What do they drink in Ukraine: traditional Ukrainian alcoholic beverages

What do they drink in Ukraine now, and what did they drink before? The topic of traditional Ukrainian alcoholic drinks is fully described in literary classics. For example, Ivan Kotlyarevsky’s Eneida not only describes the diverse way of life of Ukrainians, but also the amazing selection of alcohol that our ancestors made. There was honey (usually called “mead”), beer, sivets, and pear kvass, as well as sykizka, derenivka, dark beer with lemon, and various punch. Literary sources describe a huge assortment of tinctures: thistle, Kalganivka, gorilka (vodka) with pepper and saffron, aivovka, tobacco tincture, hanusivka, also known as anise tincture…

Unfortunately, over time and due to socio-cultural changes, many traditional Ukrainian alcoholic beverages have faded into the shadows, giving way to mass production. However, in recent years, an interesting and pleasant phenomenon has been observed — a return to the sources and revival of Ukraine’s national alcoholic drinks. This process not only indicates the restoration of the country’s cultural identity, but also opens up new prospects for the development of the local industry and tourism.

A classic Cossack party involved a large amount of alcohol.

So let’s talk about the traditional Ukrainian alcoholic drinks that our ancestors used to drink and whose production is gradually reviving today, which we are very happy about.

Horilka (commonly known as “vodka”)

You just can’t do without horilka in Ukraine. This word comes from the Polish word for “hority” (“to burn”). Until the nineteenth century, this was the name given to almost any strong alcohol produced by distillation method. Other names were also popular: “bread wine”, “double wine”, “boiled wine”. According to the strength of the alcohol, there was “simple vodka” and “podleishaya”. Double distilled distillates were called “vodka,” “double vodka”.

During the Zaporozhian Sich era, the Cossacks exported Ukrainian alcohol to the north. There, wheat horilka (vodka) from Ukraine was called “Cherkasy wine”. Today, Ukrainian horilka is known all over the world. But it is interesting that abroad, “horilka” is most often understood as hot pepper vodka, and pure alcohol is simply called “vodka.”

A picture for your appetite.

Kontabas

Among the numerous recipes described in Zinovia Klynovetska’s book “Dishes and Drinks of Ukraine” (1913), there is a mention of kontabas, a strong traditional Ukrainian alcoholic drink, that was popular in various regions. This drink, reminiscent of either cognac or whiskey, differed from ordinary currant liqueurs in that it was made exclusively from currant buds, not berries.

The buds are usually harvested by hand during the short spring period to preserve the essential oils. The contrabass is then subjected to a maturation process — it is kept warm for several weeks and filtered before being bottled.

It’s actually very cool that the production of this drink is reviving in Ukraine today. The price of a bottle can reach 40 dollars and more. Limited edition copies even cost up to 20 000 dollars.

Kontabas was almost completely forgotten during the Soviet era. Now its production is being revived by Roman Pelekh, a veteran of the Russian-Ukrainian war.

Sikera

Before ethyl alcohol became widely commercialized, honey (“mead” in Ukrainian) was the absolute king of alcoholic beverages in the lands of Kievan Rus. Any intoxicating drink based on it was traditionally called “honey.”

The bee product is still a key ingredient in the creation of liqueurs, tinctures, and horilka. But there is also a more exotic alternative, mentioned even in the Bible — sikera. In ancient times, this term was used to describe a variety of alcoholic beverages not made from grapes.

To this day, Ukrainian sikera is created by fermenting honey, berry juice, and fruits, just as it was done thousands of years ago. No alcohol or sugar is added, with full respect for historical roots and traditions.

The drink, which Sviatoslav and Volodymyr the Great enjoyed, is made in the Kyiv region nowadays.

Liqueurs

A separate pride of Ukraine is the variations of liqueurs, which are prepared and infused with everything that can be used to make alcohol. Interestingly, alcohol (horilka) hadn’t used to be added during cooking, contrary to popular belief. Ripe berries of currants, cherries, raspberries, plums, blueberries were covered with sugar and left in a warm place. The berries would release their juice, and the mixture would begin to ferment.

The drink was infused for about a month, then the liquid was drained and tasted. The berries from the liqueur were used as a filling for baked goods.

Ukraine still produces dozens, if not hundreds, of different liqueurs.

Kalganivka

Kalganivka is a traditional Ukrainian alcoholic beverage made from the roots of galangal, also known as medicinal hogweed. The drink has ancient roots and is often associated with folk medicine and cultural rituals. In the process of preparation, galangal roots are infused with alcohol, which allows extracting unique aromas and flavors, as well as the plant’s beneficial properties.

Kalganivka has a tart and bitter flavor with hints of spices and herbs, making it a popular choice among connoisseurs of authentic Ukrainian drinks. In addition, Kalganivka has traditionally been used in folk medicine as a means to improve digestion and health. In today’s world, Kalganivka continues to maintain its popularity among those interested in traditional Ukrainian culture and looking for unique alcoholic beverages with a distinctive taste and flavor.

Kalhanivka is one of the souvenirs of Zakarpattia.

Suritsa

For a long time, on the territory of Ukraine, people have been preparing suritsa, a healing, low-alcohol drink that was attributed with shamanic properties and used in various rites and rituals. The process of preparing the drink involved infusing herbs, flowers, and honey in crystal clear water under the sun. This drink was a source of energy and was considered beneficial for overall health.

In addition to the traditional ingredients, modern versions of suritsa may include various additives to enhance the effect, such as medicinal herbs, flowers, or exotic fruits. Suritsa continues to live on in Ukrainian culture as a symbol of health care and connection to nature.

The color of suritsa may vary, depending on the berries, herbs, and fruits from which it is made.

Varenukha

Today, restaurateurs and self-taught hedonists are once again turning to the ancestral menu described in Kotliarevsky’s Eneida. Baba sharpanina is a fish casserole. Shpundra — stewed pork with beets in beet kvass. The millet porridge (kachana kasha) that every first chef on TikTok now makes is a porridge in which each grain is covered with an egg and flour shell.

Suddenly, it became clear that Ukrainian cuisine is not limited to bacon, dumplings, and borscht. And the list of all the traditional alcoholic drinks could fill the longest bar menu in the world. One of them is varenukha, which, according to Kotliarevsky, makes young girls talk.

Varenukha is a warming Ukrainian drink made from dried fruits and alcohol (horilka or samogon). It is usually made with honey, mint, thyme, or exotic spices such as cinnamon, cloves, and allspice. It is cooked in a jug at low oven temperatures for several hours, sometimes even a day. Sometimes varenukha is called “domestic mulled wine”. But why do we need these comparisons when we are restoring our cultural heritage?

Now you know that you can warm yourself in cold weather with more than just mulled wine or grog.

Kusaka

Kusaka is a unique traditional alcoholic drink from western Ukraine. It is a spicy drink made with hot spices. In the 1860 book by Mykola Markevych, this drink is described with the addition of pepper, ginger, and cardamom.

The main focus is on the hot pepper itself — its amount should reach up to 5% of the total volume of the drink. All the ingredients are mixed with the strongest horilka and left to infuse. To speed up the process, sometimes kusaka is placed in the oven overnight.

Ukraine also has its own version of absinthe.

Interestingly, Ukraine also made its own version of absinthe. However, it was called polynivka (means wormwood beverage). To make polynivka, they used the top leaves and flowers of wormwood, which were poured with vodka and infused for several weeks.

Baturyn beer

The variety of beer flavors, varieties, and textures that today is perceived by beer lovers as something innovative is actually a return to the roots. During a certain period in the history of Kievan Rus, the term “beer” was used to refer to any drink with barley, millet, hops, and malt, giving it certain academic features.

Zynovia Klynovetska’s book contains several recipes for beer that was consumed in the Cossack era. One of them is Baturynske, named after the hetman’s capital, the city of Baturyn. It was brewed from very ripe berries, rye malt, and dried apples or pears.

The history of Baturyn beer is closely linked to the rich cultural and political history of the city. Due to its unique flavor and brewing methods, this beer was a favorite drink not only for locals, but also for merchants, travelers, and high officials who visited Baturyn.

Beer have always been one of the most favorite drinks of Ukrainians.

Ostrozki horilka

In the town of Ostroh in the Rivne region, the atmosphere of the Ukrainian Middle Ages comes alive in the 21st century. Here you can taste gluten-free “wild” wheat porridge with meat and a sauce of pickled salted plums. Scientists from the State Historical and Cultural Reserve in Ostroh recreated not only the food that was enjoyed during the time of the Ostroh princes in the 16th century, but also their drinks. Among them is a unique horilka or vodka, the recipe of which was found on the back of one of the princely documents.

Vasyl-Kostyantyn Ostrozky, the founder of the academy, treated guests to a twelve-ingredient drink that included local herbs, yarrow root, as well as exotic elements such as Brazilian mushroom and canary sugar.

Today, authentic recipes are used in Ukraine and in larger, professional beverage productions.

Wine

Winemaking in Ukraine dates back to long before our era, when the ancient Greeks settled in the south and Crimea. During the Middle Ages, wine was mostly produced in monasteries, in particular in Kyiv-Pechersk.

The golden age of Ukrainian winemaking fell in the 19th century after the abolition of serfdom, which is confirmed by the huge areas of vineyards. They were the largest in the entire USSR. However, the policies of the communist regime actually destroyed the wine industry in Ukraine. Today, we are reviving this industry and can be proud of several brands of high quality wine.

A separate article is written on the website about quality brands of Ukrainian wine that are worth trying.