Punch: a recipe for alcohol at home

It may seem strange to us that the etymology of the word "punch" originates from Hindi. Everything becomes clear if you understand the history of this drink. At the beginning of the seventeenth century, Britain captured India. So the British military got acquainted with the "chips" of local cuisine. Among them was the "punch". In Indian this word means "five". It is exactly how many ingredients make up this drink: water, alcohol, fruit juice, sweetener (sugar or honey) and spices. The English changed the word "punch" into "punch", but also brought something of their own into this ancient Indian drink. Initially, the alcohol component was ale, brandy, less often wine. But since 1655, after the capture of the British by Jamaica, the main ingredient was (in the classic recipe) rum. The British popularized the drink in the rest of Europe. Thanks to the settlers, he became known in North America. Below you will read some tips on how to make a home punch. The recipe for alcohol is not limited to one classic. By changing ingredients, you can endlessly enjoy different tastes.

The basic rules of punching

Today, this name implies a cocktail, in which fruit juice is involved. And the drink can be with alcohol and without it, hot and cold. Instead of water, it can use tea (which makes it more like a grog), milk or coffee. The fortress of the drink is regulated by the addition of cognac, rum or, as a "light version", champagne or dry wine. Ice cubes are put in a summer cold punch. The classic recipe assumes a high degree of not only alcohol, but also the temperature of the drink. But it should be borne in mind that when heated above sixty degrees, the taste of rum or cognac may not change for the better.

But spices more fully reveal their qualities in a hot environment. Therefore, in summer punch they are added more, in winter - less. Especially it should be considered with a carnation, whose sharp aroma is able to damp the delicate taste of the cocktail.

Classic Punch: recipe on dark Jamaican rum

First we make syrup. It is better to boil it on a small amount of water, then to adjust the desired strength and sweetness of the drink. When sugar or honey completely dissolve in water, and the syrup reaches the boiling point, add the spices. In the classical version, it is a pinch of cinnamon, one clove and nutmeg - on the tip of the knife. Another minute we hold the saucepan on fire, so that the spices "open up." Dark Jamaican or Barbados rum (one hundred milliliters) is diluted in half with lime juice. We add the flavored syrup - as much as you want. Hot punch is poured over glasses with thick walls, so as not to burn your hands. You can decorate glasses with wedges of any cocktail fruit - pineapple, orange or lemon.

Chocolate Punch

To make it simple. A tenth chocolate bar (dark and without fillers) is broken into small pieces. Fold them in a saucepan and pour boiling water (half a liter). Sour sugar - about 200 grams. Heat on a small fire. When the crystals of sugar dissolve and the chocolate melts, pour in a liter of red table wine (or sangria) and a glass of cognac. Stirring, bring to a temperature of 60-70 degrees. We pour out punch in porcelain mugs. The recipe is alcoholic, and even very much, because we use red wine or sangria instead of juice. The role of spices here is chocolate. To slightly refresh the warm and cozy taste of the cocktail, you can add there a cognac cherry or a slice of orange.

A close relative of the Grog

This is a low-alcohol punch. Roma goes there with only a quarter of a glass. It is difficult to draw a line between punch and grog - a drink, the main component of which is tea. Such cocktails perfectly warm, tone and quench thirst. A punch hot, the recipe of which is given here, also saturates - in fact it will take 2-3 egg yolks. We make tea brewing - half a liter. In the meantime, we cut into small pieces of half of the purified lemon, along the way removing the bones. Put the flesh in a saucepan, pour the tea leaves, add a bag of vanilla sugar and (if desired) a pinch of cinnamon. Under the lid, bring the tea to a boil, then filter through a strainer. Yolks weighed with 150 grams of granulated sugar. Tea is slightly cooled and mixed with egg mass. Pour the saucepan on a water bath and, stirring, cook until thick. Again, we cool to 70 degrees and pour in rum.

The fiery punch

The alcoholic recipe suggests that you will make this drink directly at the guests. The cooking process is entertaining, and the spectacle is spectacular. As a container, you can use a fondue pot. Pour a bottle of wine, a glass of water, a glass of cognac and vodka. We fall asleep again with 50 grams of granulated sugar. Put all this infernal mixture on fire and heat up to about 70 degrees. We lay out cubes of sugar-refined sugar - a hundred grams - in a deep plate. We water them with a small amount of vodka and set it on fire. As soon as the cubes get stuck, turn the plate with the burning sugar into the fondue. Then pour the punch on the mugs.

"Black cat"

This punch recipe at home can be done in five minutes. We put cooking coffee in Jezevee (two small cups). You can add a pinch of cardamom or nutmeg to it - which one likes. In a cup, grind two egg yolks with a tablespoon of powdered sugar. Add a dark rum - 70 milliliters. When the coffee is ready, immediately mix it with the egg mass. We pour out the punch on the cups. We greet hot, preferably, eating some dessert.

Citrus punch

In a bottle of white dry wine squeeze the juice of citrus. It can be one grapefruit and four tangerines or two pieces of orange and lemon. In a word, a mixture of sour and sweet fruits. In the liquid and 250 grams of sugar, stir until it is completely dissolved. As a spice that should flavor the punch, the alcoholic recipe advises using one or two cloves. You can put another lemon zest on the bottom. We give this liquid to brew for about an hour. After that, we take out the zest and cloves, and the beverage is heated to 70 ° C. Remove from heat and add a liter of hot water and a bottle (0.5 liters) of rum.

Milk punch

Boil a liter of milk, add to it 120 grams of granulated sugar. Stir until the crystals dissolve. When the milk is a little cool - up to 70 degrees - it's time to pour in the alcohol. This punch is with rum. The recipe recommends combining it with cognac. It is best to take half the glass of both alcoholic beverages. Stir and pour on high glasses. Each glass must be "powdered" with grated nutmeg.

Glacier

We have already described how to make coffee punch. Recipe "Alcoholic cold glasse" - this is his summer version. It needs to be cooked longer than hot. Cook the sweet coffee with grated zest of orange or lemon and cool it. Then we cultivate arabica with citrus juice to taste. Add and alcohol. It can be a liqueur (in the ladies' version), cognac or rum (in the male). We filter the drink into high glasses. We beat in a mixer three or four chilled egg whites. Spread a spoonful of foam over the drink.

People's Punch

Although this drink became known in Europe thanks to the English, ordinary people in Russia have long been spoiling themselves with something similar. At the Shrovetide, during the festivities, in huge pots, apple cider was cooked , adding honey, cranberry or raspberry fruit to it. But this "apple punch" recipe recommends to drink chilled. The basis for it may be cider. Then the drink will get stronger. But delicious will also come out a punch based on apple juice without pulp. Take a liter of cider, mix it with half a glass of any liquor or cognac, add sugar to taste. Stir until the crystals disappear and cool.

New Year's punch

This holiday is usually celebrated with champagne. But, having drunk a glass of chimes on the glass, we are trying to figure out what to do with the unfinished bottle. And you can make a punch with champagne. The recipe gives us two options for the drink - hot and cold. But champagne can not be heated. Therefore, we proceed as follows: we pour large lemon rings with cognac and set aside for a while. A hundred grams of sugar is poured into the mineral water and brought to a boil. We pour in three hundred and fifty grams of white dry wine, add lemons. Again, put on a slow fire. Heat up to 70 degrees and pour on the glasses. Goblets should be filled by two thirds. And for the remainder we pour champagne at room temperature.

"New Year with strawberries"

With champagne you can cook a cold punch. The recipe prescribes to boil for four minutes four hundred grams of frozen strawberries, three teaspoons of grated zest and 50 ml of lemon juice. After that, the mass should be cooled and wiped through a sieve. Before serving, the jug or the cup for the krishon is filled with a quarter ice cubes. We put there strawberry puree, pour over two hundred milliliters of champagne, white dry and red semisweet wine. All alcoholic beverages must be strongly chilled.

Blood punch

It's good to use this punch recipe for Halloween. Cranberry juice, added, but not mixed with alcohol, due to the different density of liquids, gives "bloody" sweats, which makes the drink look gothic. For more intimidating, you can put on a jug with a punch of jelly spiders and worms (Haribo's marmalade). So, we mix in a pot of half a liter of wine "Pinot Gris" and apple cider and half a glass of brandy or cognac. We put sliced slices of fruit - apples, pears, peaches, slices of pineapple. We maintain at least an hour in the refrigerator. Then add 0.75 liters of cranberry mors and serve. A jug can be put on all sides with ice cubes - then there will be the effect of infernal smoke.