Hot mixed drinks with alcohol. Alcoholic and non-alcoholic hot drinks: recipes and cooking technology

Hot alcoholic drinks are designed to keep you warm in winter and cheer you up. They warm better than tea or coffee. In order for the drink to taste, you need to know its ingredients and taste characteristics.

Hot alcoholic drinks have been around for a very long time. Already in the 17th century in Europe, fruits and various spices were added to alcohol, and then the composition was heated. Who invented these drinks and in which country they first began to prepare them is unknown. But they were popular in regions with a cold climate.

Important: punch came first.

The winter drink allowed not only to warm up, but also was the prevention of colds. In the Middle Ages, mulled wine was prepared in ancient Rome. The recipe was found in the Apicius cookbook. The Romans called this alcohol "flaming wine". It was made on the basis of Bordeaux and Claret.

American sailors also used their drink to keep them warm. It was a grog. Like mulled wine, it is a type of punch. Only the recipe was different.

Cognac, rum or vodka were used instead of wine. All sailors of the Royal Navy of Britain were given rum daily. To save alcohol, grog was invented. Rum was diluted with water in a ratio of 1:4. The drink was not very strong, but warmed well.

Note: over time, the grog recipe has changed, honey, lemon and seasonings are added to alcohol.

In Russia, there was also traditional hot alcohol. It was a hit. It was obtained by fermenting hops, honey and water. The taste depended on the additional components. You could add any spices, berries and medicinal herbs.

The preparation was laborious and lengthy. To speed up the process, wine, rum or cognac was added to increase the strength.

Modern hot drinks

Hot alcoholic drinks differ in ingredients in composition and preparation technology. There are many types of alcohol, but mulled wine remains the most popular. The recipe for its preparation is known in many countries. Depending on the traditional features, the composition may differ.

The main component of mulled wine is red dry or semi-sweet wine. Some countries use white. In England, they add a little gin, and in Germany - rum and agave syrup.

Ingredients of mulled wine:

• red wine;
• water;
• sugar;
• citrus fruits and apples;
• spices (cinnamon, cloves, ginger, star anise).

You can find recipes with the addition of apple, prunes, orange and other citrus fruits. Honey is used for medicinal purposes.

Important: do not reheat mulled wine a second time, as it will lose its aroma and taste.

Water with sugar is boiled, then alcohol is poured in and all other ingredients are added.

In France, hot wine is served. This is a type of mulled wine. But instead of traditional ingredients, lemon oil, almonds and rosemary are used.

Glegg is a type of mulled wine. Both types of alcohol have a similar taste because identical ingredients are used. Glegg is sweeter than mulled wine because raisins are added to it. Spices and almonds are used to enhance the aroma. Glegg is prepared mainly in Denmark and Sweden.

No less popular than mulled wine is punch. This is a drink for a big company. Previously, the main components in the composition were:

• wine;
• fruit juice;
• sugar;
• cinnamon and cloves.

Today there is no strict recipe for making punch. Ingredients are selected based on taste preferences.

In England, rum is traditionally added to punch from alcohol, in Germany - wine or liquor.

Important: the main condition for making a delicious punch is fruit, it can be apples, pears, lemons or oranges.

In each country there is a "highlight" in the preparation of punch. For example, the French add strawberries, melons and bourbon vanilla.

Spain invented hot alcohol based on wine. In summer it is served cold. Wine, spring water, orange, cinnamon and cloves are used as ingredients.

Note: the taste of the drink is enhanced if sparkling wines are used.

In France, there is a traditional alcohol that you will not find in another country. This is Calvados. It is obtained by distilling apple cider.

On the basis of Calvados, a French traditional hot alcohol is prepared - an apple cocktail with Calvados. It warms perfectly, has a pleasant aroma and taste, and is also very useful.

It is consumed in cold weather in Normandy, served hot. The composition of alcohol includes:

• Calvados;
• Apple juice;
• ginger.

Alcohol is combined with apples and pears.

Grog

Grog is very popular in Europe. This is a hot alcohol based on rum. Cinnamon, ginger, honey, lemon juice, coffee and even milk are added to the drink.

To get a delicious grog, you need to use high-quality strong rum. The drink does not burn, but its degree is quite high. Very handy citrus fruit juice, it improves the taste and aroma.

beer cocktail

In the North of Europe, mainly in Germany, Sweden and Poland, a hot beer cocktail is prepared. Despite the fact that he has an amateur taste, he warms perfectly.

Compound:

• light wheat beer;
• eggs;
• sugar;
• lemon;
• nutmeg.

There is a recipe for making a dark beer cocktail. Brandy and coffee liqueur are added to the main components, whipped cream is spread on top.

More often, such a drink is prepared only for tourists, local residents prefer mulled wine.

There are many recipes for making hot alcoholic cocktails. The main thing is to use high-quality alcohol and ingredients. This is the key to a tasty and safe drink.

"Old Tom"

Cocktail "Old Tom" belongs to hot alcohol. It consists of whiskey, hot boiled water, honey and lemon juice. Alcohol must be added at the very end, when all the ingredients are mixed. Instead of lemon juice, you can put a slice of lemon.

"Strong Chocolate"

Hot chocolate with rum is the most delicious drink with rum. It has excellent taste characteristics, so you can easily drink too much and get drunk.

It is prepared in many European countries for warming in cold weather. The main components are hot chocolate, dark Jamaican or Cuban rum. There are several options for making a drink. Vanilla or coconut flakes are added to it. In Russia, liqueur or vodka is poured into hot chocolate instead of rum.

Hot chocolate with rum - recipe

Benefit and harm

Hot alcoholic drinks are great warmers, but is it safe to drink? Will there be health problems if you regularly drink a glass or two of such alcohol?

Beneficial features:

• excellent warming in bad weather;
• prevention of colds;
• improvement of blood circulation;
• flow of strength and energy.

The benefits of alcohol depend on the components in the composition, honey and citrus fruits are most useful. Honey contains a lot of useful trace elements. It increases the protective properties of the body.

Ginger helps to relax and relieve stress. Cinnamon lowers cholesterol and cardamom improves digestion.

The harm is that these drinks contain alcohol. With regular alcohol consumption, health problems and even alcohol dependence can develop.

In order not to be poisoned by strong cocktails, you need to buy high-quality alcohol. Cheap alcoholic beverages contain a large number of harmful chemicals.

Hot drinks are not harmful if you know the measure. During cooking, it is important to follow the recipe.

When it’s cold outside, the howling wind makes your blood run cold and you want to wrap yourself in a blanket with your head, it’s nice to be at home, look at the ice patterns on the glass, watch the dancing snowflakes and, breathing in tropical aromas, sip the burning spicy mulled wine.

In the dark and frosty months, "winter" hot drinks will come in handy, they will bring warmth and celebration to your home. Their warming properties are due not only to temperature, but also to the characteristics of the spices that make up the composition.

Undoubtedly, the leaders in popularity are the "big three" hot alcoholic cocktails: mulled wine, grog and punch.

Mulled wine

At home or in the country, in the living room by the fireplace or even in a modest kitchen, in the company of your beloved friends, spend the evening with leisurely conversations and a cup of hot fragrant clay wine - what could be more comfortable in a cold winter.

The tradition of drinking mulled wine came to us from Europe, where as early as the 16th century, recipes for hot drinks with spices from claret and bordeaux appeared in cookbooks. A warming cocktail was also revered in Victorian England: Negus, an analogue of modern mulled wine, was served even at children's parties.

The name itself comes from the German "gluhende Wein" - hot, flaming wine. In Germany, by the way, according to the established rules, the strength of this drink must be at least 7%.

Mulled wine is usually made from red wine with sugar and spices. Sometimes rum, cognac, liqueurs are added to give a more refined aroma and proper strength.

We bring to your attention a variant with fruit, cognac and honey.

750 ml dry red wine;

100 ml of water;

3-4 tbsp honey;

6 cloves;

Grated nutmeg (a pinch).

2 cinnamon sticks

5 allspice peas

¼ dried ginger root

½ orange

50-70 ml cognac

Zest of 1 lemon

Boil water with spices in a Turk for 2 minutes, then let it brew for 15 minutes, covered with a saucer or lid. It is this cooking procedure that will allow the spices to most fully give their aroma and spice.

Cut the apple and orange into slices, together with the zest, put in a saucepan with a thick bottom, pour wine, add honey and slowly heat up to about 80 degrees. Add cognac. Then slowly pour in the infusion of spices and heat it up again, but in no case allow the wine to boil!

Serve hot, garnished with an orange slice. Before serving, the drink can be filtered, and fruits can be added separately if desired. As a light snack, mulled wine is most suitable for cookies or a pie.

It is important to remember the basic rules for making mulled wine:
1. Wine should not boil, otherwise the taste and aroma will be irretrievably lost;
2. The slower you heat the mulled wine, the richer its taste will be;
3. Enamelware is best suited for cooking;
4. You can not pour boiling water into wine, it spoils the taste and reduces the value of the drink;
5. Hot mulled wine is drunk, preferably from ceramic cups, which retain heat and unique aroma of the drink longer;
6. Spices must be added carefully - overdose should not be allowed. It's better to add less than to oversaturate or you'll spoil the drink;
7. If the drink is cold, it is better to drink it cold, but do not heat it again, this will spoil the taste.

The choice of wine depends on the recipe and on your taste, but red dry wines are most commonly used. In the preparation of mulled wine, you can endlessly fantasize by changing the recipe. Replace water with juice, add dried fruits, cardamom, vanilla, saffron, coriander, star anise, bay leaf, liqueurs and other alcoholic drinks - everything is in your hands!

Grog

The reliable history of the origin of this drink has sunk into oblivion and covered with the ashes of time. But there are many beautiful legends, and all of them are invariably associated with sailors.

The most popular is about the stern English admiral Nelson Vernon, who in the middle of the 18th century began to give his sailors rum diluted with water. For such a desecration of the “holy sea ration”, the admiral, who did not part with his cape “grogrem” (from the English grogram cloak), received the caustic nickname Old Grog.

In an attempt to improve the taste of diluted rum, sailors added sugar, lemon, and heated it. And after some time, the drink, named after the admiral, fell in love with them.

From England, the grog migrated to other European countries, and then across the ocean to North America and Australia. Each region added its own special ingredients, and therefore today we have countless recipes for this drink. We offer a variant with spices.

600 ml water

2 tbsp tea

3-5 tbsp Sahara

3 pcs. carnations

4 allspice peas

3 black peppercorns

6 star anise seeds

cinnamon and nutmeg - on the tip of a knife

Bay leaf

500 ml rum

Boil water and brew tea, adding spices to it. After 5-7 minutes, slowly pour in the rum, then heat it up again to 80 degrees, remove from heat and cover with a lid. After the grog has steeped for 10 minutes, pour into large glasses and serve hot, garnished with lemon.

hot punch

Stand up, fiery drink,

A glorious symbol forever

What can achieve everything

Kohl wants, man!

(Schiller, translated by L. Ginzburg)

It is believed that punch was the first among the "big three" strong drinks.

According to Larousse Gastronomique, the world's most authoritative culinary guide, the punch recipe was obtained by English sailors in India in 1552. It is widely believed that the word itself is derived from pantscha (in Hindi it is "five"), according to the number of required components: tea / water, rum, fruit juice, sugar and spices.

Having immigrated to Europe, the drink gained great popularity, and, as usual, the recipe began to be modified. So there were cold and hot punches, milk, coffee, fiery, with ale and beer - you can’t count everything. It was customary to serve punch in winter and autumn at masquerades and balls. In Russia in the 18th century, even the verb “punch” appeared, which means to drink punch in a cheerful company.

What prevents us today from making punch the main character of the evening and reviving the good tradition of “punch”?

Punch with orange and lemon

2 oranges

0.75 l dry white wine

250 g sugar

8 cloves

2 cinnamon sticks

½ tsp nutmeg

Slice the lemons and oranges and squeeze the juice out of them. Add dry white wine, sugar, cinnamon, nutmeg, cloves to the juice and mix well. Let the mixture stand for approximately 1 hour. Then heat the resulting mixture, add hot water and rum. Stir the finished punch and serve hot in mugs, garnished with orange or lemon. Ideally, punch should be served in a large bowl, from where guests will scoop the exquisite drink in small circles.

Punch today is the catch-all name for any fruit-based cocktails that are prepared in a large container. If you search for punch recipes, you will find an incredible number of options for a wide variety of mixtures of alcoholic and non-alcoholic drinks. So both mulled wine and grog, and some of the cocktails mentioned below, can be considered “variations on a theme” and rank as punches. But the drinks that will be discussed are worthy of a separate presentation, although they do not have their own personal legends about the origin.

Hot apple cider

1 star anise

2 cinnamon sticks

6 cloves

4 tbsp honey

1 l apple cider

Pour the cider into a large saucepan and add the honey and spices. Heat over low heat, without bringing to a boil, for 10 minutes.

Add the apple, not peeled but with the center cut out, and heat until the apple is soft. Pour into mugs or glasses and serve warm.

Toddy

It is believed that Toddy was invented in the 18th century specifically for women for whom the taste of whiskey or rum was too harsh.

The name "toddy" itself, presumably, comes from the name of an Indian drink made from fermented palm sap. The term was brought to Scotland during the time of the East India Company.

300 ml whiskey

10 st. l. honey

1 cinnamon stick

6 cloves

lemon zest for garnish

½ tsp nutmeg

Put honey in a container, pour whiskey, lemon juice. Separately brew tea with spices, leave for 10-15 minutes, strain and pour the liquid into a saucepan. Stir, heat to 70 degrees and serve hot.

Hot chocolate with brandy

50 g dark bar chocolate (at least 70%), broken into pieces

225 ml milk

1 st. l. powdered sugar

1 cinnamon stick

300 ml freshly brewed hot strong coffee

100 ml brandy

orange zest for garnish

Heat chocolate, milk, sugar and cinnamon in a heavy bottomed saucepan. Bring to a boil, stirring constantly with a whisk. Remove from heat and add freshly brewed coffee and brandy. Get a cinnamon stick. Serve in tall, heat-resistant glasses.

Krambambulya

This ancient strong drink with an unusual name appeared in the Grand Duchy of Lithuania around the 18th century. Spices for him were imported from India.

It is known that the Belarusian recipe of vodka, honey and spices existed in pre-revolutionary times, but the drink gained popularity only by the 2000s. Now it is served in many restaurants in Belarus.

Today, all spices are available, so krambambula can be easily prepared at home.

400 ml water

½ nutmeg

3 tbsp honey

2 tsp cinnamon

4 tsp carnations

6 pcs. black pepper

3 pcs. allspice

Pour water and two glasses of vodka into a saucepan. Grind cloves and nutmeg, mix with nutmeg, cinnamon and pour into a saucepan. Bring the mixture to a boil and cook for 10 minutes. Add the remaining vodka, black and allspice peas and honey, cover with a lid, let stand for 10 minutes. Strain krambambula and serve in a decanter, pour into small glasses.

Varenukha

Varenukha is an alcoholic drink that has been common in Left-Bank Ukraine since the 16th century. It is made from gorilka or moonshine, honey, apples, pears, plums, cherries and spices.

The resulting pervak ​​(moonshine at the first stage of processing) is poured into a cast iron, various herbs, fruits and honey are added. After that, the cast iron is closed with a lid (or dough - like a lid), and put in the oven. When the dough is baked, the cast iron is taken out and the varenukha is ready.

The sediment from varenukha was used to treat wounds in horses received in battle, from where the expression "on a horse" came from. Today, varenukha can be bought in the Cherkasy region from grandmothers who know old recipes passed down from generation to generation.

One of the characters in Mikhail Bulgakov's novel The Master and Margarita received the surname Varenukha from the author. The hero was distinguished by simplicity and a desire to be tipsy. In the novel, he temporarily becomes a vampire and joins Woland's retinue.

Remember, everything related to spices does not have clear recipes and dosages, which opens up scope for creativity in front of you.

You can experiment endlessly, adding and replacing one ingredient with another, changing the ratio and composition of spices, until you find your "signature" drink recipe.

To date, the choice of cocktails is so great that it is often difficult to stop at just one.

Therefore, today's topic will be devoted exclusively to hot alcoholic drinks, which allow you to enjoy your favorite aroma and taste on a cold, chilly day, and also warm you up surprisingly quickly and help strengthen your immune system.

Beyond that, the original flavors and spicy aromas help create a relaxed, warm atmosphere to unwind after a hard day's work.

So, I invite you to familiarize yourself with simple recipes for hot alcoholic drinks, the names of which, no doubt, are familiar to you.

Mulled wine

As soon as it comes to warming drinks, without which it is difficult to survive the winter, an image of a surprisingly fragrant, fantastically tasty hot immediately arises in my head.

This alcohol is very easy to make yourself, and you do not need to specially go to the store to purchase the ingredients. The composition of this alcohol is so simple that all the components are likely to be found on the shelves of your kitchen cabinets.

A feature of mulled wine is that it needs to be prepared only in small portions, since when it is reheated, it loses all its useful medicinal properties and completely loses its taste and aromatic qualities.

List of components

Cooking process

1. Pour all the spices into an enameled pan.
2. We also fill it with purified water.
3. Bring the mixture to a boil, then remove from heat and let it brew for 10-13 minutes.
4. We filter the infused broth through a gauze filter. If necessary, repeat the procedure twice, it is important that the liquid is completely free of pieces of spices.
5. Pour the filtered infusion into a clean container and add wine and granulated sugar to it.
6. We heat the mixture over low heat to a temperature of 67-72 degrees. Never bring the liquid to a boil!
7. As soon as the first bubbles and abundant steam appear, remove the drink from the heat, cover the pan with a lid and let it brew for 10-13 minutes.
8. Pour hot mulled wine into tall glasses or ceramic cups that can retain heat for a long time.

Did you know? In order to enrich mulled wine with medicinal properties, use natural linden or flower honey instead of sugar.

Grog

Second on my list of excellent hot alcoholic beverages is grog, which for centuries has saved sailors from scurvy in various countries.

This alcohol is very similar to mulled wine in its warming and relaxing properties. Many chefs add “vodka” or any other strong alcohol instead, and, frankly, this does not spoil the taste of the finished drink in the least.

Besides, grog often includes milk, lemon juice or honey, each of which is able to make hot alcohol more valuable and beneficial to health.

List of components

Cooking process

1. Pour water into an enamel saucepan and bring it to a boil.
2. Squeeze citrus juice into a separate bowl in any convenient way.
3. Reduce the heat to a minimum and pour alcohol into the boiling liquid in a thin stream.
4. Next, add lemon juice, then sugar and mix everything well.
5. We cook homemade alcohol with constant stirring for about 3-5 minutes until the sweet component is completely dissolved in the liquid.
6. Remove the hot liquid from the heat and dip the spices into it.
7. Cover the pan with a lid and let the alcohol brew for 8-10 minutes.
8. Carefully filter hot alcohol through a cotton filter, then pour into glasses with thick walls that can retain heat for a long time.
9. We drink alcohol in small sips, but at a fast pace, until the grog has cooled down.

Recipes for hot alcoholic cocktails

Cocktail Hot Gold

The presented hot mix is ​​famous for several useful advantages: warms in the cold winter period, has invigorating effects, beneficial effect on the immune system as natural source of vitamin C.

For its manufacture, liqueurs with almond or citrus flavors, such as Grand Marnier, or are perfect. Observing the proportions presented, you will get a fairly low-alcohol mix. If you want to taste a stronger cocktail, increase the dose of alcohol.

List of components

Cooking process

1. Squeeze the juice from oranges and half a lemon, then mix the liquids.
2. We filter the resulting mixture through a gauze filter.
3. Pour the filtered liquid into an enameled container and send it to the fire.
4. Add in the cinnamon stick and liqueur.
5. With constant stirring, boil the liquid to a temperature of 75-80 degrees. Never boil!
6. Pour the finished mix into tall glasses or porcelain mugs.
7. As decoration, use a cinnamon stick or a slice of fresh orange.
8. Enjoy your drink while it's hot. I advise you to serve this treat with prunes, dried apricots or sliced ​​​​orange.

Cocktail Rum chocolate

This is the sweetest hot alcoholic cocktail, which in winter is prepared in almost every home in any country. The mix has incredibly warming properties, and, in addition, it is very nutritious, which will allow losing weight to hold out until the next meal.

For its preparation, it is best to use or rum. Great combinators replace rum with vodka or liquor, however, in my opinion, such a mixture is not for everyone. As a sweet base, you can use both hot chocolate and high-quality cocoa powder - this will not harm the taste of the cocktail in the least.

List of components

Cooking process

1. Pour milk into an enameled pan and heat it over low heat until hot. Never boil!
2. Reduce the heat to a minimum and dissolve 100 g of dark chocolate in hot milk.
3. Pour alcohol in a thin stream and stir the mixture lightly.
4. Pour the prepared mix into the prepared glass or mug.
5. Gently spread pre-whipped cream on the surface of the drink.
6. Sprinkle the finished mix with grated chocolate.

hot non-alcoholic cocktail recipe

Cocktail Moroccan Mandarin

Pronounced spicy aromatic notes, combined with a rich citrus taste, can awaken African passions in you even on the most severe Siberian frosty day.

List of components

Cooking process

1. Pour freshly squeezed tangerine juice into a heat-resistant bowl.
2. We also add sugar and spices there.
3. We warm the prepared mixture to a temperature of 70-75 degrees.
4. Carefully filter the hot liquid through a gauze filter.
5. Pour the finished mix into cups or tall glasses.
6. For decoration, use a slice of tangerine or a sprig of fresh mint.

Videos hot alcoholic drinks

Video #1.

This video presents a selection of the most delicious and healthy hot alcoholic cocktails.

Video #2.

This video shows interesting hot soft drink recipes that are easy to make with your own hands.

Helpful information

• Of course, I advise you to look through entertaining recipes, perhaps some of them will be new to you.
• No less healthy are those that have a surprisingly pleasant herbal aroma and a particularly interesting taste.
• certainly will appeal to connoisseurs of high-quality strong mixes. Check out interesting combinations and discover new flavors and aromas that come from seemingly simple ingredients.
• Fans of exotic alcoholic drinks will definitely be interested in the simplest and at the same time one of a kind, with hints of a flower-fruity aroma and a soft, unforgettable note of orange bitterness.

Hot alcoholic and non-alcoholic drinks have been popular and in demand in all corners of the vast world for many centuries. They are really excellent warming, have a magical taste and help to avoid seasonal diseases.

If you drink such alcohol in moderate doses, you can significantly alleviate the stresses of the cold period for the body and survive the winter without ever catching a cold. Moreover, in the manufacture of such drinks there are no strict rules and there is always a place for the realization of your own fantasies.

Experiment with different ingredients and change the proportions to your liking, and then, when you get a masterpiece of culinary art, be sure to share it with me. Good luck!

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Russian champagne tea

For five to six servings: 250 ml of strong hot tea, juice from half a lemon, peel of one lemon, a bottle of Soviet sparkling wine, sugar to taste. In freshly brewed tea, add sugar, lemon juice and a spiral peel. Once cooled, pour the sweetened and flavored mixture into a bowl, add a few more lemon slices and pour in the champagne.

Hot tea flip

Flips are drinks prepared on the basis of a beaten egg (to flip - turn over, beat). For two servings: black tea - 2 teaspoons, water - 1 glass, egg - 1, sugar - 1 pinch, arak - 1 glass, cherry liqueur - 1-2 teaspoons, lemon - 1, nutmeg - 1 pinch. Arak is a drink without a clear definition and region of origin. Under this name, we met drinks made from rice, coconut, sour milk and from a very vast region - from Central Asia to Oceania. We can only say for sure that in terms of strength, arak is comparable to vodka. Whisk the egg, sugar, arak, liqueur, lemon juice and nutmeg until smooth. The brewed and filtered black tea is poured into the mass laid out in glasses.

"Clipper"

For two servings: a glass of ready-made strong black tea, a glass of rum, two lemon slices, sugar. Two glasses are half filled with tea and topped up with rum, sugar - to taste, lemon slices - on top (into a drink, not into a glass;)

Tea "Nikolaska"

For ten servings: black tea - 6 teaspoons, water - half a liter, vignac, 2-3 lemons, sugar. Vignac is a collective name for a whole family of brandies produced in the Balkans (especially in Yugoslavia) and very diverse in taste. Sometimes they are very close to cognac (and then they are called vignac only in order not to violate international agreements on the right to the name). In this recipe, in principle, cognac can be used without any problems. Brewed in the usual way (6 tablespoons per that same half-liter of water), tea is filtered. Punch cups (they are so small, about a hundred grams of thick glass) are filled up to half or two-thirds with vignac and tea in equal proportions. A circle of lemon falls from above, a little sugar is poured on it (of course, so that the lemon does not turn over and “throw off” sugar from itself). This, so to speak, seagulls is drunk "through" a lemon slice.

"Krambambuli"

For 35 servings (a nightmare dose, probably for a platoon of soldiers. And the name is also worth a lot): 12 teaspoons of black tea, a liter of water, 3 bottles of white wine, 300-400 grams of sugar, lemon peel, a bottle of arak. Tea and arak brewed in the usual way are added to the wine boiled with sugar and lemon. The drink is served both hot and cold, and with ice.

Tea and pepper cocktail with rakia

For one serving: half a glass of tea, 350 ml of Cypriot red wine, 350 ml of brandy, juice from half a lemon, 5 tablespoons of sugar, a quarter teaspoon of cinnamon, a black peppercorn. Rakia is Bulgarian vodka. Sweet and usually slightly less strong than Russian. May be substituted for sweetened Russian. Cypriot red wine is usually quite strong and sweet. Brewed tea is mixed with spirits and lemon juice, sugar is added. The mixture is heated, cinnamon and peppercorns are added to it, previously coarsely ground (you can crush it with a spoon in a spoon, for example).

Tea with red wine

For one serving: half a teaspoon of black tea, 60 ml of red wine, a teaspoon of sugar, cinnamon, 2 cloves. Sugar, cinnamon, cloves are added to red wine and all this is boiled for several minutes. Strained wine is mixed with brewed tea approximately 3 to 1 and served at the table. Some surrogate of mulled wine is obtained, in short. By the way, it is fashionable to simply mix tea with red wine - about one to one - such recipes are also found.

"Novella"

For one serving - half a glass of tea, half a glass of cherry juice, 20 ml of cognac, 3-4 apples, a tablespoon of sugar. Warmed cherry juice, sugar and cognac are added to hot tea. Finely chopped, peeled apples are laid out in a glass, poured with a chilled drink and served.

Yugoslav tea with white wine

For 6-8 servings: a bottle of dry white wine, black tea, honey, lemon juice. Tea brewed in the usual way is added to cups filled up to half with wine, honey and lemon juice are added to taste.

Yugoslav tea with red wine

For two servings: 135 ml of brewed black tea, 135 ml of fortified red wine, 1 clove bud, orange or lemon, lemon juice, honey, sugar. Tea, wine and cloves are brought to a boil and poured into heated cups. One slice of orange or lemon is added to each cup, a little, lemon juice, honey and sugar - to taste.

Menshikov tea

For one serving: 3 teaspoons of very strong black tea, a teaspoon of honey, a glass of vodka. Tea and honey are added to vodka, of course. This is very original - for a glass of vodka 3 boats of tea. Hmm...)

In order for people not only to keep warm in winter, but also to enjoy it, hot alcoholic drinks were invented a long time ago. Actually, there is not a lot of alcohol in all of them and the degree is small, but these drinks warm up much better than regular tea or coffee. However, in order not to grab a drink that you don’t like, it’s better to figure everything out in advance. For example, what is the difference between mulled wine and punch, and both of them - from glegg? What drinks did the cunning French come up with, and what will please lovers of a higher degree

Mulled wine This is the most famous and popular of the hot alcoholic drinks, which is prepared almost everywhere in winter with minor national differences. Mulled wine is red wine boiled with sugar and spices; very often fruits are added there. It appeared in the Middle Ages in Europe, was originally made on the basis of Bordeaux and claret. Now red dry and semi-dry wines are used for preparation. Mulled wine is prepared in winter in almost all European countries, sold from stalls at Christmas markets, and in many cities such stalls are open from December to February - you can have a glass, stopping for a minute on the street. However, there are slight differences between countries. For example, in Germany, a little rum and agave syrup are added to wine, in England - gin, honey and rosehip syrup. There is even white mulled wine for those who do not like red wine.

Apple cocktail with Calvados In France, there are many original drinks that are produced only in this country, and Calvados is one of them. It is obtained by distilling apple cider, and with the onset of the cold season in Normandy, they begin to prepare a hot cocktail based on Calvados. No wonder they make it here! The classic local recipe calls for calvados, apple juice and ginger. The mixture should be quite hot, but not scalding, and is usually served in clear glasses. This is a fragrant, warming and very healthy drink.

Grog A spiced rum diluted with water was invented by Edward Vernon, nicknamed Old Grog, Vice-Admiral of the British Navy, back in the 18th century. In order to save money, he ordered the sailors to distribute rum diluted with hot or cold water, and the crew suddenly liked it. The drink took root, over time, spices were added there, and now it is one of the most popular hot cocktails. Grog is a quick and easy-to-make winter drink, as you don’t need much spices here (usually cinnamon, ginger and cloves, and even that is optional), you need only strong alcohol and lemon juice. Sometimes milk, honey or coffee infusion is added and the resulting drink is served in porcelain cups. Traditional rum-based grog is served either in Irish coffee glasses or in warmed glasses with glass holders.

Hot beer cocktail In the north of Europe, mainly in Germany, Poland and Sweden, they came up with a drink with hot beer. Its taste is rather peculiar, although this does not negate the warming properties. Beer is a tricky thing, and you have to be very careful when heating it, so the recipe for "hot beer" also includes eggs, sugar, and lemon, plus a little nutmeg. Light wheat beer is used for preparation. Sometimes there is also a “dark” version - then brandy and coffee liqueur are added to the beer. To complete the picture and an interesting combination of flavors, whipped cream is also added on top. This cocktail is a must-try if you see it on the menu! Mulled wine is sold on every corner, and such exotics are prepared only for true gourmets.

Punch A cheerful collective drink that is so pleasant to prepare for a large company. Now this name is collective: if in England, which got the idea of ​​punch in colonial India, it is still a drink with rum, then, for example, in Germany, punch is usually called a mixture of fruit juices with spices and the addition of wine or liquor. Everyone agrees on one thing: fruit must be present in a punch. Usually these are apples, lemons, oranges, pears. Prone to originality, the French add melon, strawberries and bourbon vanilla to their version of punch.

Cocktail "Old Tom" It's time to warm up those who prefer whiskey. The Old Tom cocktail is very fond of conservative Englishmen: apparently, the name and composition resemble the patriarchal atmosphere of closed clubs, the soft light of table lamps and the invariable cigar smoking in an ashtray. The composition includes whiskey, water (it must be hot), honey and a little lemon juice. It also happens that cinnamon stick and cloves are first boiled in boiling water, and then whiskey, sugar, lemon and honey are added. A couple of lemon slices must be put in the glass itself. You will not find this cocktail at street vendors, but in most cafes it is served quite often in winter.

Irish coffee Invented over a hundred years ago in Ireland, Irish coffee is made up of hot black coffee, Irish whiskey, brown sugar and whipped cream. According to the main version, its author is the bartender of the Irish Shannon International Airport, Joseph Sheridan, who figured out adding whiskey to the coffee of frozen Americans and called this mixture Irish coffee. The highlight of this cocktail is not only the contrast of coffee and whiskey, but also the combination of a hot drink and cold whipped cream.

Hot chocolate with rum The sweetest drink is, of course, hot chocolate. And if you add rum to it, as they do in winter in many European countries, then it turns into an incredibly warming one. Sometimes not thick hot chocolate is used for cooking, but cocoa, but this does not interfere with the taste. To prepare the drink, you need dark Cuban or Jamaican rum, from the Dominican Republic it is also suitable. Vanilla, grated coconut, or even chili peppers are sometimes added for flavor. It happens that rum is replaced by liquor or vodka (then the drink, like many mixtures with vodka, is called "Russian" - we are not forgotten in Europe). In addition to being warming, this drink is also highly nutritious and will keep you going until your next meal.

Glegg This Scandinavian version of mulled wine is definitely worth a try in Sweden, Denmark or Norway. It resembles the German version, but tastes much sweeter due to the addition of raisins to the wine. The recipe also includes apples, lemon, cloves, cinnamon and almonds. In Denmark, ginger is added to this, and Sweden generally pours vodka and pours cardamom into it. The result is warm for a long time. To make the taste experience even better, it is recommended to have a bite of gingerbread cookies, oranges and tangerines. In cafes and restaurants, it is served in glasses and glasses, on the street it is poured into simple plastic cups and cooked in vats. And according to the tradition of glegg, you must first smell it, inhaling the aroma deeply, and then drink it.

Hot French wine Vin chaud is a specific French version of mulled wine, which is served on special occasions. This is the gourmet's favorite when it comes to winter cocktails. It is served in glasses, lemon oil, Provencal rosemary and almonds are added to the heated wine. The traditional components of mulled wine - all these citrus fruits, apples, cinnamon, cloves, ginger - are not welcome: it is believed that they will spoil the noble taste of the drink. But families and simpler restaurants do not hesitate to add all this. In the south of France, you can’t do without an orange at all. In vain there are, perhaps, so many of them - the good does not disappear. And with orange, the wine becomes even more aromatic.