Zhenka: what is it, history + 2 recipes

{banner_adsensetext} - a drink that belongs to a separate type of hot punch. It is made from alcohol (mostly rum, but there are exceptions in the form of cognac), fruit, burnt sugar. Standard punch is usually mixed with sugar. When making cake, it is laid out on a lattice surface, the alcohol content is poured onto it, and then set on fire. Due to the high temperature, the punch begins to drain into the container with the alcohol base, thereby warming it.

Zhzhenka in the chronicles of history

1814: This year was marked by the victory of Napoleon's troops and the appearance of the reaper in Russia. It was mostly used by hussars because it contained spices and sugar, which were not cheap at the time. It was loved for its warming effect, and that it gave courage. It was also consumed behind the front when the longing for the time of the campaign rolled in, because there was nothing much to do except drink and play a game of cards...

In the service, punch was prepared in whatever they had to, but at home they were careful about the choice of dishes. He used silver buckets, ladles, and glasses decorated with ornaments that were somehow related to military themes. It was not a shame to give such dishes as gifts for anniversaries and holidays.

1820: Among the fans of the drink was noticed A. С. Pushkin. He nicknamed it after the military commander Benckendorf for its calming effect on his stomach. But he only stirred up all the remaining organs. There is a case when the poet, drunk, challenged two of his comrades to a duel, and appointed the third as a second.

Pushkin was especially fond of the cake prepared by his friend Eupraxia Vrevskaya. He even gave her a mug, which is still in the museum-estate Trigorske (link).

1830: During these years, another famous Russian poet M. Ю. Lermontov studied at the School of Guards Lieutenants and Cavalry Juniors. It was there that he met a woman who was a favorite of the students.

In the same years, the writer and publicist A. И. Herzen was studying at the university. The drink was a frequent guest at parties.

1840: Zhenka fell into the category of classics. On May 9, 1840, M. В. Gogol celebrated his name day, where he prepared a drink for his guests, including Lermontov, Vyazemsky and other famous personalities.

XIX century: In the nineteenth century, the fashion for women's education among St. Petersburgers and Muscovites was fading away. The hussars were growing cold to her. The reason was the change in their financial situation not for the better: now representatives of other classes served.

XX century: At the beginning of the century, it only played the role of a certain ritual among officers who were just replenishing their regiments.

1918: The end of the First World War coincided with the complete extinction of the zhzhenka. Ingredients.

Today: Ženka is experiencing a new round of development, the amazing alcohol is prepared in small portions in bars and restaurants.

The classic recipe for cranberries

It was published in the cookbook for those who served, "A Day Laborer for a Cook" in 1914.

Ingredients

1. Rum - 0.5 liters

2. Champagne - 1.5 liters

3. Dessert white wine (sauternes) - 0.75 l

4. Granulated sugar - 700 g

5. Refined sugar - 200 g

Method of preparation

1. Mix all alcohol in a saucepan except rum.

2. Add caster sugar, pineapple cut into small slices.

3. Turn the heat on low, heat the mixture to 65-75 °C.

4. After 10-15 minutes, remove the pan from the heat.

5. Place a grill or two crossed forks/skewers on it. Put the lump sugar in a pyramid.

6. Pour rum, set fire to it, keep pouring until the sugar dissolves.

A modern recipe for cordial

Ingredients

1. Red wine - 2 liters

2. Rum / whiskey - 0.5 liters

3. Cognac - 250 ml

4. Hot strong black tea - 1 liter

5. Pitted dates - 300 g

6. Pitted prunes - 300 g

7. Pineapple (fresh/canned) - 200 g

8. Raisins - 200 g

9. Orange - 2 pieces

10. Cinnamon - 2 sticks

11. Large lemon - 1 piece

12. Candied fruit - 600 g

13. Cloves - 6-8 buds

14. Allspice - 4 peas

Method of preparation

1. Pour boiling water over raisins, prunes, dates and leave for 10 minutes, drain. Cut the fruit, pineapple, mix.

2. Scald lemon and oranges, cut into slices. Place in a saucepan.

3. Remove only the buds from the carnations, squeeze in one slice of orange.

4. Add half a glass of water and spices to the same saucepan, put on the stove.

5. Bring to a boil, turn off the gas, cover and leave for 15 minutes.

6. If necessary, cut the candied fruit into small pieces, put it in another saucepan, pour in the wine. Heat without boiling. Add the lemon-orange mixture, hold for a few minutes, leave aside, cover with a lid.

7. Place the fruits from the first step in a large container, put a wire rack on it, put sugar. Pour over the pre-heated cognac and rum mixture so that the sugar is sufficiently absorbed.

8. Set on fire, continue to water until completely dissolved.

9. Add tea, wine to the container. Stir thoroughly.

How and what to serve

You can prepare palenka in front of your guests with the lights off to impress them. While the drink is hot, pour it into glasses, add dried fruits. You can't get drunk from it, only warm up and have fun. Therefore, in ancient times, it was customary to serve it at the end of a gathering to enhance the effect of the previously drunk.

Update: 02.04.2020

Category: Other alcohol