is believed that the first among strong drinks such as mulled wine and grog, to light a punch, which previously used to be fed in winter and autumn and at the masquerade balls.
There was this wonderful drink thanks to the British.Larousse Gastronomique, the most authoritative culinary guide the world, claims that the punch was first prepared by British sailors in India in 1552
As such, the history of its creation has not been preserved, but we know where came the name.It appeared because of the word pantscha (Hindi is the "five"), because the punch, as a rule, consists of five components: wine, rum, fruit juice, sugar or honey and spices (cinnamon, cloves).
Today's punch has no strict recipe, and it all depends on the taste and experience cooking.Cook it simply, it is only important to follow some rules:
- first of all, do not pour hot water directly into the rum or brandy, as this one disappear ethereal and aromatic substances, that is, first dissolve the sugar in hot, but not boilingwater and then add the rum and spices;
- made punch is heated to 60-70 degrees;
- then punch poured into tall glasses of heat-resistant glass or ceramic mug;
way, punches, unlike most of alcoholic beverages does not stimulate appetite, so their offer is not accepted as an aperitif.Punches are served either on the buffet table, or after dinner with dessert.
Stamp in English
Ingredients: (1 serving)
- 1 cup of tea
- 20 grams of canned fruit pineapple
- 20 grams of sugar
- 1/2 ch. L.butter
- 1 tbspMadeira
- 2 tbsp.l.pineapple juice
- 100 ml muscat wine
Preparation:
To make 1 cup of brew 1 cup of tea and leave it for 5 minutes.20 g of canned fruit pineapple cut into small cubes.20 g sugar caramelizing with 1/2 tsp. Of butter.Tea strain through a sieve.Add 1 tbsp.a spoonful of Madeira, 2 tbsp.tablespoons pineapple juice and 100 ml muscat wine, then add the pineapple and warm.Serve hot.
Burning punch
Ingredients (6-8 servings)
- 1 liter of strong tea
- sugar 1 small head (250 g)
- 1 small bottle of good rum
- 2 bottles of dry white wine
- juice of one orange and one lemon
Preparation:
Prepare strong tea.Put the forceps on the head with a pot of sugar, sugar-rum soak head (use the scoop, pour from the bottle), set fire to it and wait until all the sugar has drained into the pot, all the time, blow off some rum.Warm white wine with tea, orange and lemon juice, but do not bring to a boil, pour everything into the pot punch, stir and serve hot.
Orange Punch
Ingredients (8 servings)
- 3 oranges
- 40 ml brown rum
- half a liter of strong black tea
- 250 grams of sugar
- 3 bottles of red wine
Preparation:
Remove the orange peel, slice them into thin slices, remove seeds, put the oranges in jorum and slightly sweeten, pour the rum and allow to stand for 2 hours.Brew strong tea, mix it with the remaining sugar, pour in the red wine, heat the mixture almost to a boil and pour on oranges.Optionally, you can spice up a little brown rum.
Articles Source: greenmama.ru
