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November is the most dank and vile autumn month. Until now, no better remedy has been invented for nasty weather, and at the same time for autumn depression, than punch, grog and their analogues. But what to do if finances do not allow you to buy rum or other “elite” for these cocktails? Warm up with our ancestors’ favorite warming drinks – krambambula, dusheparka or varenukha!
Agree, already from some names the language begins to tangle a little! And what an effect! Instant warmth spreading throughout the body, uplifting mood, loosening of the tongue, a feeling of lightness, and, unlike the same mulled wine, no drowsiness. Both the Belarusian “krambambulya” and “varenukha”, the recipe of which was invented in Ukraine, are made from vodka or moonshine. These are ideal drinks for the last autumn picnics, winter fishing and just to warm guests who have come in from the cold. The Russian “dusheparka”, in the recipe of which there is only beer and a little wine for taste, is a lighter option, but it warms just as well. So let’s get started!
Krambambulya – the recipe of the distillers of the Commonwealth
Krambambulya is probably the only typical Belarusian alcoholic drink. Its recipe was created back in the days when Belarus was part of the Polish-Lithuanian state. The Commonwealth was one of the main centers of distillation in Europe – this is where the history of the same Starka and Zubrovka originates. This original name has German roots. Krambambuli is a German juniper liqueur popular in the XNUMXth and XNUMXth centuries. Gradually, “Krambambul” began to be called in slang for any tinctures and liquors, and later the name was fixed on a cocktail of vodka with honey and spices, which was often prepared during the winter months.
Krambambula exists in two versions – chilled and hot. But in such a cold, you want to think only about what can warm you. Therefore, the recipe for krambambuli will be – quick, simple, “hot, hot.”
For him you will need:
- a bottle of vodka;
- a teaspoon of cinnamon;
- a teaspoon of cloves (crushed);
- a couple of peas of black pepper;
- a quarter teaspoon of nutmeg;
- honey – 1 or 2 tablespoons, depending on your love of sweets;
Cooking couldn’t be easier! First you need to take a glass of water and add half of the vodka to it, move everything into a saucepan, heat over low heat almost to a boil, then add honey and spices. The whole thing must be stewed on the verge of boiling for 10 minutes, add the rest of the vodka, and then let the saucepan stand for another 5 minutes under the lid. At the end of this time, pass through several layers of gauze. Everything!
Of course, you can put the resulting tincture in a dark place for 10 days – it will become nobler, brighter, it can be well filtered. But, in my opinion, the whole uniqueness of this drink lies in the fact that it is consumed hot, which is why it is called “Krambambulya”, and not “honey-spicy tincture”. A compromise option is to try a couple of fresh shots, and defend the rest and then compare.
Varenukha – enough for the horse!
As for me, the varenukha recipe is the most interesting of our trinity. This Ukrainian drink has no analogues – a sort of mixture of dried fruits and tinctures with spices, stewed in the oven for several hours.
An interesting toast is connected with this “cocktail”, which is still common in Ukraine: “on the horse!” – an analogue of the Russian “for the road”. In the old days, the sediment from under the varenukha, filled with small particles of spices, was not poured out – they lubricated the wounds of horses for disinfection. But the leftovers are sweet – the overstayed guest, who suddenly realized that the booze was over, and he was about to go out into the cold, often asked the hostess to pour a little more into the path – to give what was left “on the horse.”
Varenukha was popular in Ukraine until the revolution itself, and in some villages in the east and in the center of the country it was cooked even later – they languished all night in the long-lasting Ukrainian oven “yak z-pid hliba” – heated to the temperature at which bread is baked . However, you can make varenukha even now, in the conditions of an ordinary apartment. To do this, you need an oven, a ceramic pot (preferably with a narrow neck) and some dough.
The ingredients of the drink (according to the old recipes for varenukha) are as follows:
- vodka (and better, of course, the traditional Ukrainian “life” – rye – moonshine) – 2 liters;
- honey – 300 grams;
- dried apples and cherries – 40 grams each;
- dried pears and prunes (smoked) – 25 grams each;
- ground ginger – a third of a teaspoon;
- ground cinnamon – a third of a teaspoon (can be replaced with one small stick, then the drink will not contain mucus characteristic of home-grown mulled wine);
- 6 medium cloves;
- 3 peas of allspice;
- 2 small leaves of lavrushka, previously freed from twigs.
Preparation:
- Dried fruits are pre-soaked in 40-degree alcohol for 6 hours so that they swell.
- A simple dough is made from water and flour with a little oil. The goal is to seal the gaps through which alcohol can evaporate, the same dough is made when distilling moonshine through primitive apparatus.
- Soaked dried fruits, together with vodka, are thrown into a pot (an enamel saucepan or pressure cooker may be suitable as an option), all spices and honey are added there, the lid is smeared with dough.
- According to old recipes, varenukha is cooked at a temperature of 90-100 degrees, but it’s better to put less – vodka, after all, 80 degrees is enough. A small oppression is placed on the lid of the pot so that alcohol vapors do not tear it off during cooking.
- Cooking time – 10-12 hours. On the forums, moonshiners write that they make varenukha and faster – in 3-4 hours. In general, how much patience is enough.
- The finished drink is filtered through gauze and immediately served to the table.
Of course, varenukha, like krambambula, can be cooled, insisted and strained – it will become more transparent, and the taste will be ennobled. But this, of course, is not the same: hot, fresh, only from the oven is much tastier and more interesting. Just do not get carried away – the drink is very insidious!
A bath for the body, and a soul park for the soul!
Oddly enough, the recipe for dusheparka – the least alcoholic drink of our trio – belongs to the Russians, who live to the north of the Belarusians and Ukrainians, and, consequently, are more cold.
Dusheparka is called the forerunner of sbitnya, it is made from beer, honey and cranberries, with the addition of wine and spices. It was brewed in Yaroslavl and Poshekhonye, now this drink is found in the cafes of these cities as an original Russian alternative to mulled wine.
It is not difficult to prepare a soulpark at home.
We will need:
- beer – best of all dark, viscous – 0.5 liters;
- honey – 100-150 grams;
- cranberries – a glass (they say it turns out no worse with lingonberries);
- red wine – 150 ml. (if you take dry – add a little more honey, the drink should be sweet);
- ground ginger, peppercorns – 1/2 teaspoon each.
You can add other spices you like – cinnamon, thyme, cloves are often included in dusheparka recipes.
- Cranberries, spices are poured into a saucepan with high sides, honey and beer are poured. The liquid should boil and immediately reduce the heat to a minimum so that the mixture barely gurgles. Stir constantly.
- Remove the fire after 15 minutes. We pass the liquid through a colander so that the cranberries remain.
- Berries need to be rubbed through cheesecloth or the same colander to squeeze the juice out of them.
- Cranberry juice and drink are mixed and well filtered with gauze folded in several layers.
- Everything is sent back to the saucepan, the wine is poured there. Bring the drink almost to a boil – and it’s ready to drink!
That’s all for today! Prepare these simple, tasty, traditional drinks for Slavic culture on chilly winter evenings – and remember the “Rum Diary” with warmth!