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Once he drank a little too much palinka, a plum brandy made in Hungary and Transylvania that is supposed to aid digestion after a meal, and he got drunk.

Fresh pig’s blood fried with onions and served with bread makes for a breakfast to soak up the palinka.

Hungarians are known for “palinka”, brandy from apricots, plums, cherries, apples or pears.

And to ease the exhaustion from cooking, they drink shots of plum “palinka”, a fiery fruit brandy.

The house pálinka, Hungary’s fabulous fruit brandy, comes from Marton and Daughters, a small, celebrated distiller in a Danube-area village.