Brewing in the Polish lands developed as early as the early Middle Ages. Chronicles mention that wine was unknown in Poland, but beer brewed from rye, wheat, barley or spelt was extremely popular. Hops were grown in Poland as early as the 10th century. Beer, initially brewed without hops, spoiled quickly and was lower in alcohol, but its popularity never waned.
The word “piwo” (beer) comes from the Proto-Slavic “pivo” or “piti”, meaning “drink” or “to drink”. It was drunk regardless of age or occasion and was often treated as a staple drink. Over time, adding hops became common practice, which changed its taste and properties. For those looking for something stronger, mead was the natural choice.
The Slavs drank more than just beer. In early spring they collected oskoła – birch sap, valued for its delicate, sweetish taste and healing properties. Among hot drinks, herbal infusions such as mint or nettle were popular. Interestingly, the Slavs had their own version of tea – an infusion of fireweed, which was fermented and dried to make a unique drink with health benefits. Fireweed, which grew in areas after forest fires, was used as early as the 12th century in what is now Russia.
Besides beer and water, the Slavs also valued other drinks, often of natural origin and with health benefits. One of them was oskoła, or birch sap. It was collected in early spring by cutting about 4 cm into the trunk. A single healthy tree could yield up to 15 litres of this refreshing liquid, which had a sweetish taste and was valued for its healing properties.
When it came to hot natural drinks , the Slavs did not limit themselves to herbs popular today, such as mint or nettle. It turns out they had their own version of tea long before this natural drink appeared in Europe. We're talking about fireweed, which was already being fermented and dried in the 12th century in what is now Russia. Fireweed tea contained many health-promoting substances and, interestingly, was completely caffeine-free. The plant grows almost all over the world, and its special feature is that it is one of the first to appear in forests after fires.
Slavic drinking traditions are a true wealth of flavours and aromas, combining the heritage of local ingredients, herbs and fermentation techniques. Cocktails inspired by Slavic recipes are not just mixes of spirits but also herbal liqueurs, meads and a variety of infusions. Made from natural ingredientssuch as honey, herbs, forest fruit and roots, they offer unique taste experiences that reflect the culture and customs of the ancient Slavs. In the evening, Wyraj turns into a true cocktail bar!
Herbal liqueurs, also known as „nalewy” or „gorzelniczki”, have been popular on Slavic tables for centuries. Making them requires the right choice of herbs, which not only enrich the taste of the alcohol but also bring health benefits. The most popular liqueurs are those based on St John's wort, mint, lemon balm or chamomile. Each herb gives the drink a different aroma and properties – from a soothing effect on the nervous system to aiding digestion. Such liqueurs were often part of evening feasts, serving as both an aperitif and a digestif.
Mead, known as the gold of the Slavs, is one of the oldest alcoholic drinks in this part of Europe. Traditionally made by fermenting honey with water and adding herbs or fruit, mead comes in many varieties: from light półtorak to stronger trójniak and czwórniak. The Slavs believed that mead not only warmed the body but also strengthened the spirit. Cocktails based on mead, combined with aromatic herbs such as sage or lavender, are a modern interpretation of traditional flavours. Warming spices such as cinnamon or cloves give them depth, creating a harmonious blend that is perfect for chilly evenings.
Slavic cuisine, rich in natural ingredients and full of deep flavours, is coming back to life – this time not on a plate but in a glass. Slavic cocktails combine traditional ingredients with modern bartending techniques. They're for those looking for new taste experiences who want to discover the richness of our culinary past.
What ingredients go into Slavic cocktails?
Warsaw is a city where you can have a drinkin many places. But only here are they made with real passion, inspired by Slavic traditions.
Our Slavic cocktails will open up a whole new world for you. Try our cider, mead or elderberry liqueur.
You can try our cocktails when you visit Browary Warszawskie – a unique place on the capital's map where family and friends can spend an evening together. Come and see us at Krochmalna 59/lok U2!
Slavic soft drinks
Slavic soft drinks are a treasure trove of health and natural ingredients that have been enjoying a revival in recent years. Made according to traditional recipes, they draw on the richness of herbs, fruit and natural fermentation. Drinks such as kvass, herbal lemonade or a variety of tea blends are not only refreshing but also provide valuable vitamins and minerals. Modern interpretations of these drinks focus on their health benefits and their unique, deep flavour inspired by Slavic traditions.
Kvass is one of the most characteristic soft drinks and was widely drunk in Slavic culture. It is made from fermented wholemeal bread, which natural yeasts and lactic acid bacteria turn into a drink with a distinctive, slightly sour taste. Kvass not only quenched thirst but was also a rich source of probiotics that support gut health. Modern versions are often enriched with herbs such as mint or lemon balm, which give them a refreshing, aromatic flavour. There are also versions with forest fruit that add a delicate sweetness.
Herbal lemonades are a perfect example of using the power of nature in everyday drinks. Unlike traditional lemonades, which are based only on lemon juice and sugar, Slavic lemonades are enriched with a variety of herbs and flowers. Popular additions include mint, sage, elderflower and chamomile. Such a lemonade can be made from a herbal infusion that is then combined with lemon or orange juice and honey as a natural sweetener. These drinks are a perfect refreshing alternative on hot days and support the body's daily detoxification.
Herbal blends, used by the Slavs as infusions and teas, are an excellent base for soft drinks. The most popular combinations include calming blends such as lemon balm, chamomile and lavender, and strengthening blends that may contain nettle, St John's wort and liquorice root. Modern interpretations add dried fruit such as apples or blueberries, as well as warming spices such as cinnamon and cloves, which give these drinks depth and character.
Grain and herbal coffee, also known as Slavic coffee, is made from roasted grains such as rye, barley or spelt, often with chicory or acorns added. Unlike classic coffee, it contains no caffeine, so it can be enjoyed at any time of day. In Slavic tradition it was considered a drink that aids digestion and improves general well-being. Today, caffeine-free coffees based on herbs such as dandelion root or chicory are increasingly popular as a natural alternative for people who avoid caffeine.
Slavic soft drinks are an excellent way to enrich your daily diet with natural flavours and health benefits. Modern interpretations based on old recipes can take the form of refreshing lemonades, aromatic brews and caffeine-free grain coffees. Despite their simplicity, all these drinks carry a wealth of aromas and flavours as well as the healing power of herbs, which has been an essential part of Slavic life for centuries.
A Slavic infusion is more than an ordinary drink – it's a return to the roots, to a time when herbs were an essential part of everyday life, for both cooking and healing. In ancient times the Slavs understood the power of plants very well and used it in infusions that helped keep the body and spirit healthy and balanced. Drawing on the richness of the surrounding nature, they prepared herbal blends used for various ailments and as a daily relaxation ritual.
Slavic infusions are made from many well-known plants, such as chamomile, nettle, mint, lemon balm, St John's wort and linden. Each of these plants has its own unique health benefits and aroma. Chamomile is known for its soothing and calming effects, while St John's wort was used to improve mood and as an antidepressant. Nettle, in turn, cleanses the body, supports the kidneys and regulates hormones. In our infusions you'll also find wild species of mint, calendula, lavender flowers and dandelion.
The art of blending Slavic infusions was based on a deep understanding of the properties of individual herbs and how they work together. Women, who were the guardians of this knowledge, selected plants to create infusions that were not only tasty but also healing. For example, an infusion of chamomile, linden and mint calmed the nervous system, helped people fall asleep and aided digestion. A blend of St John's wort, lemon balm and mint, on the other hand, was used for headaches and emotional tension.
Herbal teas played an important role in Slavic culture, not only as an everyday drink but also as part of many rituals and ceremonies. St John's wort infusion, also known as the “midsummer herb”, was drunk at the summer solstice to ward off evil forces and attract good luck. Linden and chamomile teas were used in rituals of cleansing the body and spirit, and as an aid to meditation and contemplation.
Today Slavic infusions are coming back into favour, and their health benefits are being appreciated anew. You can find ready-made herbal blends inspired by old recipes, such as a cleansing tea with nettle and birch leaves, a calming tea with lemon balm, hops and lavender, or an immunity-boosting infusion with sage, thyme and raspberry leaves. All these blends are based on traditional herbal knowledge passed down from generation to generation.
Making a Slavic infusion is simple, but it requires attention and respect for the ingredients. First, gather the herbs – ideally yourself, in the morning, when they are most full of the sun's energy. Store dried herbs in a dark, dry place so they keep their properties. To make an infusion, simply pour boiling water over the dried herbs, cover and wait 10-15 minutes until the plants release their aromas and nutrients. You can drink the infusion on its own or add honey for sweetness and extra health benefits.
Modern interpretations of Slavic infusions also include teas with fruit, spices and other natural ingredients. Blends with dried berries, citrus fruit or even lavender flowers have become popular. You can also experiment with combining different herbs to create unique flavours and aromas. Herbal teas like these work perfectly not only as an everyday drink but also as part of a diet that supports health and vitality.
Would you like to hold an event at Wyraj? Write to us and we'll prepare an offer tailored to your needs!
ul. Krochamlna 59/lok U2 . 00-864 Warszawa
