page_title: Hungarian cuisine
section_title: Drinks
hierarchical_section_title: Hungarian cuisine / Drinks
caption_attribution_description: Unicum liquer 0,2 litre bottle
context_page_description: Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses.
context_section_description: Hungarian wine dates back to at least Roman times, and that history reflects the country's position between the West Slavs and the Germanic peoples. The best-known wines are the white dessert wine called Tokaji Aszú  (after the North-Eastern region of Hungary, Tokaj) and the red wines from Villány (Southern part of Hungary). Famous is also the wine called Bull's Blood (Egri Bikavér), a dark, full-bodied red wine. Hungarian fruit wines, such as red-currant wine, are mild and soft in taste and texture.
  Hungary's most notable liquors are Unicum, a herbal bitters, and Pálinka, a range of fruit brandies (plum and pear are popular). Also notable are the 21 brands of Hungarian mineral waters (for example Apenta and Kékkúti). Some of them have therapeutic value, such as Mira.
  Traubi or Traubisoda, is a soft drink based on an Austrian license produced in Balatonvilágos since 1971.
  Before soft drinks became widely available, Hungarians made their own soft drinks called szörp, which is a concentrate created from sugar and fruits such as the raspberry, currant or elderberry. This concentrate is diluted in either fresh or carbonated water.
caption: A cold bottle of Unicum
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