2 cl Créme de cassis
5 cl (3 mått) Mörk rom, Jamaican
2 cl (1 mått) Cognac
8 cl (6 mått) Färsk annanasjuice (gör klar i förväg - 1 mixad färsk annanas med 0,5 l annanasjuice)
3 cl (2 mått) sockerlag
1/4 pressad citron
1/4 pressad apelsin
(Kyl alla ingredienser i kylsåp (Rom och Cognac gärna i frys))
1. Blanda alla ingredienserna i en shaker med is, förutom Champagne och Créme de cassis.
2. Fyll ett vinglas med is till hälften och häll på Créme de Cassis.
3. Sila försiktigt ner blandningen från shakern i vinglaset.
4. Toppa försiktigt upp med Champagne.
Champagne punch is a mixed drink made with champagne, fruit juice, and an assortment of other ingredients. There are numerous recipes for champagne punch which can include a wide range of exotic ingredients. This mixed drink can be served at formal breakfasts, weddings, and other parties. For people who prefer to abstain from alcohol, nonalcoholic versions are very easy to make, and they usually include carbonated beverages for the fizzy sparkle associated with champagne.
Punch appears to have been borrowed from India, and it was a popular drink in England and some other parts of Europe by the 1600s. The word “punch” comes from the Hindi panch, or “five,” a reference to the five traditional ingredients in punch. Indian punches included lemons, sugar, water, tea or spices, and arrack, a distilled alcohol made from sugar cane or palm sugar. Arrack is quite strong, and the resulting punch would have had a serious kick which made it popular with British sailors.
The ingredients used in champagne punch vary widely, depending on who is assembling it. Fruit juices such as orange and pineapple are common, along with ice cubes to keep the drink cool. Some people also like to add small pieces of fruit or herbs like mint to their champagne punch, and more enterprising cooks float scoops of sherbet or sorbet on their punch. Hard alcohol such as brandy or rum is a common ingredient as well. You can find a wide assortment of champagne punch recipes with the assistance of your favorite search engine. When you find a punch a punch recipe, add the ingredients precisely as listed. Many recipes call for marinated fruit which should soak overnight, so research your recipes ahead of time to make sure that you allow enough time to create your champagne punch. Always add the champagne last, ideally right before the punch is served so that it will retain its fizziness. You can also use sparkling pink or white wine in champagne punch for a slightly different flavor. Champagne punch should always be served in a punch bowl, a specially designed large-mouthed bowl. Guests can easily retrieve punch and inclusions like fresh fruit from a punch bowl with the assistance of a punch ladle, and punch bowls are also traditional and often stylish as well. Remember that the alcohol content of champagne punch can be deceptive, and it may be easy for guests to over-consume since the fruit juice and light champagne will balance out the heavier alcohols.
There are two theories of the origin of "punch". You choose which one you believe.
1) One states that Punch is simply the short version of the word "puncheon" which refers to a wooden cask that holds 70 to 80 gallons.....That would be some party!
2) The other theory is that the word punch derived from the Hindustani word "panch" which is defined as "five". This traces back to the "rule of five" that states that a punch must have at least five ingredients. Something sweet, something sour, something strong, something weak, and the addition of spices.
The "Rule of Five" extended a little further would suggest that the five are: One sour, Two Sweet, Three Strong, Four Weak and then the spices. But like so much in the world of Bartending and Mixology the recipe that works best for you is the one to make and we have some suggestions and hint.