"Sofia, I hope you have prepared
punch in the best traditions of our house?
Would you like some punch, Mr. Ryder?
There is nothing better than rum punch at this time of day. ”
“Of course, with pleasure,” said Ryder.
"The obstinate bride" C. Coulter.
“Ah, Mr. Ryder, how I would like to join you and try this wonderful rum punch,” I involuntarily thought while reading these lines. It’s an amazing thing - writers and poets from all countries once devoted as much warm words to the punch as, probably, to no other drink. For example, take Pushkin: “And the punch is blue flame.” He, apparently, was also a true connoisseur of punch. What can I say, the mere name of this drink is so seductive that you immediately want to definitely try it. It seemed to be hiding some mystery, as well as a promise to reveal with every new sip its secrets to everyone who tastes it. Where does such an unusual name come from? How and when was this magical drink born, which until now has not lost its admirers?
It turns out that a wonderful punch is an ancient Indian hot drink made from five main components: rum, wine, honey (or sugar), water, tea (or fruit juice) and spices, most often it was cinnamon or clove. Nowadays, such strict rules are no longer adhered to, making some changes to the preparation of punch. By the way, the name itself - punch - also indicates the number of ingredients, because in Sanskrit it means “five”. In Russia, this fiery drink of joy gained particular popularity in the 18th century, and in the 19th it was already well known and loved among the Russian intelligentsia. But at the same time, the punch was available to ordinary people. Going well with heavy hearty snacks, it was simply indispensable during big holidays. They drank and still drink punch not only hot, but also cold. However, in essence, it should, of course, warm.
But should we start to “punch”, as our ancestors said in the 18th century, which meant drinking punch in a pleasant, cheerful company. But first you need to cook it properly. Believe me, at home, even someone who hasn’t done this punch will cook a punch, his recipe is so simple. Punches are hot and cold, alcoholic and non-alcoholic. It is customary to prepare hot alcoholic punch as follows: first, sugar is dissolved in hot water, juice, spices are added, and only then - rum or cognac. It is necessary to act precisely in this sequence and not vice versa. You can’t pour hot water into cognac or rum, because of this they lose their essential and aromatic substances, which will negatively affect the taste of the drink you are preparing. The prepared punch is heated to 60-70 ° C, after which it is poured into glasses or cooled if this type of punch is served cold.
If, for example, you decide to cook a non-alcoholic punch, add tea instead of alcohol. The juice base must be heated, and then add fruit syrup, tea or milk to it. It is often served hot too.
There are a great many recipes for both alcoholic and non-alcoholic punch. Having mastered the recipes easier, feel free to proceed to virtuoso recipes. The rum punch, which has several cooking options, is still considered a classic. The constant component, of course, remains rum. Really unique is the punch with champagne or, as it is also called, “New Year's punch”. All the uniqueness is that it is served hot, but at the same time, surprisingly, he does not lose his fizz.
Try to make the punch yourself, even if you have never cooked it before. After all, even the preparation of this drink is an incomparable magical mystery. And how to make your drink truly refined and divinely delicious, we are ready to tell you our recipes.
English rum punch
1 liter of strong black tea
2 stack Sahara,
1 liter of strong rum
2 liters of red table wine,
½ stack. orange juice
½ stack. lemon juice.
Dissolve sugar in brewed tea. Dilute the rum with wine and sweet tea and place the mixture on the stove. To add flavor, pour in lemon and orange juices and heat, but do not boil. Strain the finished punch, pour into a spherical bowl and, pouring guests into circles, drink until cool.
White wine and rum punch
750 ml of rum,
1 liter of dry white wine,
500 g sugar
1 liter of water
3 lemons (juice and zest).
Heat sugar with lemon zest over low heat in an enamel pan. Without removing the pan from the heat and stirring continuously, add rum and wine. When the sugar has completely dissolved, pour hot water and lemon juice, mix everything and pour into circles.
Tea Punch with Vodka
200 ml of dry red wine,
100 ml of vodka
500 ml strong tea,
100 g sugar
1-2 clove buds
1 slice of cinnamon.
Bring tea with sugar and spices to a boil and leave in a sealed container for 30 minutes to insist. Then strain it, add wine and heat. Pour vodka before serving.
Hot milk punch
50 ml cognac
50 ml of rum,
150 ml of milk
1 tbsp Sahara,
nutmeg to taste.
Bring the milk to a boil. Heat a glass over hot steam and pour hot milk into it, add sugar and mix. Then add rum, cognac and nutmeg to taste. Serve hot.
Strong hot punch
1.5 liters of dry white wine,
750 ml of dry red wine,
500 ml cognac
300 g of sugar.
In an enameled container, heat up white and red wines to 70 ° C and, adding sugar, mix. Remove from heat and add cognac.
Hot lemon punch
500 g sugar
500 ml of water
500 ml of dry wine,
150 ml of rum
150 ml of vodka
1 stack strong tea.
From one lemon, grate the zest and squeeze the juice from the lemons. Brew a glass of strong tea. Dissolve sugar in water, add lemon juice and lemon zest to the resulting solution. Boil the resulting mixture until thickened. Then cool it and add wine, rum, vodka and strained tea. Let the punch stand for 1-2 hours and serve warmed to 65 ° C.
Punch "Brave evening"
500 ml of water
75 g sugar
2 stack black tea
1 liter of red wine
500 ml cherry liqueur,
4 tbsp cognac or vodka,
½ stack. lemon juice
1 lemon (zest),
2 pcs. cloves
2 cinnamon sticks.
Pour water into an enameled pan, add sugar, cloves, cinnamon and lemon peel. Bring the mixture to a boil over low heat. Then remove from heat and add tea. Mix everything well and after 5 minutes strain. Then add red wine, cherry liqueur and cognac (or vodka). Put on low heat again and heat to 80 ° C. Then pour in lemon juice and serve hot.
Hot coffee punch
1 liter of strong natural coffee,
200 g sugar
750 ml Cahors
750 ml of brandy.
Pour coffee into an enameled pan, add sugar, cahors and cognac. Preheat the mixture to 70 ° C and, pouring into glasses, serve to guests.
Hot Wine Chocolate Punch
250 ml of water
100 g sugar
30 g of cocoa powder
750 ml of red table wine,
2 glasses of cognac,
Stir in water, sugar, cocoa powder and bring the mixture to a boil. Then remove the mixture from the heat and add table red wine preheated to 70-80 degrees, mix and, when the cocoa powder settles to the bottom, strain into another container, adding the egg and brandy whipped with a little water. Serve hot.
Hot vanilla punch
Ingredients (1 serving):
200 g of water
20 g vanilla syrup
20 g of lemon juice
2-4 g of dry tea,
2-4 buds of cloves,
1 slice of lemon peel.
Make strong tea. Then mix juice and syrup, add spices and pour strong hot infusion of tea. Drink it hot.
Hot egg punch
1 liter of strong tea
200 g sugar
1 vanilla stick
rum (or liquor) - to taste.
In a liter of strong tea, boil a little vanilla stick and lemon sliced together with the peel, then strain, cover and leave for 30 minutes. Rub egg yolks with sugar, mix with tea, put on a fire and, stirring continuously, cook the cream. Remove from heat and continue to stir for a few more minutes. Then add rum or liquor (for 1 glass about 1-2 glasses of rum or liquor), pour the finished egg punch into the glasses and serve hot on the table.
Hot beer punch
100 g of beer
50 g cognac
100 g of water
1 tsp Sahara,
1 slice of lemon.
Dissolve sugar in water, add a slice of lemon and heat to a boil. In a different container, heat the beer for 30 seconds and pour hot water and sugar into it. Stir, strain, add cognac and pour into circles.
500 ml strong tea,
150 g sugar
½ sachet of vanilla sugar
¾ stack. Roma
2 raw egg yolks.
Cut the lemon into small pieces together with the zest. Put in a saucepan, pour in vanilla sugar, pour strong tea and, having covered with a lid, put on fire. Bring the mixture to a boil 3-4 times, then remove from heat and strain. In a separate saucepan, beat the yolks with sugar and, continuing to beat, pour hot strained tea into them in a thin stream. In a water bath, stirring constantly, boil the mixture until thickened. Then remove from heat and, still continuing to stir continuously, pour in the rum. Serve hot.
Punch "Evening by the fireplace"
250 ml of dry white wine,
70 ml of champagne
1 tsp Roma
85 g sugar
1-2 clove buds
1 slice of cinnamon
lemon zest to taste.
In an enameled dish, bring to a boil white wine with sugar, then add a slice of cinnamon, cloves and a little lemon zest to it and boil for 2 minutes. Then strain, add rum, pour champagne. Serve by decorating the glass with a slice of lemon.
2 tbsp. cognac
750 g of red table wine,
500 ml of mineral water
75 g sugar
lemon zest to taste.
Mix sugar, orange and lemon juices and cognac, add the lemon zest. Insist for 1-2 hours, then strain the mixture and pour red table wine and mineral water into it.
Roman cold punch
450 ml dark rum
2 bottles of champagne
3 raw egg whites,
600 g sugar
550 ml of orange juice
220 ml of lemon juice
zest of 1 orange,
Mix protein, sugar, zest, orange and lemon juice. Stir into a punch glass with ice. Then carefully add rum and champagne. Serve right away.
Cold punch "Imperial"
500 g of strawberries
300 ml of red wine,
Rub the strawberries through a fine sieve into a glass dish. Add sugar and stir until dissolved. Pour in red wine. Add ice before serving.
Royal Rum Cold Punch
1 kg of sugar
1 bottle of champagne
500 ml of rum
250 ml of wine.
Squeeze the juice from the lemons. Peel the pineapples and, slicing in slices, rub in mashed potatoes. Sugar with lemon juice, add a little water, mix and, boiling, boil the syrup. Pour the boiling syrup with pineapple puree, add rum and soak the mixture under a tightly closed lid until it cools completely. Then add juice squeezed from oranges to the cooled mass. Pour in the same wine and champagne, mix, strain and place in the freezer. Serve chilled.
Mint Punch with Orange Juice
600 ml of tea
300 ml of orange juice
150 ml of lemon juice
175 g sugar
1 slice of orange
1 slice of lemon
strawberries, mint leaves and ice to taste.
Pour sugar into tea, add lemon and orange juices, slices of orange and lemon and ice. Garnish each glass with a strawberry and two mint leaves and enjoy a pleasant, refreshing punch.
Honey punch with lemon juice
1 liter of tea
175 g honey
250 ml of sparkling water,
lemon juice, mint leaves, ice - to taste.
Mix freshly brewed tea with honey and lemon juice. Cool, strain and pour into a container with ice. Then add sparkling water, put a couple of mint leaves in glasses, fill them with punch and serve.
Drinking punch alone is, of course, boring. Here is a great reason to prepare a punch and gather a pleasant company of relatives and friends. They say that the punch should be drunk, always sitting around, so that he has the opportunity to go round-the-clock several times, while everyone should wish the rest health, happiness and success. A hot punch will warm your guests during the winter cold, not only to your fingertips, but also to the very depths of your soul, and on a hot summer day, a cold punch will refresh and fill you with cheerfulness and good mood.
Now this delicious drink is not uncommon at various events, from social receptions to children's parties. Such a spread is possible because, by the word "punch" they mean a whole set of not only alcoholic, but also non-alcoholic fruit cocktails.
Over the centuries of navigation, the discovery of new lands and the capture of colonies, a lot of exoticism has penetrated into Europe because of the sea, including recipes for original drinks. Basically, the honor of the discovery belonged to the sailors, which means that they certainly could not ignore alcohol.
So rum, whiskey, tequila and of course got to Europe punch. Its recipe was brought from India, where this drink was made on the basis of five ingredients (in ancient Indian this word means “five”) - sugar (honey), wine, rum, tea and spices.
True, it seems that the Indians meant some other components, because they began to add rum to the punch in the Caribbean, and tea apparently at the same time to slightly remove the bitterness of the rum. It is in this part of the world that recipes are created that are popular until our time:
- planter’s (Planter’s Punch),
- Barbados Rum (Bajan Rum Punch),
- Caribbean Rum (Caribbean Rum Punch).
Apparently the planters were trying to somehow improve the taste of rum - moonshine made from cane molasses, which in those days was disgusting.
In general, a great many recipes for making punch have been invented, and what is especially nice: every housewife can quickly come up with a new product available to her. Punch is made on the basis of wine, brandy or just from fruit juices. Add rum, cognac, bourbon, tea, liquors, dark beer, spices, pieces of fruit, honey or other ingredients, depending on the recipe. The main thing is that it be sweet and tasty.
They serve it chilled, hot and even burning. Moreover, this recipe is so original that it has become the hallmark of this drink.
Classic alcohol punch
Among the warming alcoholic cocktails, punch stands out with a pleasant fruity taste.
- This alcoholic drink, brought from India to Europe, is prepared on a rum basis, and in some variations on the basis of liquor and wine.
- To make your own punch wrong, you have to work hard, because it is simply given even to amateurs and beginners, and the ingredients for it are easy to find in any supermarket.
In such a variety of recipes created over hundreds of years since its invention, it is difficult to find the traditional one. We will figure out how to cook a classic punch, what to use for cooking and how to emphasize the taste nuances of a strong drink.
The idea of punch appeared after a series of American films, where a mandatory attribute of parties is a punch of bright colors in a bowl with soup ladle. It is believed that this drink was invented before the advent of the United States. It is believed that this was done by soldiers from England, who were serving in India, and brought it to their homeland. According to another version, it was invented long before that, and the British East India Company helped it spread around the world. Whoever the discoverer of the punch is, the pleasant taste of his drink pleases us so far. After distribution in Europe, brandy was used as the basis, as a more affordable version of the alcohol component.
The traditional punch has 5 ingredients: rum, sugar, hot water, lemon juice and tea, as well as spices to taste.
- 350 ml of dark rum
- 750 ml of hot water
- 2 tsp brewed tea
- 3 tbsp Sahara,
- Pour tea leaves with warm water. Insist for 15 minutes. You should get a clear liquid, so remove the leaves by filtering through a fine strainer.
- Pour rum there, add sugar. Squeeze out the lemon juice before preparing the drink and add it to the mixture.
- Pour into the dishes and cook over low heat for 15 minutes, stirring occasionally.
- Serve the punch hot.
Classical is considered serving in large punches, ceramic or porcelain glasses. A glass for mulled wine or grog will also be suitable. Since they are made of thick glass, it will retain heat and the punch will stay hot longer.
Since at that time rum was available only to wealthy segments of the population, it was replaced with other alcohol. Although by the end of the XVII century. back to the traditional recipe, the word "punch" today is the collective name for cocktails based on rum, grappa, wine, brandy, vodka, claret and even alcohol.
Want to make a classic cocktail, fully complying with the recipe? Then remember a few features.
- The drink is brewed in enamel dishes, and served in bowls and decanters that hold heat for a long time. If you do not have special glasses for hot drinks, you can replace them with thermomugs or cups made of clay and porcelain.
- Before pouring water into the rum, add sugar to it and let it cool slightly. The main thing is that the sweetness of the drink should not be excessive, otherwise you will not feel the real taste behind it.
- Sugar can not only be replaced with honey, but also necessary. Honey contains more nutrients, and its natural sweetness will make the drink more refined.
- The correct ratio of alcohol to water is 1: 3. That is, 600 ml of cocktail should account for 200 ml of rum.
- When choosing rum, do not focus on expensive brands, this is considered bad form. They are good without impurities and heat, and in a punch they will not be expressed so clearly, you simply will not notice them. Too cheap rum is also not suitable, because it is likely that it will be fake.
If you do not have certain taste affections, light and dark rum types are better for dark. The finished mixture over low heat should be heated to 65-70 ° C - this is the recommended punch serving temperature.
A strong tea is perfect tea, and leaf tea is ideal. Take a packaged look only if you are sure of its naturalness. The flavor in tea with impurities, most likely, will not be felt after the smell of alcohol and spices, so it will not spoil the drink, but will not bring any benefits.
Spices are best used as a whole rather than ground, although they are interchangeable. Using a stick of cinnamon, a bud of cloves and an inflorescence of star anise, you will get a lighter and more natural taste. Do not overdo it with their quantity, because they can interfere with the taste of rum.
When adding juice of citrus and other fruits, remember that it is better to do them yourself before making a cocktail. Preservatives and flavorings cannot replace naturalness. Do not choose soft berries, apples, etc., because under the influence of high temperatures they will turn into porridge.
Serve the punch better "clean", without parts of fruits and spices, unless they serve as decoration for the drink. When you mix alcohol with water, it should not be very hot. When diluted with boiling water, it loses taste, and the essential oil evaporates.
Favorable punch qualities
Besides the fact that this drink is tasty, in small quantities it is also healthy, because it enriches with useful microelements.
It warms the body from the inside, so it will be useful to cook it after a long walk on the cold winter streets. With hypothermia, a hot cocktail will become a healing balm for you. It prevents colds.
In the classic recipe, the basis is strong alcoholic drinks - rum, brandy, cognac.
- They are aged in oak barrels, so they are rich in useful tanning elements.
- Rum and cognac slow down inflammatory processes, protect the body from unwanted external and internal influences on it.
- Drink punch to increase appetite, improve blood vessels, soothe muscle pain.
- Fruits, which are used to decorate and give a special taste, fill the body with vitamins, tone it and improve performance.
- Nothing prevents to supplement the drink with those berries that are useful to you.
- Blueberries will improve eyesight, sea buckthorn will reduce susceptibility to infections, and lingonberries will help cope with kidney diseases.
Only this will not be a classic, but your personal recipe.
Remember to be careful about spices if you have an allergic reaction. For the category of people who are forbidden to take alcohol, there are non-alcoholic recipes.
Cold Alcohol Punch
Despite the negative opinion that has developed about alcohol, it has useful properties. Rum in a punch will help to anesthetize the throat with a cold, bring down the temperature and cope with the infection in the body.
- 1 tbsp warm water
- 1 tbsp honey
- 1 tbsp lemon juice
- 40 g of whiskey, bourbon or rum,
- tea / tea bag made from natural herbs,
- 1 stick or 1 tsp. cinnamon
- 2 clove buds
- a pinch of cardamom.
- Pour tea in hot water. During colds, it is better to drink soothing chamomile tea, lemon balm, etc. herbs.
- Add spices without chopping them. If you use a whole cardamom, be sure to remove the grains from the pod. Infuse tea until the tea leaves have a natural color.
- Strain the liquid through a strainer, add honey there. Remember that honey should not be added to boiling water so that it does not lose all the beneficial properties. Therefore, if the tea is too hot, let it cool slightly.
- Add rum or another alcoholic beverage to tea. Stir and drink it while it is warm. Wrap yourself in a warm blanket so that you feel hot. The punch should bring down the temperature, and bad substances will leave the body with sweat.
If the punch was made on the basis of herbal tea, it will be much easier to sleep at night, in addition, alcohol will relax the muscles and soothe the discomfort on the mucous membranes. Remember that this is not a panacea for high temperatures, so use medications to bring it down.
The recipe for a classic European punch
After it was brought to Europe, the drink recipe acquired a local flavor and slightly changed. One of the ingredients was red wine, which positively affects the cardiovascular system.
Do not confuse punch with mulled wine, because the wine in the punch is not the basis, but an additional component. Although rum will require half as much as wine, the strength of alcohol will take its toll, and it will be its taste that will dominate. The second difference is that the taste of mulled wine will not be so fruity, because less juice is added there, and it is not recommended to drink hot.
- a bottle of rum
- 2 bottles of red wine,
- 1 liter of water
- 2 lemons
- 2 oranges
- a glass of sugar
- spices to taste.
- Boil the water, put sugar in it and stir until completely dissolved. Leave it to cool to 50 ° C.
- Heat the red wine and, when it is almost boiling, add one orange and one lemon, previously sliced in circles or slices. Put spices there.
- Squeeze the juice from the remaining citrus fruits and add to the wine. Combine a mixture of wine with citrus fruits and water with sugar in a bowl for a drink.
To serve effectively, place a strainer over the bowl, put a couple of sugar cubes in it, pour rum on top and set it on fire. Under the influence of high temperatures, the sugar begins to melt and, spreading, sets fire to the whole punch.
Pour it into cups in a burning form. Because This drink is not for a feast, but rather for gatherings in a pleasant company, you do not need to prepare a side dish or meat dishes for it. On the table, it will go well with light snacks.
As you can see, preparing punch is a very simple procedure. Even with a set of ingredients, it’s clear that a drink cannot be tasteless. Do not forget about the main rule that makes punch especially tasty: you should drink it savoring it, enjoying it, and always in pleasant company.
How to serve
Punch is served in porcelain, ceramic or earthenware dishes at a temperature of 65 degrees, but there are some punch recipesserved cold. It is impossible to heat it above 65 degrees, since the alcohol added to the drink can evaporate and lose all its taste.
Punch is somewhat reminiscent of sangria, and due to its simple cooking in many countries, it is a traditional party drink with a large number of guests.
The classic punch consists of five main components - rum, hot water, tea and lemon juice, but today there are a lot of recipes and you can use different types of alcohol to make it.
Alcohol should not be poured into too hot water, since alcohol added to the drink can evaporate and lose all its taste.
- The wine should be heated in an enameled container to avoid various oxidative reactions with the metal.
- Before adding water to our drink in it, you should first dilute sugar or honey and then cool.
And here are some recipes for making punch at home.
- Dry red wine - 1.5 liters.
- Orange - 4 pcs.
- Lemon - 2 pcs.
- Tea - 4 tsp
- Water boiling water - 1 liter.
- Clove - 5 pcs.
- Cinnamon - 2 pcs.
- Sugar - 1 cup.
Pour boiling water over cinnamon and clove tea. After 20-30 minutes, when the water has cooled slightly, our infusion must be filtered into an enameled container. Add sugar, citrus juice and wine. Mix everything and boil our drink without boiling. Pour and drink.
Cold with rum and wine
- Rum - 750 gr.
- Semi-dry white wine - 1 l.
- Water - 0.5 l.
- Sugar - 500 gr.
- Freshly squeezed juice of 2 lemons.
- Grated zest of 3 lemons.
First you need to boil the syrup from water and sugar. We cool our syrup, add lemon juice and zest, mix everything, filter and add rum and wine. We put the finished drink in the refrigerator until completely cooled. After pour into glasses and serve.
Alcoholic cognac with lemon
- Cognac - 0.4 gr.
- Vodka - 0.5 gr.
- Water boiling water - 2 liters.
- Sugar - 1 kg.
- Lemon - 10 pcs.
- Orange - 5 pcs.
Rub the zest of oranges and lemons and rub with sugar. Peeled citrus fruits, cut into circles and spread in a prepared container. There we add the zest with sugar, pour boiling water and mix everything. We give our drink to cool and then add vodka and cognac. Next, the drink must be tightly covered and left to brew for about 3 hours. After the punch, strain and he is ready.
Cool with champagne
Essential ingredients for 5 servings:
- Champagne - 750 gr.
- Freshly squeezed juice of 2 lemons.
- Orange - 5 slices.
- Strawberry syrup - 5 tbsp. spoons.
- Strawberries (you can frozen, if not season) - 250 gr.
Mix lemon juice, strawberry syrup and add berries. We lay out the resulting mass in glasses in equal portions, add an orange slice and pour champagne. Can be served with ice.
This drink is popular among women, as it is very light and tasty.
Imperial (easiest to prepare)
Essential ingredients for 10 servings:
- Semisweet pink wine - 1.5 l.
- Vodka - 300 gr.
- Cranberry juice - 250 gr.
- Blackcurrant juice - 250 gr.
- Grapefruit juice - 250 gr.
- Sugar - 150 gr.
The recipe for cooking is very simple. All ingredients must be mixed and the punch is ready.
Tea with citrus
Essential ingredients for 4 servings:
- Packaged black tea - 2 pcs.
- Freshly squeezed lemon juice - 200 gr.
- Freshly squeezed orange juice - 200 gr.
- Vodka - 200 gr.
- Sugar - 1 cup.
- Fresh mint - 25 gr.
- Lemon - ½ (sliced)
Brew tea, add sugar and stir. Pour the juice of lemons and oranges and put mint.
Allow the drink to cool slightly and then add vodka and slices of lemons.
Essential ingredients for 4 servings:
- Cocoa - 50 gr.
- Sugar - 100 gr.
- Water - 250 gr.
- Egg - 1 pc.
- Semi-sweet red wine - 500 gr.
- Cognac - 150 gr.
- Add sugar and cocoa to the pot with water, put on low heat, stir until the ingredients are dissolved and bring to a boil.
- Remove from heat and let the water cool.
- While the liquid hardens in a separate bowl, we heat the wine to 40 degrees and then mix it with water.
- When the cocoa settles to the bottom, the drink will need to be poured into another container, leaving the residue in the pan.
- Beat the egg with 50 gr. water and add to our punch along with cognac.
- Served hot.
Exotic Punch “Passion”
Essential ingredients for 1 serving:
- Light rum - 40 gr.
- Canned Pineapple Syrup - 10 g.
- Red grape juice - 30 gr.
- Passion fruit juice - 30 gr.
All components must be mixed well in a shaker with two ice cubes. Exotic passion, ready!
With honey and whiskey
Essential ingredients for 5 servings:
- Strong black tea - 1 l.
- Whiskey - 500 gr.
- Honey - 100 gr.
- Sugar - 50 gr.
- Lemon - 1 pc.
We make tea, filter, add sugar, honey and sliced lemon. Mix everything until honey and sugar dissolve, cool to 70 degrees and then pour in whiskey, mix again and your punch is ready!
Essential ingredients for 4 servings:
- Black leaf tea - 3 tsp
- Water boiling water - 500 ml.
- Apple juice - 250 gr.
- Sugar - 80 gr.
- Maple Syrup - 2 tsp
- Freshly squeezed juice of 1 lemon.
Brew tea, strain, add all the ingredients. Bring the resulting drink to a boil and the punch is ready. Pour and enjoy.
Try to cook DIY punch and you will be pleasantly surprised by the result! A great option for large companies and does not require much time in cooking.
To avoid any age or other restrictions, simply exclude alcohol from the recipe and add one more glass of sugar and water. Then the whole family will be able to enjoy the drink. Ingredients: sugar, water, pineapple juice, orange juice, rum, rum, grenadine syrup, freshly squeezed lemon juice, lime juice, orange liquor, extract, ginger ale, drink ...
A refreshing, delicious fruit punch is well suited to the festive table, and especially the morning after the holiday. Ingredients: cranberry juice, pineapple juice, orange juice, lemon juice, ginger ale, orange.
North scottish dairy
A recipe for someone who wants to keep warm on a cold evening somewhere in the highlands of Scotland ... Or anywhere else where it gets cold ... Ingredients: Scotch whiskey (scotch tape), Drambuie liquor, eggs, milk
In the cold it is so nice to warm yourself with a delicious aromatic punch. I recommend the lemon punch. Ingredients: sugar, water, lemon, dry wine, vodka, rum, tea
Hot Sea Buckthorn Punch
Sea buckthorn is a surprisingly healthy berry. However, not everyone likes her smell, sour-bitter taste. And yet, a way out can be found! Try making hot sea buckthorn punch with natural orange and lemon juices. Aromatic additives of mint, ginger and cardamom will give a pleasant warming astringency to the drink. Ingredients: sea buckthorn, lemon, orange, ginger, cardamom, granulated sugar, water, fresh mint, ice
Do you like low alcohol drinks? Try cherry punch. Ingredients: black tea, water, lemon, cloves, red wine, cherry, sugar, ground cinnamon, vanillin
Ti Punch Cocktail
This is a very popular aperitif adored by French-speaking inhabitants of the Caribbean. Thai Punch is an acidic cocktail based on white (light) rum, which is traditionally made in the French Caribbean, and which has a slightly pronounced taste compared to other types of this strong drink. Composition:
For such a tasty punch, it is enough to mix grape and cranberry juices and lemonade in the right proportions, and yet, it is important to serve this cool drink beautifully. Ingredients: cranberries, water, grape juice, cranberry juice, lemonade, orange, lemon
Your party will be remembered for a long time if you offer guests a punch of watermelon, refreshing and delicious. A magnificent decoration of the punch will be food pansies. To prepare a punch of watermelon, you will need the following ingredients (4 servings):
- 3 cups seedless watermelon pulp
- 1.5 cups white vermouth
- 1.5 tbsp Sahara
- 3 cups crushed ice
- food pansies - for decoration
Watermelon punch is prepared as follows:
- Mix the watermelon pulp with sugar and vermouth in a blender for 10 seconds to make a homogeneous mass.
- Add ice, garnish with flower petals and serve in chilled glasses.
In addition to hot cocktail options, there are many cold recipes for the classic alcoholic punch, which are also from ancient times. Cold traditional punch is divided into several of the most famous variations: "Barbados", "Caribbean" and "Planter Punch".
The fact that it is written in the form of rhyming lines of a poem indicates how old this recipe is.
The Barbados version is unusual in that the punch is prepared on the basis of dark rum and served with ice. The rhyme says that you need to combine lemon juice, sugar, Barbados rum and water in the proportions of 1: 2: 3: 4. A pinch of nutmeg and the popular Venezuelan angostura alcoholic drink add zest.
Want to get used to the role of Jack Sparrow from Pirates of the Caribbean? Then this is your option, because this rum cocktail is famous in the Caribbean. This recipe will be mastered by any beginner.
- 30 ml white rum
- 30 ml brown rum,
- 80 ml pineapple juice
- 40 ml of orange juice
- 10 ml of lemon juice
- 5 ml of pomegranate syrup.
- Combine all the ingredients in a shaker with ice.
- Shake well.
- Serve with ice, mint leaves, cherries and a slice of pineapple.