2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Kryuchon, like much of what we eat and drink today, was invented by the French. In translation, the word "cruchon" means "jug" - that is, it is a dish into which it has long been customary to pour a drink. This jug was supposed to have a wide neck. After all, the recipe prescribes putting fruits (mainly cherries) in a classic flask. The modern etiquette of serving a drink to the table is somewhat different from the original. Now there are special crystal bowls - wide and deep bowls with pouring ladle.
How does a bell differ from the same punch (another French invention) or mulled wine (the honor of its creation belongs to the Germans)? The fact that a 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 fog up. The drink is served for dessert.
Classic crucson, 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 infuse anything - just mix the ingredients and refrigerate.
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 crock, the recipe suggests mixing the ingredients in a wide bowl and cooling after preparation. This is necessary so that all components can connect to each other. The only exception is champagne. The bottle can be placed separately on ice and poured into the mixture just before serving to keep the bubbles from disappearing.
half a glass of fruit juice (such as orange or lemon). Then let it brew for two hours. Then pour another bottle of white wine, stir, put to cool. Before serving, pour a bottle of chilled cider into the bowl.
Any other hood is made by the same principle. The champagne recipe involves replacing apple cider with grape sparkling wine. You can also use Catalan cava, Italian prosecco, German Lieblich. For children's festivities, you can serve a beautiful bowl of fruit filled withjuices, syrups and children's non-alcoholic champagne. Other "pops" look good in the beaker: "Fanta", "Coca-Cola", ordinary sparkling water.
Thus, there is only one, but immutable rule: fruits are slightly aged in alcohol with sugar syrup to make them “drunk”, then poured with juices or water. The mixture is cooled and carbonated with champagne, cider or sweet fizz before serving. Only such a drink can be called "kryuchon". The non-alcoholic recipe recommends either taking soft berries (raspberries, strawberries, blueberries), or using jars with a cocktail set (cherries, peaches, pineapples, tangerines, melons). The watermelon crucible is very interesting. To give the drink astringency, you can add a little tea leaves.
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