How to cook flavored punch without any problems?
The intoxicating aroma, the taste of sweetness, which only slightly softens the tasting and amusing taste of a mixture of warmed wine and rum - this is the whole punch, a drink that sailors and pirates loved so much.
This cocktail with its unusual composition and a very invigorating effect won the souls of the most courageous and courageous navigators, and over time became an exquisite and favorite drink of kings and the high society of Europe.
During the long and controversial history of its existence, the punch has undergone changes, lost and acquired some ingredients, but at the same time remained a favorite and very "sociable" drink, it is possible to try out secret and refined notes of it only in a cheerful and close-knit company of friends.
It is believed that the name of this amusing drink originated from the Old Indian "punch", which translates as "five". This fact added the opinion that the punch initially had a strict recipe for cooking and consisted of five components: rum, honey, spices, wine and fruit juice.
Only over time, other components appeared - water, tea, coffee, other spices and honey substitutes.
It is believed that the punch is a soul mate for such strong cocktails as grog and mulled wine, but among them he gained the most "intelligent" fame.
Most likely, this can be attributed to the fact that it is prepared more difficult than mulled wine, and has a significantly lower alcohol content than grog, as we have said, this drink has found its admirers even among kings.
Over time, the fashion for punch reached our lands, the process of cooking and serving provoked a storm of emotions, because the burning bowl with the sweet aroma of fruit and wine was able to provoke unabating delight.
Now the punch is prepared easier, and the presentation of the feed has been reduced to a minimum, however, it has not lost its “magic” properties: the one who tries it once will love this taste for life.
Naturally, we are talking about a quality cocktail, because to prepare it with all the appropriate trifles is not so easy, but we will try to figure it out. So how can you make delicious punch?
Remember, here, as nowhere else, the main secret is spices,You need to add them carefully, because the quantity and quality of aromatic substances can have a significant impact on the result of your efforts.
There is a huge variety of recipes for an old drink, as well as its varieties and modern branches, because, how many people, so many flavors, and the traditional 5 components are periodically replaced and transformed.
Ways to make a punch
Punch is a special drink, which, unlike its fellow grog and mulled wine, can be served both cold and hot, it all depends on the conditions of its use.
Naturally, in the cold and winter evenings you want something hot and warming, and the punch in this is a great companion. The minimum amount of alcohol will not bring you a headache the next morning, but only a slight relaxation and a pleasant aftertaste.
By the way, there are recipes for making punch, as a result of which not only alcoholic cocktails are obtained, but also non-alcoholic cocktails, and the richness of taste does not change at all depending on this.
The main and classic component of this drink is rum, although there were udaltsy who prepare punch on the basis of bourbon, whiskey and even absinthe!
As for the wine, for the preparation of such an invigorating cocktail, it is recommended to choose red dry wine;
If there is no dry wine, you can experiment with table brands, although in this case, you will have to significantly reduce the amount of added sugar and fruit syrup.
If you want to enjoy a lighter taste of the drink, then the wine can be completely abandoned. The main difference between punch and mulled wine is that it contains a non-alcoholic base, sometimes tea, fruit fruit drinks, juices and concentrates are used, some people like ordinary water, and for special gourmets there are even options with milk.
The next important point is the use of spices, because the quality of the prepared beverage depends on them. The classic version of punch includes the use of cinnamon and cloves, but does not exclude the possibility of using nutmeg, ginger and other spices, as long as they combine with your taste preferences.
It is important to note that all these additives should be used as a whole, and not as a ground powder, so they will give the drink all its taste and aroma, besides, it is easy to use them as a whole for decoration.
In the process of cooking it is important not to bring the wine to a boil, maximum to a temperature of 70-75 °, after crossing the threshold, it loses some of its taste, and some of the volatile aromatic elements simply evaporate.
On the table, the punch must be served hot or cold (if so envisaged by the recipe) in a common bowl, from where it is poured into glasses with a wide neck of heat-resistant glass.
This is the type of cocktail that is not served with the main dishes, but is used as a dessert. Now let's get down to business and learn how to make a punch and some of its varieties, such as Christmas, fruit or mint.
We will need:
- 300 g of dry white wine;
- sugar - 1 tbsp .;
- lemon - 1 pc .;
- orange - 1 pc .;
- white rum - 0.5 table;
- canned fruits.
Cut the lemon and orange zest into small straws, rub well with sugar, and then pour over with liter of boiling water. We squeeze lemon juice into the resulting mass, fill it with rum and leave for three hours to infuse in a closed lid. At the end of time, we filter the broth and add warmed wine there,orange juice and fruit. We give to cool, send for a few hours in the fridge and serve cold.
Fruit Punch on Cognac
We will need:
- Cognac - 125 ml;
- apple juice - 1 l;
- Apple - 1 pc .;
Heat the brandy to a temperature of 80-90 °, add apple juice, bring it back to the appropriate temperature, add sugar and mix everything thoroughly. The drink is cooled and poured into glasses, into which a slice of apple is thrown.
We will need:
- dry red wine - 200 g;
- sugar syrup or honey - 25 g;
- hot water - 125 g;
- lemon - 1 pc .;
- mint - 2 twigs;
- cinnamon, cloves.
We clean the lemon from the zest, squeeze the juice and mix it with sugar syrup. In the resulting mixture, add the mint, then finely chop the lemon zest, and lower it to the same, mix.
Then pour the spices and pour the red wine, followed by the hot water, stir and set on the stove to warm to a temperature of 70 °. Mint punch is served hot in small cups.
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