Punch preparation. Festive recipe for alcoholic cherry and pineapple punch

And shine, and noise, and the talk of balls,

And at the hour of the feast idle

The hiss of foamy glasses

And punch flame blue.

A. S. Pushkin, "The Bronze Horseman".

The name of the drink "punch" came to us from the ancient Indian language. "Punch" means "five" - ​​that's how many essential ingredients were present in the traditional recipe. This drink arrived in Europe from India. For the first time the name "punch" was found in English documents at the beginning of the 17th century. At first, the punch was based on various strong drinks - brandy, ale or even wine. But after the discovery of Jamaica in 1655, rum became the base ingredient.

Today, punch is called almost any cocktail (both alcoholic and non-alcoholic) containing fruit or fruit juice. There are many recipes for its preparation. The drink may contain various components, such as honey, tea, cognac. Punch is made both chilled, with ice, and hot, winter. The main thing is that it is not recommended to heat it above 60–70 ° C, otherwise the taste may not change for the better.

hot punches

Red table wine - 1 liter;
Water - 0.5 liters;
Cognac - 0.25 liters;
Sugar - 200 grams;
Chocolate - 100 grams;

Grind the chocolate and mix it in a saucepan along with wine, cognac, water and sugar. Heat the saucepan over low heat, stirring regularly. We heat the drink to about 70 ° C and pour it into a porcelain dish.

hot punch

Strong brewed tea - 1 liter;
Sugar - 300 grams;
Rum - ½ cup;
Vanilla sugar - 1 sachet;
Lemon - 1 piece;
Egg yolk - 5 pieces.

Cut the lemon into small pieces, get rid of the seeds. Add it to a saucepan with strong brewed tea, pour a bag of vanilla sugar there. Cover the pot with a lid and bring to a boil, then strain. Grind egg yolks with sugar. Mix the tea in a saucepan with the finished egg mass. We put the pan on steam and, stirring regularly, boil until thickened. After that, remove from heat, cool a little and, without ceasing to stir, pour rum into it. The punch is ready! The drink is served hot.

wine punch

White table wine - 1 bottle;
Granulated sugar - 2 tablespoons;
Strong tea - 1 glass;
Oranges - 2 pieces;
Lemon juice - 2 tablespoons;
Cognac - 2 glasses.

In a saucepan, mix wine, sugar and hot strong tea. Heat up to 70 ° C, add squeezed juice from two oranges, lemon juice and cognac. After that, the drink is ready.

fiery punch

Red table wine - 1 bottle;
Sugar - 50 grams;
Water - 1 glass;
Cognac - ½ cup;
Vodka - 50 grams;
Refined sugar - 100 grams.

We mix wine, 50 grams of sugar, a glass of water, cognac in a saucepan. We heat the mixture to 70 ° C, after which we pour it into porcelain dishes. In another deep bowl, we do the following: put cubes of refined sugar and, pouring vodka over them, set fire to it. As soon as the burning sugar turns brown, we tip it over (burning!) In a plate with a heated drink. The punch is ready, serve it hot.

Lemon orange punch

Lemons - 2 pieces;
Oranges - 2 pieces;
White dry wine - 1 bottle;
Sugar - 250 grams;
Water - 1 liter;
Rum - 0.5 liters.

Squeeze juice from lemons and oranges, add wine and sugar to this, mix. We let the mass brew for an hour, after which we heat it up to 60-70 ° C. In a heated drink, add hot water and rum. Mix and pour into glasses.

tea punch

Red table wine - 250 grams;
Black tea - 4 spoons;
Water - 2.5 cups;
Sugar - 50 grams;
Lemon zest, cinnamon and cloves - to taste.

Brew tea with 2 cups of boiling water, insist and filter. Pour the finished tea into a saucepan, add wine there and heat it up to about 70 ° C. Separately, mix half a glass of water with sugar, cinnamon, cloves, lemon zest. Boil this mixture for about 3 minutes, strain and add it to the first pot. Mix everything together and pour into glasses. This punch is served hot.

coffee punch

Sugar - 400 grams;
Cognac - 0.5 liters;
Rum - 0.5 liters;
Coffee - 1.5 liters.

We brew strong natural coffee. Next, we need flat enamelware. We put sugar in it, pour it with cognac and rum, set it on fire. When hot sugar dissolves in a mixture of cognac and rum, pour coffee into the same place. The punch is ready! Pour hot drink into cups.

egg punch

Tea - 6 teaspoons;
Water - 0.5 liters;
Egg yolk - 2 pieces;
Sugar - 35 grams;
Nutmeg.
Rum - to taste.

We brew strong tea: for 6 teaspoons - 0.5 liters of boiling water. We insist and persevere. Beat egg yolks until foamy and add to tea. Add nutmeg to the drink and, if you want, you can add a little rum.

pilot punch

Rum - 1 bottle;
Dry red wine - 1 liter;
Sugar - 400 grams;
Water - 1 liter;
Lemon - 1 piece.

Wine, rum, sugar and water are mixed in a saucepan and heated to 60–70 ° C. Add lemon juice to the drink. Punch is served hot in glasses.

cherry punch

Black tea - 2 teaspoons;
Cherry liqueur - 0.5 liters;
Red table wine - 1 liter;
Sugar - 70 grams;
Water - 0.5 liters;
Lemon - 1 piece;
Cloves, lemon zest - to taste.

Pour water into a saucepan, put cloves and lemon zest there. We heat up to 60–70 ° С. Pour tea into a hot drink, insist for 5 minutes, filter. After that, add cherry liqueur, wine and squeezed lemon juice there. Mix everything well, heat again to the same temperature. The drink is ready.

raspberry punch

Water - 1 liter;
Sugar - to taste;
Raspberry syrup - 1 cup;
Lemon - 1 piece;
Black tea - 5 teaspoons;
Rum - 0.5 cups;
Cognac - 0.5 cups.

Brew tea with boiling water, insist and filter. Add raspberry syrup, lemon juice, cognac, rum, sugar to taste to tea. The mixture is stirred and heated to 60-70°C.

fruit punch hot

Red table wine - ½ bottle;
Strong tea - 3 cups;
Fruit syrup - ½ cup;
Rum - 50 ml;
Orange - 1 piece;
Fruit - to taste and desire.

Mix tea with syrup and wine. We heat the mixture to 60-70°C. After that, add rum, pour into glasses, decorate with fruit.

Evening punch

Water - 0.5 liters;
Sugar - 75 grams;
Black tea - 2 teaspoons;
Red table wine - 1 bottle;
Cherry liqueur - 0.5 liters;
Cognac - 0.25 grams;
Cloves and cinnamon - to taste;
Lemon peel.

Mix water, sugar, cloves, cinnamon and a piece of lemon peel in a saucepan. Heat the mixture to a boil. Pour tea into the hot mixture, leave for 5 minutes and filter. Add wine, cherry liqueur, cognac. We heat all this again, but already up to 60–70 ° С. The punch is ready.

milk punch

Milk - 2 liters;
Sugar - 250 grams;
Rum - 1 glass;
Cognac - 1 glass;
Nutmeg mashed.

We heat the milk, add and stir sugar in it. Pour in the rum and cognac. Pour the drink into glasses, add a pinch of nutmeg to each glass.

Punch "Black Cat"

Egg yolks - 2 pieces;
Powdered sugar - 1 tablespoon;
Rum - 70 ml;
Coffee - 200 ml.

Grind egg yolks with powdered sugar, pour rum into them. Add hot black coffee to the mixture (necessarily natural!). Serve the punch hot.

New Year's Punch

Sugar - 250 grams;
Black tea - 4 teaspoons;
Water - 1 liter;
Dry red wine - 1.5 liters;
Cloves, cinnamon - to taste;
Oranges - 4 pieces;
Lemons - 2 pieces.

Pour tea, cloves and cinnamon with 1 liter of boiling water. We insist tea for 5 minutes, filter. We also add sugar, wine, juice from oranges and lemons. We mix everything, heat up to 60–70 ° С. Pour into glasses and serve to guests.

Hot punches also include a variety of mulled wines and grogs. Read the recipes for these drinks in a separate article - "Mulled wine and grog: preparation."

cold punches

Rum dark - 50 ml;
Sugar syrup - 25 ml;
Lime juice - 25 ml.

Put crushed ice in a ¾ glass. Pour the mixture of all the ingredients into a glass, decorate with a slice of lime. Optionally, you can serve a straw to the cocktail.

ladies' punch

Rum - 1 glass;
Water - 750 ml;
Sugar - 1 glass;
Lemon - 1 piece;
Lemon peel.

Mix water, rum, add lemon juice and zest there. All this is boiled and cooled twice. We put on ice, then strain and pour into glasses.

Fruit punch cold

Apple juice - 1 liter;
Cognac or cherry liqueur - 125 ml;
Sugar - to taste.

Mix apple juice with cognac (or liquor), add sugar, mix, cool. The punch is ready.

frozen punch

Sugar - 300 grams;
Water - 0.5 liters;
Lemons - 2 pieces;
Oranges - 3 pieces;
Egg white - 4 pieces;
Rum - 1 glass;
Lemon and orange peel.

First, prepare sugar syrup: cook it from sugar and water. Add juice squeezed from lemons and oranges, lemon and orange zest to the syrup. Cool the mixture, strain and pour into a tall narrow container. The shape of the container should be such that it can be placed in a wide bowl filled with ice, where the container can be rotated periodically until the liquid in it thickens.

Beat the egg white into foam, gently mix with the thickened mass and a glass of rum. Serve the drink in tall glasses.

beer punch

Beer - 2 liters;
Lemon - half;
Egg - 4 pieces;
Milk - 1 glass;
Cloves and cinnamon - to taste.
Sugar - to taste (about 1 gram);
Ice.

In beer, add sugar, cloves, cinnamon, sliced ​​\u200b\u200blemon. Bring this mixture to a boil, then cool and strain. Beat eggs with milk until foamy and slowly pour into the beer mixture. Such a punch is served with ice in tall beer mugs.

strawberry punch

Strawberries - 400 grams;
Lemon zest - 3 teaspoons;
Lemon juice - 50 ml;
Champagne semi-sweet - 200 ml;
Dry white wine - 200 ml;
Red semi-sweet wine - 200 ml.

Bring strawberries, zest and lemon juice to a boil and simmer for 10 minutes. After that, the mass must be rubbed through a sieve and cooled. Before serving the punch to the guests, we put a lot of ice, strawberry mixture into the bowl and pour champagne, white and red wine into it, always chilled.

Raspberry Cold Punch

Raspberry juice - 100 ml;
Powdered sugar - 1/3 cup;
Cream - ½ liter;
Fresh raspberries.

Whip the cream, put them in raspberry juice, add powdered sugar there. Mix thoroughly and pour into tall glasses. Decorate with raspberries.

Creole punch

Rum - 0.3 liters;
Sugar syrup - 0.1 liters;
a slice of lemon;
Ice.

The recipe is extremely simple: mix sugar syrup with rum. Punch is poured into glasses and served with crushed ice, garnished with a slice of lemon.

Punch-glass

Sugar - 400 grams;
Egg white - 4 pieces;
Water - 3 glasses;
orange and lemon zest;
Lemon and orange juice;
Liquor and cognac (or rum).

Prepare the syrup: pour sugar into a saucepan, pour cold water and boil. Put the finely grated zest of lemon and orange into the hot syrup and cool. We add to the chilled liquid to taste: lemon and orange juice, as well as alcohol - liquor and cognac (rum is possible instead of cognac). Stir the mixture and strain. Whip the egg whites until foamy, add to the mixture and beat everything together again - the finished drink should be white and fluffy.

royal purple punch

Red wine - 1 liter;
Ginger beer - 1 liter;
Ice;
Lemon.

Mix wine, beer and ice cubes. Serve in a punch bowl, garnish with thin slices of lemon on top.

Premium Punch

Tequila - 1 liter;
Soda water - 1 liter;
Cranberry juice - 1 liter;
Lemonade concentrate - 2 cans.

Mix all ingredients except soda water. Soda water and crushed ice are added just before serving to guests. The punch is served in a bowl.

refreshing punch

Rum - 0.5 liters;
Sugar - 500 grams;
Lemon - 4 pieces;
Strong tea - 2 liters.

Dissolve sugar in rum and juice squeezed from lemons. Pour strong black tea into the mixture, stir. Cover the container with a drink tightly with a lid and put it on ice.

West Indian punch

Rum dark - 50 ml;
Liquor "Cream de banana" - 20 ml;
Orange juice - 25 ml;
Pineapple juice - 25 ml;
Lime juice - 12 ml.

Pour all ingredients into a glass with crushed ice, shake. We decorate the glass with fruits to taste, sprinkle the drink with nutmeg.

Scottish cream punch

Liqueur "Drambuie" - 25 ml;
Scottish whiskey - 12 ml;
Liquor "Cointreau" - 1 teaspoon;
Milk - 100 ml;
Sugar syrup - 8 ml.

Pour all the ingredients into one container, shake and strain into a glass with crushed ice. Sprinkle with nutmeg.

Punch "Milky Way"

Rum dark - 17 ml;
Whiskey "Bourbon" - 17 ml;
Apricot brandy - 17 ml;
Milk - 115 ml.

Pour all the ingredients into one container, shake and strain into a glass with crushed ice. Sprinkle with cinnamon.

Lovers of pleasant and tasty spirits like to experiment with different cocktail recipes. The preparation of various hot and cold non-alcoholic or alcoholic drinks is not only interesting and exciting, but also gives the home craftsman and his loved ones the opportunity to try original and tasty drinks.

Among the common and popular alcoholic beverages among gourmets, punches are highly sought after and popular. What is punch? What is the history of its appearance? What recipes and options for its preparation are there? How complex is the manufacturing technology?

What is an alcoholic punch?

Punch is an alcoholic drink that is elementary in preparation, which will be an excellent decoration for a festive table or a friendly meeting. In order to prepare a punch, you do not need to spend a lot of time, effort or money, and you can prepare a drink in different volumes and using more and more new ingredients, thanks to which new cocktail recipes are born.

The punch drink itself includes not only alcoholic, but also non-alcoholic cocktails, which are prepared using fruits and other ingredients. At a time when sailors discovered new lands, the punch recipe appeared, which later migrated to European countries and became one of the most popular in some of them. Since it was the sailors who discovered and brought the punch recipe to Europe, it is natural that this drink was originally prepared on an alcohol basis.

There are an incredible number of punch recipes, and its peculiarity is that any home craftsman or housewife can cook it from the ingredients and ingredients that are at hand. The alcoholic base of punch is most often wine, brandy, rum, bourbon, liquor and dark beer. To the table, this drink is served chilled or hot, and sometimes even burning.

Recipes for alcoholic punches

Hot punch recipes are in particular demand and popularity among users, and the most famous are as follows.

Classic alcohol punch

Classical. It stands out from the rest with a pleasant fruity taste and aroma. In most cases, it is prepared on the basis of rum, and in some cases with wine and liquor. The classic hot punch recipe includes the following ingredients:

• Dark rum - 350 ml;
• Hot drinking water - 750 ml;
• Brewed tea - 2 tsp;
• Sugar sand - 3 tbsp. l;
• Lemon - 1 pc.

How to make Classic Punch:

• Pour warm water over tea leaves and infuse for 15 minutes. The result is a clear liquid, so all tea leaves should be removed by straining through a fine tea strainer;
• Rum is poured into the strained tea leaves and granulated sugar is added, after which lemon juice is squeezed out;
• The resulting mixture is poured into a metal bowl and simmered for 15 minutes, stirring constantly;
• The punch is served hot.

Special glasses from which punch is drunk have thick glass, thanks to which it can withstand the high temperature of a hot drink.

Classic European punch

This recipe was brought to Europe at one time, where it not only took root, but also received wide recognition and popularity. As one of the components in this recipe, red wine is used, which has a positive effect on the cardiovascular system. The punch recipe should not be confused with mulled wine, because in this case the wine is not the base, but an addition, and high-quality rum acts as the alcohol base.

To implement this recipe you will need:

• Rum - 1 bottle;
• Red wine - 2 bottles;
• Drinking water - 1 l;
• Lemon - 2 pcs;
• Orange - 2 pcs;
• Sugar - 2 cups;
• Spices - to taste.

Cooking technology:

• Drinking water is boiled, granulated sugar is poured into it and it is stirred until it is completely dissolved. The drink is cooled to 50 degrees;
• Red wine is warmed up and when it just comes to a boil, add an orange and a lemon, 1 each, after cutting them into circles or slices;
• At the next stage, spices are put into the drink;
• The remaining citrus fruits are used to squeeze juice, which is added to hot wine, after which it is mixed with water and sugar, right in the drinking bowl;
• To effectively serve the drink to the table, a strainer is placed above the bowl, where two sugar cubes are placed, which is poured over with rum and set on fire. Under the action of high temperature, the sugar melts and spreads over the surface, setting fire to the entire punch.

Punch is a drink, the properties and effect of which are especially appreciated when frosts begin outside the window or it is time for colds. It is not only pleasant to use, but also good for health.

The prim English call it "panch", following the traditions of the oppressors of Indian Buddhists and all sorts of Sikhs. Panch from Hindi literally translates as "five", according to the number of ingredients of the classic punch according to the old recipe: rum, sugar, lemon juice, hot water and tea. Today it is the collective name for all mixed drinks, usually containing fruit juice and pieces of fruit.

“Sofia, I hope you have prepared
punch in the best traditions of our house?
Would you like some punch, Mr. Ryder?
There's nothing better than rum punch at this time of day."
"Of course, with pleasure," Ryder replied.

"The Recalcitrant Bride" K. Coulter.

“Ah, Mr. Ryder, how I would like to join you and try this wonderful rum punch,” I involuntarily thought while reading these lines. An amazing thing - writers and poets of all countries at one time devoted so many warm words to punch, probably, to no other drink. Let's take Pushkin, for example: "And the punch is a blue flame." He, apparently, was also a true connoisseur of punch. What can I say, just the name of this drink is so seductive that you immediately want to try it. It seems to hide some kind of mystery, and like a promise to reveal its secrets with each new sip to everyone who eats it. Where does such an unusual name come from? How and when was this magical drink born, which has not lost its admirers so far?

It turns out that the wonderful punch is an ancient Indian hot drink made from five main ingredients: rum, wine, honey (or sugar), water, tea (or fruit juice) and spices, most often it was cinnamon or cloves. Nowadays, such strict rules are no longer adhered to, making some changes to the preparation of punch. By the way, the name itself - punch - 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 century it was already well known and loved among the Russian intelligentsia. But at the same time, punch was available to the common people. Perfectly combined with heavy hearty snacks, it was simply indispensable during big holidays. They still drink and drink punch not only hot, but also cold. However, in essence, it should, of course, warm.

Shouldn’t we start “punching”, as our ancestors used to say in the 18th century, which meant drinking punch in a pleasant, cheerful company. But first, you need to prepare it properly. Believe me, even someone who has never done this will cook a punch at home, his recipe is so simple. Punches are hot and cold, alcoholic and non-alcoholic. It is customary to prepare a 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 in this sequence and not vice versa. You can not pour hot water into cognac or rum, from 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 make a non-alcoholic punch, add tea instead of alcohol. The base juice must be heated, and then fruit syrup, tea or milk should be added to it. It is often served hot as well.

There are a great many recipes for both alcoholic and non-alcoholic punch. Having mastered the simpler recipes, feel free to proceed to virtuoso recipes. The same rum punch, which has several cooking options, is still considered a classic. Rum, of course, remains an unchanged component. Really unique is the champagne punch or, as it is also called, "New Year's punch". The whole uniqueness is that it is served hot, but at the same time, surprisingly, it does not lose its effervescence at all.
Try making your own punch, even if you've never made it before. After all, even the preparation of this drink is an incomparable magical sacrament. And how to make your drink truly exquisite and divinely delicious, our recipes are already ready to tell you.

Ingredients:
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.

Cooking:
Dissolve sugar in brewed tea. Dilute the rum with wine and sweet tea and put the mixture on the stove. To add flavor, pour in lemon and orange juice and heat, but do not boil. Strain the finished punch, pour it into a spherical bowl and, pouring guests into mugs, drink until it cools down.

Punch with white wine and rum

Ingredients:
750 ml of rum,
1 liter dry white wine
500 g sugar
1 liter of water
3 lemons (juice and zest)

Cooking:
Heat the sugar along with the lemon zest over low heat in an enamel saucepan. Without removing the pan from the heat and stirring constantly, add the rum and wine. When the sugar is completely dissolved, pour in hot water and lemon juice, mix everything and pour into mugs.

Ingredients:
200 ml dry red wine
100 ml of vodka,
500 ml strong tea
100 g sugar
1 lemon
1-2 cloves,
1 piece of cinnamon.

Cooking:
Bring tea with sugar and spices to a boil and leave in a sealed container for 30 minutes to infuse. Then strain it, add wine and heat it up. Pour in the vodka before serving.

Hot milk punch

Ingredients:
50 ml cognac,
50 ml rum,
150 ml milk
1 tbsp Sahara,
nutmeg - to taste.

Cooking:
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.

Ingredients:
1.5 liters of dry white wine,
750 ml dry red wine
500 ml cognac,
300 g sugar.

Cooking:
In an enameled container, heat white and red wines to 70 ° C and, adding sugar, mix. Remove from heat and add cognac.

Ingredients:
3 lemons
500 g sugar
500 ml of water
500 ml dry wine
150 ml of rum,
150 ml of vodka,
1 stack strong tea.

Cooking:
Grate the zest from one lemon 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 it thickens. Then let it cool and add wine, rum, vodka and strained tea. Let the punch rest for 1-2 hours and serve warmed to 65°C.

Ingredients:
500 ml of water
75 g sugar
2 stack black tea,
1 liter of red wine
500 ml cherry liqueur
4 tbsp brandy or vodka
½ stack lemon juice
1 lemon (zest)
2 pcs. carnations,
2 cinnamon sticks.

Cooking:
Pour water into an enamel 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 strain after 5 minutes. Then add red wine, cherry liqueur and cognac (or vodka). Again, put on a slow fire and heat up to 80 ° C. Then pour in the lemon juice and serve hot.

Hot coffee punch

Ingredients:
1 liter of strong natural coffee,
200 g sugar
750 ml Cahors,
750 ml brandy.

Cooking:
Pour coffee into an enamel pot, add sugar, Cahors and cognac. Heat the mixture to 70°C and pour into glasses and serve to guests.

Hot wine chocolate punch

Ingredients:
250 ml of water
100 g sugar
30 g cocoa powder
750 ml red table wine,
2 glasses of cognac,
1 egg.

Cooking:
Stir water, sugar, cocoa powder and bring the mixture to a boil. Then remove the mixture from the heat and add table red wine heated to 70-80 degrees, mix and, when the cocoa powder settles to the bottom, strain into another container, adding an egg beaten with a little water and cognac. Serve hot.

Ingredients (1 serving):
200 g of water
20 g vanilla syrup,
20 g lemon juice
2-4 g of dry tea,
2-4 cloves,
1 piece of lemon zest.

Cooking:
Brew strong tea. Then mix juice and syrup, add spices and pour strong hot tea infusion. Drink hot.

Hot egg punch

Ingredients:
1 liter of strong tea
200 g sugar
8 yolks,
1 lemon
1 vanilla stick
rum (or liqueur) - to taste.

Cooking:
In a liter of strong tea, boil a little vanilla stick and lemon, cut into pieces with the peel, then strain, cover and leave for 30 minutes. Rub the egg yolks with sugar, mix with tea, put on fire and, stirring constantly, cook the cream. Remove from heat and continue stirring for a few more minutes. Then add rum or liquor (about 1-2 glasses of rum or liquor per 1 glass), pour the finished egg punch into glasses and serve hot.

Ingredients:
100 g of beer,
50 g cognac,
100 g of water
1 tsp Sahara,
1 slice of lemon.

Cooking:
Dissolve sugar in water, add a slice of lemon and heat to a boil. In another container, heat the beer for 30 seconds and pour hot water with sugar into it. Stir, strain, add cognac and pour into mugs.

Punch "Fiery"

Ingredients:
500 ml strong tea
150 g sugar
½ sachet of vanilla sugar
½ lemon
¾ stack. Roma,
2 raw egg yolks.

Cooking:
Cut the lemon into small pieces along with the zest. Put in a saucepan, add vanilla sugar, pour strong tea and cover 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 it thickens. Then remove from heat and, still continuing to stir continuously, pour in the rum. Serve hot.

Punch "Evening by the fireplace"

Ingredients:
250 ml dry white wine
70 ml of champagne,
1 tsp Roma,
85 g sugar
1-2 cloves,
1 piece of cinnamon
lemon zest - to taste.

Cooking:
In an enamel pot, bring white wine with sugar to a boil, then add a piece of cinnamon, cloves and a little lemon zest to it and boil for 2 minutes. Then strain, add rum, pour in champagne. Serve garnishing the glass with a slice of lemon.

Ingredients:
2 tbsp. brandy,
750 g red table wine,
500 ml mineral water,
1 lemon
1 orange
75 g sugar
lemon zest - to taste.

Cooking:
Mix sugar, orange and lemon juice and cognac, add lemon zest. Infuse for 1-2 hours, then strain the mixture and pour red table wine and mineral water into it.

Ingredients:
450 ml dark rum
2 bottles of champagne
3 raw egg whites
600 g sugar
550 ml orange juice
220 ml lemon juice
zest of 1 orange,
ice cubes.

Cooking:
Mix egg whites, sugar, zest, orange and lemon juice. While stirring, strain into a punch glass with ice. Then carefully add the rum and champagne. Serve immediately.

Cold punch "Imperial"

Ingredients:
500 g strawberries
200 sugar,
300 ml red wine
ice cubes.

Cooking:
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.

Ingredients:
3 pineapples
6 lemons,
1 kg of sugar
1 bottle of champagne
500 ml rum
250 ml of wine.

Cooking:
Squeeze juice from lemons. Peel the pineapple and cut into pieces, mash into a puree. Pour the sugar with lemon juice, add a little water, mix and, bringing to a boil, boil the syrup. Pour boiling syrup over pineapple puree, add rum and keep the mixture under a tightly closed lid until it cools completely. Then add the juice squeezed from oranges to the cooled mass. Pour in the wine and champagne, mix, strain and place in the freezer. Serve chilled.

Ingredients:
600 ml tea
300 ml orange juice
150 ml lemon juice
175 g sugar
1 orange slice
1 lemon slice
strawberries, mint leaves and ice - to taste.

Cooking:
Pour sugar over tea, add lemon and orange juices, orange and lemon slices and ice. Garnish each glass with a strawberry and two mint leaves and enjoy a nice refreshing punch.

Ingredients:
1 liter of tea
175 g honey
250 ml sparkling water,
lemon juice, mint leaves, ice - to taste.

Cooking:
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 occasion for you to cook punch and gather a pleasant company of relatives and friends. They say that punch should be drunk, sitting down without fail in a circle, so that he has the opportunity to go round several times, while everyone should wish the others health, happiness and success. Hot punch will warm your guests in the winter cold not only to the fingertips, but also to the very depths of the soul, and on a hot summer day, cold punch will refresh and fill you with vigor and good mood.

Happy punching!

Larisa Shuftaykina

The history of the drink begins in India. "Punch" means "five" in Hindi. The classic punch contains 5 ingredients: rum, sugar, lemon juice, tea and water. English sailors brought the drink recipe from India and the drink fell in love in England and Europe, from where it became famous all over the world. In Russia, he became famous in the 18th century.

Punch is a healthy drink due to the presence of fruit juice, citrus and. It warms and invigorates on bad days, and refreshes in summer. If you are planning a pleasant party with old friends, or if you decide to go out on a picnic or to the country on a fine winter day, a warming cocktail will suit as a fragrant and interesting favorite of the table and will set the topic for pleasant conversations.

In most recipes, it is customary to take fruit juice as the basis. You can make an alcoholic punch with champagne, vodka, rum, cognac.

The drink can be served both hot and cold - with fresh fruit. The composition may also include honey, fresh or canned berries. Cranberry punch is considered fragrant and vitamin.

Cold punch is served in beautiful tall glasses with a straw and an umbrella, garnished with slices of citrus fruits or berries. Hot - in transparent mugs with a handle. If you are having a party with a lot of guests, serve the drink in large wide bowls, adding pieces of fresh fruit. At family holidays, you can serve a drink in a transparent bowl with a ladle and pour it into glasses right at the table.

Try one of the recipes below, experiment with the addition of fruits and spices, and believe me, the punch will become a frequenter of pleasant parties.

The recipe is for a large group. Cooking time - 15 minutes.

Ingredients:

• strong tea - 500 ml;
• sugar - 100-200 g;
• rum - 500 ml;
• wine - 500 ml;
• lemon juice - 2 cups.

Cooking method:

1. Brew tea in a deep bowl and add sugar.
2. Put the container with tea on the fire and, stirring, heat it up so that the sugar dissolves.
3. Pour in, stirring, wine and lemon juice, heat well, but do not bring to a boil.
4. At the end of cooking, add rum.
5. Remove the container from the heat and pour the drink into glasses with handles.

Ingredients:

• milk 3.2% fat - 600 ml;
• rum - 120 ml;
• sugar - 6 teaspoons;
• ground nutmeg and cinnamon - 1 pinch.

Cooking method:

1. Heat milk without boiling, and add sugar while stirring.
2. Pour rum into the prepared mugs, then milk, without adding 1 cm to the edge of the mug. stir
3. Sprinkle spices on top.

Punch with champagne and citrus

The recipe is designed for a large number of guests. Cooking time without freezing - 1 hour.

Ingredients:

• champagne - 1 bottle;
• fresh oranges - 3-4 pcs;
• fresh lemons - 3-4 pcs.

Cooking method:

1. Squeeze the juice from oranges and lemons, pour it into a wide and deep container and place in the freezer for 1 hour.
2. Remove the container with citrus juice, mix thoroughly with a fork and put it back in the freezer for 1 hour. Do it again.
3. Pour champagne to ice juice, mix and put in the freezer for 1 hour.
4. Take out a container with a drink, pour into tall glasses and serve.

Christmas cognac punch

Recipe for a big company. Cooking time - 20 minutes.

Ingredients:

• grape juice - 1 liter;
• 1/2 lemon;
• 1/2 apple;
• cognac - 200-300 ml;
• water - 50 g;
• cinnamon - 2-3 sticks;
• anise - 2-3 stars;
• cardamom - several boxes;
• carnation - 10 buds;
• raisins - 1 handful;
• fresh ginger - 30g.

Cooking method:

1. Pour grape juice into a deep bowl and heat, add 50 gr. water and boil over low heat.
2. In boiling juice, add sliced ​​lemon, sliced ​​apple.
3. Add a handful of raisins and spices.
4. Peel the ginger, cut into slices and put in a drink.
5. The drink should be brewed for no more than 7-10 minutes. At the end of the punch, pour in the cognac.
6. Sugar can be added to the punch to taste

Summer non-alcoholic punch with fruits and berries

This recipe is perfect for hot summer evenings. Cooking time - 15 minutes.

Ingredients:

• sparkling water - 1 bottle 1.5 l;
• lemon or orange juice - 1 liter;
• apricots or any other seasonal fresh fruits - 100 gr;
• strawberries, raspberries, blackberries - 100 gr;
• mint and green basil - 1 sprig each;
• crushed ice.