Absinthe vs Rakija: Taste, ABV, Calories & More
Absinthe vs Rakija
| Information | Absinthe | Rakija |
|---|---|---|
Family | Spirit | Spirit |
Type | anise spirit | anise spirit |
Container | Shot | Shot |
Serving Size | 45 mL/1.5oz | 45 mL/1.5oz |
Calories | 162 kcal | 97 kcal |
ABV % | 65% | 40% |
Alcohol (grams) | 23.1 | 14.2 |
Taste | Herbaceous, bitter, aromatic | Strong, fruity, fiery |
Texture | Silky, viscous, coating | Oily, viscous, smooth |
Mixers | Iced water, sugar cube | Cold water and ice |
Is Vegan? | Yes | Yes |
Glutenfree? | Yes | Yes |
Carbs (grams) | 0 | 0 |
Sugars (grams) | 0 | 0 |
Main Ingredient | Grapes or grains | Fermented fruit |
Aged? | No | 1 to 5 years |
Country | Switzerland | Serbia |
Price (USD) | 30 - 200 | 20 - 60 |
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A closer look at the history, taste, and unique characteristics of these two beverages.
Drink Type
Absinthe & Rakija | anise spirit
An anise spirit is a clear, distilled alcoholic beverage heavily flavored with the essential oils of star anise, green anise, or fennel. A defining characteristic of this category is the louche effect, a chemical reaction where the liquid spontaneously turns cloudy and opaque when diluted with water.
What Makes Each Drink Unique?
Absinthe
Absinthe distinguishes itself through a notably high alcohol content and the requisite inclusion of grand wormwood. It is famously characterized by the unique louche effect, where the normally translucent green liquid transforms into a cloudy, milky white emulsion when cold water is slowly added.
Rakija
Unlike standard commercial brandies, rakija is traditionally double-distilled in small copper pot stills without any added sugars. Its deep cultural integration means it is often crafted domestically using varied, locally sourced fermented fruits, resulting in a distinctly rustic, unstandardized, and intensely potent flavor profile.
The Taste Experience
Absinthe
Absinthe offers a potent anise and fennel flavor profile, accompanied by a sharp, earthy bitterness derived from grand wormwood. This spirit is intensely herbaceous and highly botanical, typically finishing with subtle hints of hyssop and coriander.
Rakija
Rakija presents a highly concentrated, fiery alcoholic warmth accompanied by the distinct, natural essence of its base fruit. The finish is typically long, sharp, and dry, leaving a pronounced, lingering warmth on the palate after each sip.
Serving Notes
Absinthe
The recommended serving temperature for absinthe is 5 degrees Celsius / 41 Fahrenheit. Maintaining a low temperature is essential to facilitate the louche effect during dilution. Cold water precipitates botanical oils, creating an opaque emulsion while tempering the high alcohol content and preserving delicate aromatic herbal compounds.
Rakija
The recommended serving temperature for rakija is 4 degrees Celsius / 39.2 Fahrenheit. Lower temperatures suppress the intense alcohol heat while highlighting the botanical anise notes. Chilling also facilitates the louching effect when water is added, creating a desired milky emulsion through the precipitation of essential oils.
History & Origin
Absinthe
Absinthe originated in Switzerland in the late eighteenth century as a medicinal elixir. It quickly became highly popular in France, particularly among Parisian artists and writers during the late nineteenth and early twentieth centuries. The spirit was widely banned in the United States and Europe in the 1910s due to unfounded claims regarding hallucinogenic properties, before experiencing a global revival beginning in the 1990s.
Rakija
The origins of rakija trace back centuries in the Balkan Peninsula, likely evolving alongside the introduction of early distillation techniques by the Ottoman Empire. The name itself derives from the Arabic term for distilled spirits. Over time, this potent fruit brandy became deeply embedded in regional rural traditions. Families began crafting their own variations utilizing abundant local harvests, cementing its status as a vital cultural staple.