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Zhzhenka – a drink that belongs to a separate type of hot punch. It is brewed from alcohol (mostly rum, but there are exceptions in the form of cognac), fruits, burnt sugar. It is customary to mix a standard punch with sugar. In the manufacture of zhzhenka, it is laid out on a slatted surface, alcohol-containing is poured onto it, and then set on fire. From the high temperature, the punch begins to drain into a container with an alcohol base, thereby warming it.
16 punch recipes
Zhzhenka in the chronicles of history
1814 This year was marked by the victory of the Napoleonic troops and the appearance of zhzhenka in Russia. It dispersed mainly among the hussars, because it included expensive spices and sugar at that time. She was loved for her warming effect, and that she added courage. They also used it outside the front, when the longing for camping times rolled in, because, apart from drinking and playing a game of cards, there was not much to do.
In the service, punch was prepared in whatever was necessary, but at home the choice of dishes was carefully approached. In the course were buckets of silver, ladles and glasses, decorated with ornaments, one way or another connected with the military theme. It was not a shame to give such dishes for anniversaries and holidays.
1820 Among the fans of the drink, A. S. Pushkin was noticed. He nicknamed him after the commander Benckendorff for the pacifying effect on his stomach. But he only stirred up all the remaining organs. There is a known case when the poet, drunk, challenged two of his comrades to a duel, and appointed the third as a second.
With special tenderness, Pushkin treated the zhzhenka prepared by his friend Evpraksia Vrevskaya. He even gave her a ladle, which is now in the Trigorskoye Estate Museum (link).
1830 During these years, another famous Russian poet M. Yu. Lermontov studied at the School of Guards Ensigns and Cavalry Junkers. There he met a burnt woman, who was a favorite of the students.
In the same years, the writer and publicist A. I. Herzen studied at the university. The drink was a frequent guest of parties.
1840 Zhzhenka fell into the category of classics. On May 9, 1840, N.V. Gogol celebrated his name day, where he personally prepared a drink for guests, including Lermontov, Vyazemsky and other famous personalities.
XIX century: In the XNUMXth century, zhzhenka among Petersburgers and Muscovites, the fashion for it faded away. The hussars cooled towards her. The reason lay in the change in their financial situation, not for the better: now representatives of other classes served.
XX century: At the beginning of the century, she only played the role of a certain ritual among officers who were just replenishing the regiments.
1918 The end of the First World War coincided with the complete non-existence of zhzhenka. She was forgotten.
Today: Zhzhenka is experiencing a new round of development, outlandish alcohol is prepared in small portions in bars and restaurants.
The classic recipe for zhzhenka
It was published in a cookbook for those who served “Batman for a cook” in 1914.
Ingredients
Rum – 0,5 l
Champagne – 1,5 l
Dessert white wine (sauternes) – 0,75 l
Granulated sugar – 700 g
Refined sugar – 200 g
Method of preparation
Mix all alcohol except rum in a saucepan.
Add granulated sugar, cut into small slices of pineapple.
Turn on the fire at low power, heat the mixture to 65-75 ° C.
After 10-15 minutes, remove the pan from the heat.
Place a wire rack or two crossed forks/skewers on it. Lay out the lump sugar in a pyramid.
Pour over the rum, set it on fire, continue pouring until the sugar dissolves.
Modern recipe for burnt
Ingredients
Red wine – 2 l
Rum / whiskey – 0,5 l
Cognac – 250 ml
Hot strong black tea – 1 l
Pitted dates – 300 g
Pitted prunes – 300 g
Pineapple (fresh / canned) – 200 g
Raisins – 200 g
Orange – 2 pieces
Cinnamon – 2 sticks
Large lemon – 1 piece
Candied fruits – 600 g
Carnation – 6-8 buds
Allspice – 4 peas
Method of preparation
Pour raisins, prunes, dates with boiling water and leave for 10 minutes, drain the water. Cut fruits, pineapple, mix.
Scald the lemon and oranges, cut into circles. Place in a saucepan.
Make only buds from carnations, press into one slice of orange.
In the same pot, add half a glass of water, spices, put on the stove.
Bring to a boil, turn off the gas, cover and simmer for 15 minutes.
If necessary, cut the candied fruit to the size of small pieces, put in another saucepan, pour in the wine. Heat up without boiling. Add the lemon-orange mixture, let sit for a couple of minutes, set aside with the lid on.
Place the fruits from the first step in a large container, put a grate on it, lay out the sugar. Drizzle with the preheated cognac-rum mixture so that the sugar is sufficiently absorbed.
Ignite, continue to water until completely dissolved.
Add tea, wine to the container. Mix thoroughly.
How and with what to serve
You can cook zhzhenka with guests with the lights off to impress them. While the drink is hot, it is poured into glasses, dried fruits are added. You can’t get drunk from it, you can only warm up and have fun. Therefore, in ancient times it was customary to serve it at the end of gatherings in order to enhance the effect of the previously drunk.
Relevance: 02.04.2020
Tags: other alcohol