1 l strong decoction of tea
1 and 1/2 cup (300 ml) apple juice
1 and 1/2 cup (300 ml) apricot juice
1 cup (200 g) sugar
1/2 cup (100 ml) brandy or rum
Mix fruit juice and sugar, then add the brewed tea. The mixture was capped with a lid and for 30 minutes, heated on a low fire without being brought to reflux. Then added cognac or rum. Always pour tea into the cocktail of fruit juices, and not vice versa.