Bowle (крушон, Fruit Wine Punch)
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Bowle, or крушон (krushon — a festive Slavic fruit punch), is a celebratory fruit-and-wine drink. Its name comes from the German word Bowle — "large bowl."
The earliest Bowle recipes appeared in the eighteenth century among German and French aristocracy. Wine served as the base, to which seasonal fruits, berries, liqueurs, or spirits were added. In time, the Bowle became an indispensable feature of refined banquets, balls, and festive gatherings. Aesthetics played an important role: the vivid colours of carefully cut fruits and ice cubes catching the light were all part of the charm.
Olha Franko recommends serving this drink at dances or during the summer heat.
Ingredients
- 400 g of assorted fruits
- 500 ml white sparkling wine
- 30 ml cognac
- 50 ml fruit liqueur (we used orange)
- sugar to taste
- Ice cubes
Preparation
- Slice the fruits into attractive pieces.
- Place the ice cubes and fruit at the bottom of the bowl, then pour in the wine, liqueur, and cognac.
- Stir and serve immediately.
