A series of cold days and winter holidays obliges you to remember the recipes for warming, invigorating and "cozy" drinks. Soaked in citruses, fragrant spices, rich in astringency and sweetness, mulled wine, grog and punch are prepared simply, quickly, with or without alcohol, depending on your plans and desires.
India is considered the homeland of punch; it was from there that sailors brought a fragrant alcoholic drink to England in ancient times. Today, under the collective name "punch", the category "cocktails" is often indicated - that is, mixed from several components.
It was originally composed of rum, sugar, lemon juice, tea and hot water. Later, many variations appeared with brandy, bourbon / whiskey, wine, fruit and berry juices. The ratio of strong alcohol to the rest of the liquid also varies - a matter of personal preference. The same goes for temperature. In addition to warmed-up punch, it is often served cold. At parties, as a rule, voluminous transparent containers with floating fruit-berries are offered. Each guest has the right to measure the portion independently.
Ingredients:
Rum - 100 ml
Water - 300 ml
Lemon - 0.5 pcs.
Orange - 1 pc.
Sugar - 20 g
Hibiscus - 1 tsp l.
Leafy green tea with jasmine - 0.5 tsp l.
Cinnamon, cardamom, cloves, star anise - to taste
Step by step recipe:
To make an alcoholic rum punch according to this recipe at home, use the foods listed. I recommend not excluding granulated sugar for those with a sweet tooth. But, if you're trying to reduce your sugar intake, don't add - there is enough sweetness in both rum and oranges.
We start by brewing strong tea. In my example - pour boiling water over hibiscus buds and green leaves mixed with jasmine flowers. Here you are free to use any other set. Let me remind you that in addition to tea, juices (fruit, berry, assorted) and wines are used for the base. We cover the container with a lid, wrap it up and leave for 10-15 minutes.
We filter the tea through a fine sieve into a ladle that can withstand high temperatures. We put on an overhead fire, throw in the sugar and start heating.
Immediately after the granulated sugar, lay the spices: a cinnamon stick, a few cloves and capsules of candy cardamom, a couple of star anise-star anise stars. The bouquet is easy to change.
For a rich citrus note, omit the lemon and orange. Cut into circles or slices. Bring to a boil, boil for five minutes to maximize the aroma of tropical fruits and the smell of spicy additives. Turn off the fire, pour in the rum. Let's try. The alcohol punch is ready.
Serve rum punch in a glass bowl, garnish with fresh rosemary branches, cinnamon stick, star anise and a slice of orange.
Bon Appetit!
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