Hriatô (Pronounced
hree-AH-two-oh) is traditionally served around
Christmas and is easy to make. It is a mouthful even before the
pork fat hits your lips, but this honey-infused, bacon-dappled
hot brandy cocktail graces the upper echelons of winter warmers
in Slovakia.
Home cooks begin by frying up bacon in a healthy dollop of lard.
Once it is crisp, they drizzle in honey, allowing the sweet and
salty blend to mingle. Finally, they add a good amount of potent
fruit brandy. Hriatô’s base brandy, often the plum-based
slivovka, is a potent distillate (usually more than 50 percent
alcohol by volume).
Hriatô can indeed look a bit unappetizing on first glance. As
the cloudy liquid begins to cool, the fat separates, initially
forming glistening droplets on the drink’s surface, then a layer
of settled fat. When enjoyed fresh, the fried bacon bobs in the
boozy brew, balancing the honeyed liquid with a savory umami
pork flavor. Pork is central to Slovakian cuisine, and even the
national dish, bryndzové halušky, a rich meal of gnocchi-like
dumplings and sheep’s milk cheese, receives a healthy smattering
of bacon.