Tea and alcohol. Tea punches, mulled wines and dessert drinks
Tea punches are alcoholic drinks that were actively consumed in the Russian Empire. They contained Chinese tea in the form of brewing or infusion of varying concentrations.
Alcoholic drinks with tea (as part of a mixture and separately).
Among the alcoholic drinks that were mixed with tea were rum and cognac.
Chinese tea with cognac was one of the favorite drinks among middle and small provincial officials of European Russia in the mid- to second half of the 19th century.
Of course, an even more common variant of drinking tea and alcohol was alternating alcoholic and non-alcoholic drinks. Sometimes they started with tea and ended with alcohol, and sometimes they started with alcohol and moved on to tea. There were no uniform "standards" here: everyone drank based on their own preferences.
In later Soviet times, tea and alcohol (vodka, moonshine, champagne, etc.) were often present in the same photos. Moreover, they often started with a shot of alcohol and then moved on to tea.
Tea punches, mulled wines and dessert drinks.
Tea punches are alcoholic drinks that were actively consumed in the Russian Empire. They contained Chinese tea in the form of brewing or infusion of varying concentrations.
Punches differed from punches in that punches were served hot or cold, while punches had a cold infusion. In addition, punches could only be based on light white wine.
An author who lived in pre-revolutionary Russia described punch as follows: “The base, i.e. the main liquid, of punch can be: white or red wine, sweet and heavy (strong); then: diluted rum, arak, whiskey, even alcohol; diluted fruit juice or syrup; finally, milk, eggs, porter, ale and beer. The base of punch can only be white, light (weak) wine. Punch is a complex brew, seasoned with spicy, strongly aromatic substances; the composition of punch - the simpler the better, and the seasonings for it are the most delicate, mostly fruits. Therefore, cognac is most likely included in the composition of punch, since spicy, fragrant seasonings would drown out the delicate bouquet and taste of cognac; rum and arak are most suitable for punch. Punch is always sweet; "Kruschon - most often sour. In a large company, punch, even a little decent, will always please many; a punch, even if ideally turned out, may not please everyone, even in a small gathering; for an accurate assessment it requires an amateur and connoisseur. Punch is a gastronomic product, a punch is a work of art."
In addition, punches are traditionally a drink of countries with cold climates, while punches have become widespread in regions with a relatively mild climate (in particular, in the central German lands).
Cruchons (from the French "cruchon" - "jug") were created on the basis of white light wine, in which berries and, in particular, mint leaves, strawberries, black currants, sage, etc. were infused. In German, cruchons were called "bowle" (derived from the English "bowl" - "cup"). Often the infusions were very strong and resembled (especially in the German lands) a medicine to a greater extent than a gastronomic drink.
Punches were popular in Russia (including the Grand Duchy of Finland, modern Finland), England, Sweden, Norway, Denmark. Part of the German Lands drank punches (in the summer).
Seasonality played an even greater role in the consumption of punches and kruschons. In the hot season, the consumption of kruschons increased, and in cold and slushy periods - punches: "Kruschon is a summer, predominantly a refreshing drink, with a pure wine base, flavored with fresh fruit juices. But when the summer season is over, when fresh fruit has to be replaced by canned goods, when the cold season comes and, instead of a refreshing drink, there is a need for a life-giving, hot drink - then punches replace kruschon."
The origin of punch as a drink was also described in a very curious way and, importantly, indicated tea as its important component: “Punch is of Indian origin: “pantscha” means the number 5 in Sanskrit, according to the number of main parts that made up punch: water, tea, arak, lemon juice and sugar. Subsequently, water was replaced by wine, sometimes by ale; instead of tea, they began to use spices - nutmeg, cinnamon, cloves, cardamom, etc.; pineapples, bananas, oranges, bitter oranges, etc. were added to lemon, and in addition - eggs; instead of arak, they began to use rum, cognac, grape vodka, whiskey, diluted alcohol, etc. Each nation reworks the recipe in its own way, depending on the climate and taste; at the same time, almost every lover came up with new combinations with new seasonings, not always successful, - and the result was nonsense. The Germans ridiculed the senseless work of these would-be gastronomes by creating the verb “panschen” from the name “pantscha”, to which they added the consonant word “manschen” (a modified “mengen”; “panschen-manschen” means “to splash”).
In the 15th century, the "May drink" "Maitrank" appeared on the Rhine, consisting only of "Rhine wine or Moselle wine infused with a spice; and then came strawberry, peach and pineapple punches, to which were added bitter orange and orange. Emperor Wilhelm invented a cucumber punch; let us contrast it with a celery punch. In addition, wine began to be often replaced by cider. In general, the varieties of punches and punches reached the point that some types lost all resemblance to the original; such varieties received the general name of "similarities" (punschähnlich, bowlenähnlich Getränke)."
The history of punch making in Europe gained popularity at the end of the 17th century thanks to the English: on December 25, 1695 the English admiral Russell organized a large event in the city of Cadiz for the Christmas and New Year holidays. The event was so bright that it was remembered even in the 19th - early 20th centuries: "Amidst a luxurious garden, densely overgrown with orange and lemon trees, there was a fountain, neatly laid out with Dutch tiles; this pool received 6 barrels of water, 1/2 barrel of the best (mountain) Malaga, 200 gallons (70 buckets) of vodka, 500 pounds (about 13 poods) of sugar, 1,200 lemons and a sufficient amount of nutmeg. The admiral invited all the English merchants and all his officers to dinner, and then brought the company to the pool, in which, on a boat, floated a tiny, beautifully dressed cabin boy; There were cups in the boat; the cabin boy filled them and distributed them to the guests."
Another famous consumption of punch took place in April 1782 and is associated with another English admiral: “<…> Rodney celebrated a brilliant victory at San Domingo by treating the officers of his squadron to punch, which included: 1,200 bottles of Malaga, 600 bottles of rum, 600 bottles of cognac, 800 nutmeg, 20 pounds of vanilla, 600 pounds of sugar, the juice of 2,600 lemons and 4 barrels of boiling water; a huge marble basin served as a bowl; this punch cost 12,684 dollars, i.e. more than 25,000 rubles.”
Punches had a powerful warming effect, even if served cold. The reason for this was the strong alcohol in their composition: "<…> by its basic type and fundamental character, punch is predominantly a hot drink. But there are also such varieties of punch that require boiling only during preparation, and they are consumed exclusively cold, some even in a cold, frozen state. Nevertheless, even cold punch does not lose its warming, calorific (caloric) character, due to its fairly high alcohol content. Finally, some varieties of punch are equally good both hot and cold - just not warm: well-intentioned mediocrity is not held in high esteem here either...".
In the opinion of gastronomic beverage experts of the late 19th - early 20th centuries, the component composition of the final drinks made it possible to separate punches and punches from their "similars": "<...> almost anything can serve as a punch base; this opinion was created and still holds true for the majority, - but no lover will agree with this position: the punch base should be rum or arak, in extreme cases - whiskey or liqueur (more precisely: fruit juice mixed with alcohol or fruit vodka), - but everything else, not excluding beer, porter, ale, can serve as a base only for punch-like drinks, and by no means for punch; just as, without wine, you can make lemonade or any soft drink from fruits and juices, but not punch."
Wines from different regions were suitable for different drinks to different degrees. At the beginning of the 20th century, a contemporary gave the following recommendation for selecting wines for punches and krushons: “For making punches, hot and cold, red and yellow, strong, full-bodied, highly aromatic wines are needed: Catechin and Caucasian. For mulled wine, spiced wine, etc., the best are Kakhetian wines, and in general all dark red, strong wines, even if rough and tart (due to the abundance of tannin in them). But for making krushons, light, delicate, well-groomed wines are needed - Crimean, Bessarabian, Erivan, Bukhara, Don, etc. - and not sweet, but sourish, like Riesling. Of the sweet Crimean wines, the following are suitable for ladies' punch: Russian Sauternes and Russian Ykem; for a stronger punch - a high-quality white catechin. To understand these wines, it is necessary to taste them, with the assistance of a connoisseur and only from a first-class company. The taste itself will indicate the use of our wines, which have so far been far from sufficiently appreciated by gourmets."
By the end of the 19th and beginning of the 20th centuries, they also distinguished themselves in the USA, where a mass of alcoholic drinks were created that even contemporaries could not classify as punches, or punches, or their likes.
Various Chinese, Indian and Ceylon teas were used to prepare tea punches:
• white teas;
• green teas;
• flower teas;
• yellow Chinese tea;
• red (“black” - in the European classification) Chinese tea;
• black (“red” - in Chinese classification) Indian tea;
• black (“red” in Chinese classification) Ceylon tea.
There are many known recipes for tea punches:
Take 2 (two) cups of tea steeped for 2-3 (two to three) minutes (from quality tea leaves), 2 (two) bottles of light Mosel [Mosel wine. - I.S.], 0.5 (half) a bottle of water, 227 grams of crushed sugar, onto which the yellow zest from 0.5 (half) of a fresh lemon has been previously grated [the presence of lemon zest is not necessary. - I.S.]. Place on the stove and allow to heat to a boil. Add 0.5 (half) a bottle of arak, stir vigorously during boiling and carefully remove the foam. The tea punch is ready. Serve in small cups.
For 1.134 kilograms of crushed sugar, grate the zest from 1 (one) lemon and 1 (one) orange; pour in hot wine: 1 (one) bottle of red, 2 (two) bottles of white. When the sugar has dissolved, add: 1.5 (one and a half) liters of hot strong tea (made from high-quality raw materials), 250 milliliters of rum, 250 milliliters of arak, a glass of kirschwasser (Kirschwasser - "cherry water" - vodka from cherry pits, the best was made in the Black Forest and it was recommended when preparing this punch) and a piece of vanilla. Let it stand for 20 minutes under the lid and pour into glasses.
"American Punch" is interesting because it is served cold. Take 500 grams of sugar, rub the zest of 6 (six) lemons on top of it. Then add another 2 (two) kilograms of sugar, the juice of 6 lemons and 6 oranges. Tie 5 (five) cloves and 2 (two) nutmeg leaves in a clean cloth, pour in 2 (two) liters of water, put on the stove, heat almost to boiling, remove the foam, pour into bottles and put in the cold. Then pour 750 milliliters of strong green tea (made from high-quality raw materials), 500 milliliters of cognac, 500 milliliters of champagne and 1 (one) cup of Chartreuse liqueur, season with the above-mentioned syrup to taste, add 3 (three) fresh lemons, from which the seeds have been removed and the lemons themselves have been cut into slices, put the bowl on fine ice for 2 (two) hours, stir several times and serve. The syrup stays in bottles for a very long time and can be used to prepare several bowls of "American Punch".
Take 1 (one) part lemon juice, 3 (three) parts of the best rum, a few strips of fresh lemon peel. Pour all this with 9 (nine) parts of hot tea concentrate (strength - to taste; from high-quality tea raw materials). You can sweeten the drink with sugar syrup. Tea punch is ready.
Original French name: "Bavarois" - "Bavarian".
Formally, this drink is classified as non-alcoholic. At the same time, contemporaries classified it as a drink for banquets, feasts and restaurants. In this regard, it would be illogical to remove it from the general list.
Take 1.5 (one and a half) liters of hot tea (brew at the rate of 10 grams of high-quality tea raw materials), stir with 1.5 (one and a half) liters of boiling milk. Sweeten with 250 milliliters of sugar syrup. Season the mixture with 3 (three) tablespoons of maraschino and 1 (one) spoon of orange blossom syrup (fleur d orange). Add 8 (eight) yolks and serve hot. The drink is ready.
Original German name: "Manöver-Glühwein" - "Mulled wine "Manoeuvre"".
Take 10 (ten) bottles of red wine, 1 (one) liter of not too strong tea (from quality tea raw materials), add cinnamon and sugar to taste. All this is sent to the boiler, where it is boiled. The drink is allowed to boil, after which it is poured into glasses and served on the table.
Tea punch with an unusual name "En tout cas" ("in any case") is served cold. Take 1.5 (one and a half) pounds (~680 grams) of pure sugar, dissolve in 1 (one) liter of strong green tea (from high-quality tea raw materials). Separately heat, but not to boiling, 3 (three) bottles of light Mosel and pour into syrup. Seasoning: juice of 2 (two) oranges and 1 (one) bottle of good arak, stir for 15-20 minutes, pour warm into bottles, cool on ice. The drink is kept in bottles all year round.
The zest and juice of 3 (three) oranges and the juice of 4 (four) lemons are poured with 1 (one) liter of highly purified water. Let it sit for 2 (two) hours. Strain the resulting infusion through a fine-mesh cloth sieve. Add 1 (one) liter of sugar syrup, 1 (one) liter of cognac [quality. - I.S.], 500 milliliters of quality rum and 1 (one) liter of tea concentrate from 100 grams of green Chinese tea (quality). Place the dishes in a water bath on the stove. Heat until boiling, but do not let it boil. The tea punch is ready. Pour into wide glasses and serve.
Yellow zest from 2 (two) lemons and 66 (sixty-six) grams of green Chinese tea (quality) are poured with 500 milliliters of boiling water. Close tightly and let it brew for 30 minutes. Then add 250 grams of fine granulated sugar and the juice of 3 (three) lemons. Stir with a silver spoon until the sugar dissolves. Pour 1 (one) bottle of good Jamaican rum (yes, quality and Jamaican) into the mixture. Heat to the boiling point, but do not let it boil. Strain through a cloth sieve. The tea punch is ready.
The zest of 1 (one) lemon and 1 (one) orange is rubbed into 500 grams of crushed sugar, poured with 1.5 (one and a half) liters of hot weak tea (quality). Add the juice of the lemon and orange and 500 milliliters of rum, stir, cover, let it brew for 30 minutes and serve.
Take 4-6 (four-six) bottles of Rhine wine [wine. - I.S.] and 0.5-0.75 bottles of arak, the contents of which are poured onto sugar at the rate of 125 grams of sugar per bottle. Add tea concentrate (from high-quality tea raw materials). Put on the fire, let it boil and serve. The tea punch is ready.
Take 4-6 (four-six) bottles of Rhine wine [wine. - I.S.] and 0.5-0.75 bottles of arak, the contents of which are poured onto sugar at a rate of 125 grams. The name "Cinnamon" tea punch is given by the name of dried black seedless grapes - "Cinnamon".
Take 1 (one) kilogram of sugar, juice of 2 (two) lemons, 16.6 grams of green Chinese tea (quality), 33.3 thoroughly washed currants [dried black seedless grapes. - I.S.], and 0.5 (half) of a cinnamon stick. Pour 2 (two) liters of water. Boil for 30 minutes. Strain through a cloth filter or a napkin. Add 1 (one) bottle of the best rum. Put on the stove until white foam appears. Skim off the foam from the drink immediately, and serve the drink itself. The tea punch is ready.
Liqueur portioned drink. Russian name - "Queen Mab". Original name - "Queen Mab". Take 1/3 cup of orange blossom, the remaining 2/3 - hot tea (from high-quality tea raw materials). Pour 3 (three) drops of lemon juice. Serve hot.
Zest from 1 (one) lemon and 1 (one) orange per 680 grams of crushed sugar, pour 1 (one) bottle of red and 1 (one) bottle of white wine, both wines should be boiling. Seasoning is 1.5 (one and a half) liters of strong tea (quality), 250 milliliters of rum, 250 milliliters of arak, a large glass of kirschwasser (Kirschwasser - "cherry water" - vodka from cherry pits, the best was made in the Black Forest and it was recommended when preparing this punch), and 1 (one) piece of vanilla pod. Let it brew, heat it up strongly, strain and serve.
In addition, there was also a cold serving option for this tea punch - in this case, the infusion was placed on ice before drinking.
"Mandarin" tea punch, also known as "Chinese tea punch". The name "mandarin" comes from the Chinese word "mandarin" - a high-ranking Chinese official.
At the same time, in the perception of some Russians in the 19th century, the “mandarin” was also the Chinese emperor (which, naturally, is not true), so for some Russian citizens of the 19th century, this name could be distortedly perceived and sound in the minds like “the punch of the Chinese emperor.”
Place 1 (one) kilogram of sugar in a clean pot with glazed surfaces and pour in 1 (one) bottle of the best rum. Set the rum on fire until the sugar dissolves in the liquid. Then add 3 (three) bottles of light Rhine wine [wine. - I.S.] and 1 (one) liter of not too strong Chinese flower tea (made from quality raw materials). Let the infusion sit for 1 - 2 (one - two) hours and pour into flat glasses. Separately, lemon wedges are served with this Mandarin tea punch so that the lemon is divided lengthwise into exactly 4 (four) parts. Guests themselves have the opportunity to squeeze out the amount of lemon juice they need into the drink (to taste). The tea punch is ready.
Take 4 (four) bottles of red wine, 1 (one) bottle of cognac, 1 (one) bottle of Madeira or port. Put on the stove, adding 2 (two) kilograms of sugar and 2 (two) bottles of strong, strained Chinese tea [in the volume of those bottles that were with the wines; the tea itself is made from high-quality raw materials. - I.S.], let it boil and serve. The tea punch is ready.
For 1 (one) kilogram of crushed sugar, grate the zest of 1 (one) lemon. Pour in a bottle of hot, not too strong Chinese flower tea (made from quality tea raw materials). Pour in 4 (four) bottles of good red wine, 1 (one) bottle of port, 0.5 (half) bottle of Madeira, 0.5 (half) bottle of cognac, carefully strained juice of 2 (two) lemons. Sometimes add (to taste, optional step) 1 (one) piece of cinnamon. Let the mixture boil and serve. The tea punch is ready.
The zest of 2 (two) lemons is rubbed onto 0.5 (half) kilograms of crushed sugar, the juice of these 2 (two) lemons is squeezed on top. 0.25 (a quarter) of a bottle of white wine is added and left to stand for 2 (two) hours. Then 10 (ten) grams of the best green Chinese tea are brewed in 0.5 (half) liters of boiling water, left to brew for 5 (five) minutes and strained into syrup. The dish with the contents is placed on the stove until boiling. As soon as the infusion boils, it is removed from the heat, 250 milliliters of Jamaican rum is added, the glasses are quickly filled and served. For men, additional rum is added to taste. Traditionally, this punch was served at the so-called "green field" - at the card table where the game was played.
The zest of 2 (two) large lemons is grated onto 250 grams of sugar, and the juice of 2 (two) of these lemons is squeezed on top. 1 (one) liter of hot tea concentrate is poured on top. Everything is stirred. 3/8 liter of rum [of high quality. - I.S.] and 1/4 liter of cognac [also of high quality. - I.S.] are added, finely ground nutmeg is poured in - in the smallest possible fraction. The dishes are placed on the stove or hot coals. Stirring constantly, let it brew, but do not let the drink boil.
For 907 grams of sugar, pour 1 (one) liter of old Jamaican rum and burn it; pour in: 500 milliliters of tea (quality), 1 (one) bottle of light Rhine wine, the juice of 4 (four) oranges and 1 (one) lemon, put on the stove, heat until noisy (not boiling), and serve.
This drink was often served at the table for card players.
You need to take the juice of 1 (one) lemon, 4 (four) yolks and 250 grams of vanilla sugar. Vanilla sugar is prepared as follows: several vanilla pods are placed in a jar where sugar is stored and kept for some time. The ingredients (1 (one) lemon, 4 (four) yolks and 250 grams of vanilla sugar) are whipped on the stove until the mass rises. Continuing to whip the mass, 3 (three) cups of strong tea (made from high-quality tea raw materials), 3 (three) cups of the best rum, 250 milliliters of whole milk are poured into it. Then 4 (four) whipped egg whites are added. The whole mass is put out to fly and served to guests in chilled glasses.
Take 1 (one) kilogram of crushed sugar (ideally not refined sugar, or refined sugar of the densest possible pressing), pour in the juice of 5 (five) lemons and 2.5 (two and a half) liters of boiling, not strong, infusion of red ("black" - according to the European classification) tea (from high-quality tea raw materials). Stir gently. Then you need to add 1 (one) bottle of good Jamaican rum (yes, high-quality and Jamaican). Close everything tightly and let it brew for 10 (ten) minutes. The tea punch is ready.
Take 33.5 grams of tea and boil it in 0.5 (half) liters of quality cognac. For 375 grams of sugar, grate the zest of 4-5 bitter oranges. Then strain the tea boiled in cognac through a cloth filter or a napkin with a small mesh pitch onto this sugar and zest. Add 0.5 (half) of a bottle of arak or 1 (one) bottle of quality rum to the resulting drink.
For 1 (one) kilogram of crushed sugar, rub the zest from 2 (two) lemons. On top of the sugar and zest, pour 1 (one) bottle of white wine, 1 (one) bottle of good rum and 1.5 (one and a half) liters of infusion of 8 (eight) grams of good green Chinese tea. Pour the mixture into a new clay pot, which has been previously doused with boiling water. Place on the stove. Do not let the mixture boil. As soon as a rim of white foam appears on the surface of the mixture, pour into a preheated dish and serve. The tea punch is ready.
Take 750 grams of crushed sugar, pour in 1 (one) liter of hot, weak tea (however - high-quality); when the sugar dissolves, add: juice of 3 (three) oranges and 3 (three) lemons, and 500 milliliters each of: Rhine wine, champagne, red wine (Bordeaux), arak, maraschino and pineapple juice (canned can be used). Cool on ice in a tightly closed bowl. Serve cold.
"Punch Royal" is interesting because it is served cold. Take 750 grams of crushed sugar, pour 0.5 (half) liters of hot tea (0.5 liters are made from an infusion of 8 (eight) grams of high-quality green tea), let it disperse. Add the juice of 6 (six) lemons, which is strained through a cloth (the juice should be clean, without pulp inclusions). Stir everything. Add 1/3 (a third) of a liter of Burgundy wine, old Rhine wine, maraschino and champagne. Stir again, cover, put on ice and serve.
Take 8 (eight) yolks and 250 grams of fine sugar, grind until white, about 10 (ten) minutes, lower the mass into the cauldron. While whisking in the cauldron, gradually add 1 (one) liter of lemonade, 1 (one) liter of sugar syrup, 1 (one) liter of weak tea infusion, 2 (two) liters of good cognac. Put the mixture on high heat and continue to whisk. Do not let it boil. As a precaution, take a deep cauldron and fill it no more than halfway.
Heat the contents of 3 (three) bottles of Rhine wine (except Mosel Rhine wine, which does not tolerate heating) until boiling, add 0.5 (half) liters of strong tea (obtained by decoction of 16 grams of quality tea). Add 300 grams of crushed sugar, on which the zest of 2 (two) lemons has been rubbed, and the juice of these 2 (two) lemons. Fill a bowl and, to taste, add 0.5 to 0.75 liters of arak. The tea punch is ready.
Take 500 grams of sugar, yellow zest from 2 (two) lemons, 1/4 (quarter) of a cinnamon stick, 4 (four) nail heads. Pour 0.5 (half) liters of tea concentrate over all of this and let it simmer for 15 (fifteen) minutes over low heat. Pass the resulting liquid through a cloth sieve with a small hole pitch (in the 19th century, cotton muslin was used for these purposes - fabrics from the Middle East, which were brought to Europe in the 17th century). Add 1 (one) bottle of cognac [high-quality. - I.S.], juice of 2 (two) lemons to the strained liquid. When serving, the drink was supposed to be set on fire. When the flame of the drink went out, the drink was spilled. Instead of the juice of 2 (two) lemons, you can serve lemons on saucers, pre-cut into slices or circles.
Take 1 (one) fresh lemon, cut it into 4 - 5 (four - five) pieces. Sprinkle generously with sugar. Pour boiling tea (made from high-quality tea raw materials). Then carefully pour the same amount of rum on top as the tea. The rum should be on top of the punch, and the hot tea should be heated from below. When the rum is warm enough, it must be set on fire. When most of the rum has burned out, stir the remaining liquid well so that the sugar and lemon juice combine well. The tea punch is ready.
Take 5 (five) grams of quality Chinese tea and boil it in 1 (one) liter of boiling water. Pour it into a preheated bowl. Add 250-300 grams of pure sugar and the juice of 3 (three) lemons. Boil 1 (one) bottle of good red wine separately, then pour it into the bowl with the tea and sugar. Add 0.5 (half) a bottle of rum. Serve.
Take 0.5 (half) kilograms of sugar and dissolve in 1 (one) liter of weak tea infusion (made from quality tea raw materials). Put the liquid on the fire, let it boil, remove the foam. Pour in 1 (one) glass of white wine, 1.5 (one and a half) liters of quality rum and the juice of 1-2 (one or two) lemons. The tea punch is ready. When the "tea flower" is supposed to be served to women, weak and not adult people - add water and reduce the amount of rum.
Take 375 grams of sugar, yellow zest from one lemon, strained juice of 3 (three) lemons, 1 (one) piece of real vanilla. Pour all this with 2 (two) liters of tea concentrate and 250 milliliters of good rum or arak. Boil high-quality Chinese rice for 3 (three) hours. Rice can be used as a garnish. Rice water (pre-strained) is used to bring the resulting punch concentrate to the drink (the concentration is according to taste). Rice water will give the finished punch a very special taste. The tea punch is ready.
Take 0.5 (half) kilograms of sugar, which is diluted in 0.5 (half) liters of boiling water. The sugar should completely dissolve in boiling water, the foam from the surface of boiling water with sugar is carefully removed. Then add lemon juice, as well as the zest from 1 (one) lemon. Let it boil until the syrup thickens, remove from heat, let it cool slightly. Then pour in 1.5 (one and a half) glasses of arak, 2 (two) glasses of weak tea (from high-quality tea raw materials), 2 (two) bottles of white wine. The liquid is carefully filtered. Then reheated and served. The tea punch is ready.
There were many variations in the preparation of these tea punches: some punches were served hot, some cold, some had to be drunk immediately, some could be stored.
It is important that in addition to tea punches, there were tea mulled wines, tea-egg drinks, tea banquet drinks (including non-alcoholic variations).
Mulled wine ("Glühweine") means "hot" in German - that is, very hot wine. In Russia, the term received a distorted vocalization - "mulled wine".
In the 19th and early 20th centuries, mulled wine was always based on thick red wine, which was brewed with zest, cinnamon, cardamom, ginger and other ingredients. A characteristic feature of mulled wines was their serving hot.
Author: Candidate of Historical Sciences Ivan Alekseevich Sokolov
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