Recently, my local market had some bruised plums they wanted to get rid of and priced them accordingly. No sugar, no yeats additives, and no other crap to increase either the alcohol content, nor the speed of fermentation. The Plum Fizz drink recipe is made from slivovitz (plum brandy), lime juice, simple syrup and club soda, and served over ice in a highball glass. It has different names such as Slivovitz, Slivovitza, Slivovitsa, Șliboviță, Šljivovica, Śliwowica, Schlivowitz, Slivovice, Slivovica or Slivovka. It’s hard to overestimate the value of this drink for the whole country. Slivovitz traces its heritage to the Balkan region of Europe, where this distilled beverage is a staple drink. Suffice to say, it became the first Serbian brand with a confirmed geographical origin, which is officially certified on the European market. This does take about 3 months or so to get up to taste, so if you make it over the holidays, it can make for a nice Easter present or after holiday dinner drink. The first time I tried slivovitz, I nearly spat it right back out. The whole procedure is a ritual of a sort, the entire family gathers along with friends and while the men are making rakija, women are preparing traditional Serbian meals. Slivovitz comes from sliv, the Slavic root word for plum, and refers to variants of 100- to 140-proof brandy that remain immensely popular in Slovakia, Croatia, Poland, Bosnia, the Czech Republic and Serbia, which claims it as a national drink. Even tho most Slivovitz is Kosher, that’s for the Home Distilled Kind, Using Everclear, which is grain based, will definitely put this drink over the non-kosher line. It is produced in eastern europa in countries such as Bulgaria, Croatia, the Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. 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