Slivovitz comes from sliv, the Slavic root word for plum, and refers to variants of 100- to 140-proof brandy that remain immensely popular in Slovakia, Croatia, Poland, Bosnia, the Czech Republic and Serbia, which claims it as a national drink. The Plum Fizz drink recipe is made from slivovitz (plum brandy), lime juice, simple syrup and club soda, and served over ice in a highball glass. Suffice to say, it became the first Serbian brand with a confirmed geographical origin, which is officially certified on the European market. The first time I tried slivovitz, I nearly spat it right back out. No sugar, no yeats additives, and no other crap to increase either the alcohol content, nor the speed of fermentation. Now, Slivovitz is, at first taste, absolutely repulsive, but it is a window into a galaxy of exciting, robust liquors that don't get much play in the United States. slivovitz is a brandy made from plums. It’s hard to overestimate the value of this drink for the whole country. Slivovitz: Serbian Rakia. Today many “brandy masters” make slivovitz in Serbia, while having refection and listening to music. This does take about 3 months or so to get up to taste, so if you make it over the holidays, it can make for a nice Easter present or after holiday dinner drink. I think the making of slivovitz is as much tradition as the drinking. The whole procedure is a ritual of a sort, the entire family gathers along with friends and while the men are making rakija, women are preparing traditional Serbian meals. Slivovitz traces its heritage to the Balkan region of Europe, where this distilled beverage is a staple drink. It has different names such as Slivovitz, Slivovitza, Slivovitsa, Șliboviță, Šljivovica, Śliwowica, Schlivowitz, Slivovice, Slivovica or Slivovka. It is primarily enjoyed as a cocktail and carries quite a … Serbian lands are rich with plums, and up to 90% of harvest there is spent on making the Slivovitz drink. 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