Try these 10 incredible Ukrainian drinks no one in the US or Europe knows about

Kontabas

A rare Ukrainian drink made by infusing blackcurrant buds in specially prepared distillate.

According to historical sources, the recipe for this drink was found in an abandoned house in Zakarpattia, where more than 90 liters of kontabas produced in 1993 were stored. Blackcurrant buds are handpicked only a few days a year, which is why the production of this drink is limited.

Syrivets

An ancient Ukrainian drink made by natural fermentation of bread wort or rye flour with water. It is often considered a predecessor of kvass but without a sharp aftertaste.

Syrivets, having a light sourness, refreshes in the heat, and quenches thirst well. Mint, raisins, or a bit of honey could be added in different regions. Due to its naturalness and simple composition, syrivets is gaining popularity again among healthy lifestyle supporters.

Medovukha

It is a traditional Ukrainian drink made by fermenting honey with added water and yeast. The history of medovukha dates back to Kyivan Rus, where it was considered a drink of the gods and used in religious ceremonies.

Medovukha (photo: Wikipedia)

Nalyvka

A homemade liqueur made by infusing fruits (cherries, plums, apples) in vodka with added sugar.

It has a sweet taste and is often consumed as a digestif. Nalivky were an integral part of Ukrainian life and always accompanied various festive events and rituals.

Slyvniak

A fermented drink made from fresh plum juice. In some regions, it is compared to homemade wine, but slyvniak has its own recipe and can be either non-alcoholic or contain a small amount of alcohol.

Thanks to its sweet-and-sour taste, it is drunk chilled and with ice in summer. The drink is popular in western Ukraine, especially in rural areas where plums are one of the main seasonal crops.

Rosemary uzvar

Classic uzvar is a compote made from dried pears, apples, plums, and raisins, traditionally served at Christmas. But modern Ukrainian cuisine gives it a new flavor by adding spices and herbs.

Rosemary, for example, pairs wonderfully with dried fruits, creating a subtle aroma of pine and refreshing notes. Such uzvar can be served both hot and cold.

Uzvar (photo: Wikipedia)

Spotykach

A vodka infusion with added spices such as cloves, cinnamon, nutmeg, saffron, and vanilla. It is prepared by infusing for two weeks, then filtered and served.

The name of the drink comes from the effect it has on a person: after a few glasses, the legs may "stumble", although the mind remains clear.

Zbyten

An ancient Ukrainian hot drink based on honey, water, spices (usually bay leaf, cloves, cinnamon), and sometimes herbs. This drink was brewed in Kyivan Rus as an alternative to tea.

Zbiten is not only delicious, but also healthy: it has anti-inflammatory properties and warms well in cold weather. Today, the recipe for zbiten is being revived in many ethnic restaurants and at festivals.

Riazhenka

A traditional Ukrainian fermented milk drink with a delicate creamy texture and characteristic caramel flavor. It is made by prolonged simmering (baking) of cow’s milk in an oven or stove (6-10 hours), then fermented with lactic acid bacteria.

Riazhenka (photo: Wikipedia)

Kvass-champagne (elderflower kvass)

A traditional fermented drink made from elderflower or elderberries, sometimes with bread starter, sugar, or honey.

It has a pleasant, sweet-sour taste and a delicate aroma. Due to its natural carbonation, it is also called "homemade champagne." This drink was often prepared in villages for holidays, especially weddings or Trinity Sunday.

These drinks are only part of Ukraine’s rich gastronomic heritage. They reflect the culture, traditions, and craftsmanship of generations, and will impress even gourmets from London or New York.

Previously, we wrote about 7 gastronomic routes that impress no less than Italy.

Sources: website "Authentic Ukraine," an interview with Yevhen Klopotenko, and Wikipedia.