Hriatô Recipe

Hriatô recipe

January 9, 2018

Sautee some fat in a small pot – a tablespoon of lard and half of a handful of some finely chopped bacon are preferable. Brown the bacon, stirring continuously. Add a few tablespoons of sugar. Continuously stir until the sugar is caramelized, but not hard. Carefully add enough water (probably less than half a cup) to deglaze the pot and dissolve the caramel. This will also bring down the temperature and prevent the alcohol from boiling once added. Add enough alcohol to sustain everyone who will be served. 52% homemade slivovica is ideal. Any clear alcohol will do the trick. Warm the concoction, but do not bring it to a boil. Serve warm in shot glasses, tumblers, or in mugs.

Allan Stevo writes on Slovak culture at www.52inSk.com. He is from Chicago and spends most of his time traveling Europe and writing. You can find more of his writing at www.AllanStevo.com. If you enjoyed this post, please use the buttons below to like it on Facebook or to share it with your friends by email. You can sign up for emails on Slovak culture from 52 Weeks in Slovakia by clicking here.

Photo credit: varecha.pravda.sk

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