Caragiale called it “jvart”; some added a little milk or stout – “to taste” – and enjoyed it either in the Capșa, or in the Corso, or in the elegant Strobel, learning the most terrible gossip in town.

Those were the times when the people of Bucharest looked for inspiration in Paris, Berlin or Vienna. From hookahs and Turkish sweets, in a few decades they moved to Viennese coffee, the best chocolate and as much Belle Époque air as possible.

Blackjack in itself is not a complex drink, on the contrary. In Capșa, black currants were prepared only once a day, first thing in the morning, in a 10-15 liter vessel, where they put water, ground coffee for the filter and chicory in equal quantities.

Before being poured into mugs, the schnapps was filtered and served hot to the table in a white metal cup with a decoration inspired by the decorations of Viennese cafes. There were also blue cups with spoons on the tray, as well as sugar cubes and a glass of cold water. Then, according to taste or desire, a drop of milk, or a little rum or cognac was added.

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