The French, like many of the things that we eat and drink today, invented the punch. Translated, the word "cruchon" means "jug" - that is, it is the dishes in which it has long been customary to pour a drink. This jug was supposed to have a wide neck. Indeed, the recipe prescribes putting fruits (mainly cherries) in a classic punch. The modern etiquette of serving the drink to the table is somewhat different from the original. Now there are special crystal scallops - wide and deep bowls with a pouring scoop.
How is the punch different from the same punch (another French invention) or mulled wine (the honor of its creation belongs to the Germans)? The fact that the prerequisite for serving this drink is pre-cooling. The temperature of the liquid should not exceed 10 ° C, so it is desirable that the bowl with it is misted. The drink is served for dessert.
The classic punch, the recipe of which is not very complicated, consists of wine, cognac and juice with the addition of fruits or syrups. As you can see, you don’t need to cook, marinate or insist - just mix the ingredients and cool.
There are many ways to prepare this drink, and you can come up with a new one yourself. So that it is not a cocktail, namely a punch, the recipe suggests mixing the ingredients in a wide bowl and cooling after cooking. This is necessary so that all components have the ability to connect with each other. The one exception is champagne. The bottle can be placed on ice separately and poured into the mixture immediately before serving so that playing bubbles do not disappear.
Thus, the classic punch recipe prescribes to be made according to the formula: cut fruit (for example, canned peaches, 8 pieces), put in a bowl, sprinkle with a glass of sugar, pour 40-60 ml of cognac, a bottle of white table wine, half a glass of fruit juice ( e.g. orange or lemon). Then let it brew for two hours. Then pour another bottle of white wine, stir, let cool. Before serving, pour a bottle of chilled cider into the bowl.
By the same principle, any other punch is made. Champagne recipe involves replacing
apple cider with sparkling grape
wine. You can also use Catalan cava, Italian Prosecco, German Liblich. At children's festivities, you can serve a beautiful bowl with fruits, filled with juices, syrups and children's non-alcoholic champagne. Other “pops” look good in the punch: “Fanta”, “Coca-Cola”, ordinary
sparkling water.There is, therefore, only one but indisputable rule: the fruits are slightly aged in alcohol with sugar syrup so that they become “drunk”, then they are poured with juices or waters. The mixture is cooled, and before serving it is carbonated with champagne, cider or a sweet pop. Only such a drink can be called a "punch". The non-alcoholic recipe recommends either taking soft berries (raspberries, strawberries, blueberries), or using cans with a cocktail set (cherries, peaches, pineapples, tangerines, melon). A very interesting watermelon pear. To give the drink astringency, you can add a little tea leaves.