Štrukani pelinkovac (or štrukani pelin) is a somewhat novel Croatian drink that combines pelinkovac (traditional herbal liqueur) with lemon juice. In its basic form, the drink is made with pelinkovac that is poured into an ice-filled glass. A lemon slice is then squeezed directly into the glass and mixed. The amount of lemon juice can vary, sometimes resulting in a drink with equal amounts of both ingredients. More elaborate versions often add orange juice, citrus zest, or spices.
Gemišt is a Croatian cocktail made with a combination of white wine and sparkling mineral water. In order to prepare it, it is enough to simply mix the two well-chilled ingredients together in a glass. It is recommended to use dry white wines with higher acids such as Rajnski Rizling, Graševina, Škrlet, Moslavac, and Kraljevina. The name gemišt is derived from the German word gemischt, which means mixed. It is especially popular in central Croatia during summer, and it has been found out that continental Croatians enjoyed gemišt as early as the 19th century. There is also a similar drink that is traditionally prepared in the Croatian south, where red wine is mixed with still water, creating bevanda in the process.
Bikla is a Croatian drink mainly associated with Dalmatia, including the islands and the hinterland. It is an unusual combination of red wine (traditionally young wine) and milk—both cow or goat milk are used. It is usually made with equal amounts of both ingredients, and it is traditionally made in a vessel in which it is later served. The resulting drink has an intriguing, vibrant purple color. The first written mention of bikla dates back to the 19th century, but it is assumed that the drink existed before that. It was most likely introduced by Greeks, primarily to Croatian islands. The drink is rarely seen nowadays, but local communities try to keep the tradition alive. In Vrgorac—a small town in the Croatian hinterland—there is even a festival exclusively dedicated to this regional specialty.
Teranino spritz is a ruby-red sparkling cocktail made with Teranino, dry sparkling wine, and soda water. It combines dark berry, cherry, and warm-spice notes with fresh acidity and carbonation. The exact origin of the cocktail has not been documented. It appears to have developed in Istria as a regional alternative to spritzes based on bitter orange aperitifs. It became increasingly common in coastal bars, wineries, festivals, and producer promotions during the 2010s as Teranino gained wider recognition. Aura Distillery helped popularize the liqueur, but there is no firm evidence that the company invented the spritz or introduced a definitive formula in 2015. A common version follows a 3–2–1 ratio: three parts dry sparkling wine, two parts Teranino, and one part soda water. A large balloon-shaped wine glass is filled generously with ice. The sparkling wine is poured first, followed by the liqueur and soda water. Since Teranino is denser than the other ingredients, the drink is stirred once or twice with a long bar spoon to create an even ruby or magenta color without flattening the bubbles. The proportions vary between bars and producers. Some versions use less Teranino for a lighter and drier result, while others replace soda water with tonic. Tonic adds quinine bitterness and helps balance the sweetness of the liqueur. Ginger ale or citrus soda may also be used, creating a sweeter and more aromatic variation. Prosecco is a common choice, but sparkling Malvazija Istarska gives the drink a stronger regional character. Its floral aroma, crisp acidity, citrus, and green-apple notes work well with the darker berry and spice profile of Teranino. The cocktail is served immediately after mixing so that it remains cold and fully carbonated. A thick orange wheel or strip of orange peel is the most natural garnish, adding fresh citrus aroma. A cinnamon stick or star anise may be added during colder months to emphasize the warm spices already present in the liqueur. Teranino spritz is commonly served as an aperitif. Its acidity and bubbles pair well with cured ham, firm sheep’s-milk cheese, aged cow’s-milk cheese, olives, and other salty foods. Soda or tonic keeps the sweet base from becoming too heavy, while the berry and spice notes complement smoked meat and mature cheese.
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