbal rakia) is usually served at the beginning of the meal, together with dried figs. The Croatian Adriatic coast is known for a great variety of herbal grappas, some typical for only one island or group of islands. The island Hvar is famous for grappa with the addition of myrrh (mrtina — bitter and dark brown). Southern islands, such as Korčula, and the city of Dubrovnik are famous for grappa with anise (aniseta), and in central Dalmatia the most popular rakia is grappa with nuts (orahovica). It's usually homemade, and served with dry cookies or dried figs. In the summer, it's very typical to see huge glass jars of grappa with nuts steeping in the liquid on every balcony, because the process requires the exposure of orahovica to the sun. In the northern Adriatic — mainly Istria — rakia is typically made of honey (medica) or mistletoe (biska). Biska, which is yellow-brown and sweet, is a typical liquor of Istria.

Another popular way of serving is "cooked" (Croatian: kuhana, Serbian: kuvana or grejana, Bulgarian: греяна (grejana), Macedonian: greena or topla) rakia (also called Šumadija tea in Serbia), which is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water).