Rakia, rakija or Raki is the collective term for fruit brandy popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%).

Common flavours are šljivovica and țuică, produced from plums, kajsija, produced from apricots, or grozdova/lozova in Bulgaria, raki rrushi in Albania, lozovača/komovica in Croatia, North Macedonia, Montenegro, Serbia, Bosnia and Herzegovina all produced from grapes, the same as "Zivania" in Cyprus. Fruits less commonly used are peaches, apples, pears, cherries, figs, blackberries, and quince. Similar spirits are produced in Romania, Moldova, Poland, Ukraine, Czech Republic, Slovakia, Bulgaria and the Caucasus. In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums (and sometimes out of mulberry, thanë (carnelian cherry), or walnuts) in colder climate areas.

Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation. A popular home-made variant in Bosnia and Herzegovina, Russia, North Macedonia, and Serbia is rakia produced from mixed fruits. In the Istrian and Dalmatian regions of Croatia, rakija tends to be home-made exclusively from grapes, where the drink is also known locally as "lozovača" or "loza".

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