Home Dessert How to make non-alcoholic punch at home. Step-by-step recipe with photos and videos. Egg punch or German eggnog

Dessert

How to make non-alcoholic punch at home. Step-by-step recipe with photos and videos. Egg punch or German eggnog

The prim British call it “punch”, following the traditions of the oppressors of Indian Buddhists and all sorts of Sikhs. Panch from Hindi literally translates as “five”, according to the number of ingredients of the classic punch according to old recipe: rum, sugar, lemon juice, hot water and tea. Today it is a collective name for all mixed drinks, usually containing fruit juice and pieces of fruit.

And the shine, and the noise, and the talk of balls,

And at the time of the feast the bachelor

The hiss of foamy glasses

And the punch flame is blue.

A.S. Pushkin

Cranberry punch with pepper. Ideal.

2 tsp black peppercorns
2 cups fresh or frozen cranberries
1 bottle of dry white wine
60 g dried sage leaves
250 ml Benedictine liqueur
60 g of any flavored honey

Place pepper in a saucepan and place over medium heat. Stir it for about 2 minutes until fragrant. Add cranberries, 1 glass of wine, honey and simmer over medium heat for about 7 minutes until the honey is completely dissolved. Gently crush the cranberries with a fork, add the remaining wine and sage. Simmer over low heat for another five minutes. Strain through a sieve, thoroughly grinding the cranberries. Let the punch cool and sit in the refrigerator for a day or two. Before serving, heat to steam and add Benedictine, which can be replaced, for example,. Cranberry punch should be served in warm cups.

Strong punch with gin and Madeira

700 ml gin (preferably Hendrick's)
700 ml Madeira
6 lemon zest slices
1 slice of orange zest
3 pieces of pineapple
90 g honey
30 ml lemon juice
3 clove buds
1 pinch grated nutmeg
1 tsp ground cinnamon
1 tsp cane sugar

Mix all ingredients in a saucepan and cook over low heat for 20 minutes. Strain through a sieve or several layers of gauze. Pour into a punch bowl or large pitcher. Garnish with orange slices and cloves. Drink with a big group and wait for summer.

Hot toddy with tequila

500 ml tequila
100 ml orange juice
200 ml grapefruit juice
75 ml lemon juice
2 glasses of strong tea
½ cinnamon stick
sugar to taste

In a saucepan, combine tequila, orange, grapefruit and lemon juice. Add cinnamon and bring mixture to a boil over medium heat. Before this, you need to brew two glasses of strong black tea. Remove the mixture from heat, remove the cinnamon and add tea. Sweeten to taste, mix well and pour into a punch bowl. Serve immediately and pour into glasses.

Classic coffee punch

50 ml cognac
200 ml dry red wine
300 ml freshly brewed coffee
1 orange
4-6 lumps of sugar

It is advisable to use natural coffe medium roast without aromatic additives. Grind it into dust and brew it, for example, in a Turk. Strain through a sieve with a paper napkin or through a special coffee filter. Over medium heat, heat the wine to 70 degrees, and then add it to the coffee along with cognac. Wash the orange well with a brush and dry it, and then rub the sugar cubes on it, which they will absorb. essential oils. Pour the coffee punch into cups and add sugar to taste.

Egg punch or German eggnog

I want to finish the selection of these amazing warming delicacies classic punch, which is prepared in Germany. In its homeland it is called “Eierpunsch”. In composition, it is very similar to the already familiar one, but German alcoholic eggnog is always served hot, as it is customary to drink it at Christmas markets.

1 bottle of white wine (750 ml)
4 eggs or 8 yolks
5 tbsp. Sahara
1 standard packet of vanilla sugar
250 ml strong black tea
a pinch of ground cinnamon
4 buds of cloves
lemon or lemon juice to taste

Prepare 250 ml of strong black tea. Whisk 5 tablespoons sugar and 4 eggs/8 egg yolks in a bowl. Add a little cold wine and beat more vigorously. Now it’s time to add vanilla sugar to the mixture, which can be replaced with 2 tsp. regular sugar and 1 tsp. vanilla extract, remaining wine, cloves and cinnamon, cold tea and lemon juice to taste. You can also add 50 ml of dark rum or cognac to the mixture, but this is not necessary.

Place the mixture over low heat and heat until white foam appears on the surface. The main thing is not to let the punch boil. Strain the heated drink through a sieve or simply remove the cloves. Egg punch should be served hot in beautiful cups. If desired, you can add a little whipped cream on top and grated ginger. Eierpunsch is perfectly savored with gingerbread cookies. Egg punch can also be prepared with red wine, but then there is no need to add tea.

Bon appetit and warm winter!

Punch is one of the ancient drinks. It originates in India. In those days it represented a hot (heated) mixture of rum, sugar, lemon juice, and strong tea leaves. Appearing in Europe, the punch recipe began to vary due to changes in the ingredients in it. Instead of rum, brandy and wine were used here. Over time, punch transformed, acquiring many completely different recipes along the way.

Punch could be called not a hot, but a cold drink based on fruits, their juice, and berries. Thus, modern punch can be fruity, alcoholic, non-alcoholic, hot and cold, with ice. You can see such an amazing variety of this drink at the top of this “Cook” page in the form of many completely different punch recipes.

Alcoholic punch

Classic homemade punch is usually alcohol-based. In the winter season, this choice of punch recipe will be just right. Punch will warm you just as well, invigorate you, lift your spirits, and get your blood pumping. Hot types of punch recipes may contain types of alcohol such as rum, cognac, wine (red, rose and white), liqueur, beer, champagne, tequila, whiskey...

As additional ingredients that give a special taste and bouquet to the drink, hot toddy recipes contain chocolate, sugar, lemon, other citrus fruits (both their juice and zest), egg yolks and whites, cinnamon, dry cloves, nutmeg, coffee, milk, berries, fruits and their juices...

Hot toddy is made by heating alcoholic ingredients with spices. Often the hot toddy is topped with a burning piece of sugar, which has been doused with cognac or vodka and set on fire. The punch in this case turns out to be very effective.

Or here's an example of a hot new toddy recipe. To prepare it, pour four teaspoons of dry black tea into a liter of boiling water, add two cinnamon sticks, a few dried cloves, and let it brew for five minutes under a closed lid. Now you need to strain the drink, add to it 250 grams of sugar, one and a half liters of dry red wine, juice from two lemons and four oranges. The mixture must be heated, without bringing to a boil, poured into glasses rinsed with hot water, and served.

Non-alcoholic punch

Non-alcoholic punch is most often served very chilled. It is prepared from the juices of fruits and berries. This fruit punch is especially good during the hot season.

To understand the principle of preparing cold fruit or berry punch, here is a simple recipe for this drink. For example, chilled raspberry non-alcoholic punch is prepared as follows.

Half a liter of cream is whipped with a mixer. 200 ml of raspberry juice and a third of a glass of powdered sugar are added to the cream. The whipped punch is poured into tall glasses and garnished with fresh raspberries and pieces of ice.

“Sofia, I hope you have prepared
punch in best traditions our house?
Would you like some punch, Mr. Ryder?
There's nothing better than rum punch at this time of day."
“Of course, with pleasure,” Ryder replied.

“The Shrew Bride” by K. Coulter.

“Oh, Mr. Ryder, how I would like to join you and try this wonderful rum punch,” I couldn’t help but think while reading these lines. It’s an amazing thing - writers and poets from all countries at one time devoted as many warm words to punch as, probably, to no other drink. Take Pushkin, for example: “And the blue flame of the punch.” He, apparently, was also a true connoisseur of punch. What can I say, the name of this drink alone is so tempting that you immediately want to try it. There seems to be some kind of mystery hidden in it, and as if a promise to reveal its secrets to everyone who tastes it with each new sip. Where does such an unusual name come from? How and when was this magical drink born, which has not lost its admirers to this day?

It turns out that the wonderful punch is ancient Indian hot drink, made from five main ingredients: rum, wine, honey (or sugar), water, tea (or fruit juice) and spices, most often cinnamon or cloves. Nowadays, such strict rules are no longer followed, making some changes in the preparation of punch. By the way, the name itself - punch - indicates the number of ingredients, because translated from Sanskrit it means “five”. In Russia, this fiery drink of joy gained particular popularity in the 18th century, and in the 19th century it was already well known and loved among the Russian intelligentsia. But at the same time, punch was also available to the common people. Pairs perfectly with heavy hearty snacks, he was simply irreplaceable during major holidays. They drank and still drink punch not only hot, but also cold. However, in essence, it should, of course, warm.

Shouldn’t we also start “punching,” as our ancestors said in the 18th century, which meant drinking punch in a pleasant, cheerful company. But first, you need to prepare it correctly. Believe me, even those who have never done this can prepare punch at home, the recipe is so simple. Punches come in hot and cold, alcoholic and non-alcoholic. It is customary to prepare hot alcoholic punch like this: first, sugar is dissolved in hot water, juice and spices are added, and only then rum or cognac is added. You need to act exactly in this sequence and not vice versa. You cannot pour hot water into cognac or rum, as this will cause them to lose their essential and aromatic substances, which will negatively affect the taste of the drink you are preparing. The prepared punch is heated to 60-70°C, after which it is poured into glasses or cooled if this type of punch is served cold.
If, for example, you decide to make a non-alcoholic punch, add tea instead of alcohol. The base juice needs to be heated and then fruit syrup, tea or milk should be added to it. It is often served hot too.

There are a great many recipes for both alcoholic and non-alcoholic punch. Having mastered simpler recipes, feel free to move on to masterful recipes. The same rum punch, which has several preparation options, is still considered a classic. The constant ingredient remains, of course, rum. Truly unique is the champagne punch or, as it is also called, “New Year’s punch.” The whole uniqueness is that it is served hot, but at the same time, surprisingly, it does not lose its effervescence at all.
Try making your own punch, even if you've never made it before. After all, even the preparation of this drink is an incomparable magical sacrament. And how to make your drink truly refined and divinely tasty, our recipes are ready to tell you.

Ingredients:
1 liter of strong black tea,
2 stacks Sahara,
1 liter of strong rum,
2 liters of red table wine,
½ cup orange juice,
½ cup lemon juice.

Preparation:
Dissolve sugar in brewed tea. Dilute the rum with wine and sweet tea and place the mixture on the stove. To add flavor, add lemon and orange juice and heat, but do not boil. Strain the finished punch, pour it into a spherical bowl and, pouring it into mugs for guests, drink until it cools down.

Punch with white wine and rum

Ingredients:
750 ml rum,
1 liter of dry white wine,
500 g sugar,
1 liter of water,
3 lemons (juice and zest).

Preparation:
Heat the sugar along with the lemon zest over low heat in an enamel pan. Without removing the pan from the heat and stirring continuously, add rum and wine. When the sugar is completely dissolved, pour in hot water and lemon juice, mix everything and pour into mugs.

Ingredients:
200 ml dry red wine,
100 ml vodka,
500 ml strong tea,
100 g sugar,
1 lemon,
1-2 buds of cloves,
1 piece of cinnamon.

Preparation:
Bring the tea with sugar and spices to a boil and leave in a sealed container for 30 minutes to steep. Then strain it, add wine and heat. Pour in vodka before serving.

Hot milk toddy

Ingredients:
50 ml cognac,
50 ml rum,
150 ml milk,
1 tbsp. Sahara,
nutmeg - to taste.

Preparation:
Bring the milk to a boil. Heat a glass over hot steam and pour hot milk into it, add sugar and stir. Then add rum, cognac and nutmeg to taste. Serve hot.

Ingredients:
1.5 liters of dry white wine,
750 ml dry red wine,
500 ml cognac,
300 g sugar.

Preparation:
In an enamel container, heat white and red wines to 70°C and, adding sugar, stir. Remove from heat and add cognac.

Ingredients:
3 lemons,
500 g sugar,
500 ml water,
500 ml dry wine,
150 ml rum,
150 ml vodka,
1 stack strong tea.

Preparation:
Grate the zest from one lemon and squeeze the juice out of the lemons. Brew a glass of strong tea. Dissolve sugar in water, add lemon juice and lemon zest to the resulting solution. Boil the resulting mixture until thick. Then cool it and add wine, rum, vodka and strained tea. Let the punch brew for 1-2 hours and serve warmed to 65°C.

Ingredients:
500 ml water,
75 g sugar,
2 stacks black tea,
1 liter of red wine,
500 ml cherry liqueur,
4 tbsp. cognac or vodka,
½ cup lemon juice,
1 lemon (zest),
2 pcs. carnations,
2 cinnamon sticks.

Preparation:
IN enamel pan pour in water, add sugar, cloves, cinnamon and lemon peel. Bring the mixture to a boil over low heat. Then remove from heat and add tea. Mix everything well and strain after 5 minutes. Then add red wine, cherry liqueur and cognac (or vodka). Place on low heat again and heat to 80°C. Then pour in lemon juice and serve hot.

Hot coffee punch

Ingredients:
1 liter of strong natural coffee,
200 g sugar,
750 ml Cahors,
750 ml cognac.

Preparation:
Pour coffee into an enamel pan, add sugar, Cahors and cognac. Heat the mixture to 70°C and pour into glasses and serve to guests.

Hot wine and chocolate punch

Ingredients:
250 ml water,
100 g sugar,
30 g cocoa powder,
750 ml red table wine,
2 glasses of cognac,
1 egg.

Preparation:
Stir water, sugar, cocoa powder and bring the mixture to a boil. Then remove the mixture from the heat and add table red wine heated to 70-80 degrees, stir and, when the cocoa powder settles to the bottom, strain into another container, adding an egg beaten with a small amount of water and cognac. Serve hot.

Ingredients (1 serving):
200 g water,
20 g vanilla syrup,
20 g lemon juice,
2-4 g of dry tea,
2-4 buds of cloves,
1 piece of lemon zest.

Preparation:
Brew strong tea. Then mix the juice and syrup, add spices and pour in a strong hot infusion of tea. Drink hot.

Hot egg toddy

Ingredients:
1 liter of strong tea,
200 g sugar,
8 yolks,
1 lemon,
1 vanilla stick,
rum (or liqueur) - to taste.

Preparation:
In a liter of strong tea, boil a little vanilla stick and lemon, cut into pieces along with the peel, then strain, cover and leave for 30 minutes. Grind the egg yolks with sugar, mix with tea, put on fire and, stirring continuously, cook the cream. Remove from heat and continue stirring for a few more minutes. Then add rum or liqueur (about 1-2 glasses of rum or liqueur for 1 glass), pour the prepared egg punch into the glasses and serve hot.

Ingredients:
100 g beer,
50 g cognac,
100 g of water,
1 tsp Sahara,
1 slice of lemon.

Preparation:
Dissolve sugar in water, add a slice of lemon and heat to a boil. In another container, heat the beer for 30 seconds and pour hot water and sugar into it. Stir, strain, add cognac and pour into mugs.

Punch “Fiery”

Ingredients:
500 ml strong tea,
150 g sugar,
½ packet of vanilla sugar,
½ lemon
¾ stack. Roma,
2 raw egg yolks.

Preparation:
Cut the lemon into small pieces along with the zest. Place in a saucepan, add vanilla sugar, pour in strong tea and, cover with a lid, put on fire. Bring the mixture to a boil 3-4 times, then remove from heat and strain. In a separate saucepan, beat the yolks with sugar and, continuing to beat, pour hot, strained tea into them in a thin stream. In a water bath, stirring constantly, boil the mixture until thick. Then remove from heat and, still continuing to stir continuously, pour in the rum. Serve hot.

Punch “Evening by the fireplace”

Ingredients:
250 ml dry white wine,
70 ml champagne,
1 tsp Roma,
85 g sugar,
1-2 buds of cloves,
1 piece of cinnamon
lemon zest - to taste.

Preparation:
In an enamel bowl, bring white wine and sugar to a boil, then add a piece of cinnamon, cloves and a little lemon zest and boil for 2 minutes. Then strain, add rum, pour in champagne. Serve garnishing the glass with a slice of lemon.

Ingredients:
2 tbsp. cognac,
750 g red table wine,
500 ml mineral water,
1 lemon,
1 orange,
75 g sugar,
lemon zest - to taste.

Preparation:
Mix sugar, orange and lemon juices and cognac, add lemon zest. Leave for 1-2 hours, then strain the mixture and pour red table wine and mineral water into it.

Ingredients:
450 ml dark rum,
2 bottles of champagne,
3 raw egg whites,
600 g sugar,
550 ml orange juice,
220 ml lemon juice,
zest of 1 orange,
ice cubes.

Preparation:
Mix egg whites, sugar, zest, orange and lemon juice. While stirring, pour into a punch glass with ice. Then carefully add the rum and champagne. Serve immediately.

Cold punch "Imperial"

Ingredients:
500 g strawberries,
200 sugar,
300 ml red wine,
ice cubes.

Preparation:
Strain the strawberries through a fine sieve into a glass bowl. Add sugar and stir until dissolved. Pour in red wine. Add ice before serving.

Ingredients:
3 pineapples,
6 lemons,
1 kg sugar,
1 bottle of champagne,
500 ml rum,
250 ml wine.

Preparation:
Squeeze the juice from the lemons. Peel the pineapples and cut them into pieces and puree them. Pour in sugar lemon juice, add a little water, stir and, bringing to a boil, cook the syrup. Pour the boiling syrup over the pineapple puree, add rum and keep the mixture under a tightly closed lid until it cools completely. Then add the juice squeezed from the oranges to the cooled mass. Pour in the wine and champagne, stir, strain and place in the freezer. Serve chilled.

Ingredients:
600 ml tea,
300 ml orange juice,
150 ml lemon juice,
175 g sugar,
1 slice of orange
1 slice of lemon
strawberries, mint leaves and ice - to taste.

Preparation:
Pour tea over sugar, add lemon and orange juices, orange and lemon slices and ice. Garnish each glass with a strawberry and two mint leaves and enjoy a pleasant, refreshing punch.

Ingredients:
1 liter of tea,
175 g honey,
250 ml sparkling water,
lemon juice, mint leaves, ice - to taste.

Preparation:
Mix freshly brewed tea with honey and lemon juice. Cool, strain and pour into a container with ice. Then add sparkling water, put a couple of mint leaves in the glasses, fill them with punch and serve.

Drinking punch alone is, of course, boring. Here's a great reason to prepare some punch and gather a nice group of family and friends. They say that you should drink the punch while sitting in a circle, so that you have the opportunity to go around in a circle several times, and everyone should wish the others health, happiness and success. A hot punch will warm your guests in the winter cold not only to their fingertips, but also to the very depths of their souls, and on a hot summer day, a cold punch will refresh and fill you with vigor and good mood.

Happy punching!

Larisa Shuftaykina

Punch is a fizzy cocktail (often alcoholic) consisting of fruit juices in which fruits float. Its historical homeland is India, but from there it was brought to England, so most people mistakenly consider it English.

Punch is unpopular in our country, especially non-alcoholic one. But in foreign countries they love him. Even in films we are shown that both children and adults serve this drink on almost all holidays. And today we will try to cook it.

So, Non-Alcoholic Punch, recipe from the blog site:

Ingredients

4 branches of basil
150 ml cranberry juice
1 grapefruit
200 gr. Sahara
6 cups crushed ice
0.5 l sparkling water

Cooking method

We prepare the syrup the day before: three grapefruit zests, grind them with pulp and juice, add sugar and leave overnight.
First, let's take a large decanter. Before I put the basil leaves in there, I usually slap it on my palm. This is how they wake up taste qualities. You need to fill one third of the container with leaves.
Then we pour our fruit drink in there.
Add the resulting grapefruit syrup and 2 cups of ice.
Cut the lime into two parts and squeeze the juice into the drink.
Mix all the ingredients and fill with 4 glasses of ice almost to the edge of the container.
Pour out the soda and stir again.

The cocktail is ready!

For decoration I use lime slices and 1 sprig of basil. Feel how fresh and summery it smells and you will immediately want to try it.

Want more non-alcoholic recipes for famous drinks? Subscribe to my blog, I will definitely tell you more soon. Until then, see you soon!

Best regards, Dorofeev Pavel

The most Christmas drink is, of course, mulled wine! Fragrant and spicy, they are so pleasant to enjoy on frosty evenings. And New Year's - champagne. But don’t forget about punch, which creates quite strong competition for gluwein in the pre-Christmas time. In today's article we will talk about it, find out what punch is, recipes for its preparation, both classic alcoholic and non-alcoholic versions.

What is punch?

Punch is very similar to mulled wine, it is also easy to prepare, you can also drink it warm, and it is great for the holiday table.

Classic punch is an alcoholic drink. But there are a lot of options for preparing it:

alcoholic and non-alcoholic;

warm and cold;

with spices and fruits;

and others.

The undeniable advantage of this drink is that it is a good remedy for colds. And it’s quite difficult to spoil it during the cooking process.

Alcoholic Punch Recipes

There are a lot of alcoholic punch recipes, it is made on the basis of:

and even cognac.

You can choose the base that you like best. However, classic version It is considered to be a rum-based punch.

A warming drink with a pleasant fruity taste. To prepare it we will need:

tea (brewed) - 2 teaspoons;

hot water- 750 ml;

dark rum - 350 ml.

sakha - 3 tablespoons;

Cooking method

Pour the tea with warm water and wait 15 minutes for it to brew. The water will take on a light warm color and remain clear. There shouldn’t be any tea leaves in it, so we filter the liquid.

Then add sugar, rum and lemon juice.

Pour the future punch into a saucepan and place on low heat. Cook for 15 minutes, stirring constantly.

That's all! The drink must be served in special punch bowls (but this is not necessary; you can take any other glass, for example, for mulled wine or grog). They drink it hot.

Fragrant and healthy drink with ginger, apples and sherry. Perfect for the Christmas table. The ingredients are as follows:

Ale (dark) - liter;

Sherry (dry) - 250 ml;

Half a lemon;

4 red apples;

Nutmeg (ground) - a quarter teaspoon;

50 gr. Brown sugar;

A quarter teaspoon of cinnamon;

Ground ginger to taste.

Cooking method

Preheat the oven to 175 degrees. Cut the apples in half, put them in a container (you can use a baking dish), sprinkle with sugar, add 1⁄4 cup of dark ale, cover with a lid and put in the oven. We wait 30 minutes.

Meanwhile, pour the remaining ale and sherry into a saucepan (it’s better to take a large one). Add lemon zest and spices. Bring it all to a boil over low heat.

Serve immediately while the drink is hot. Place half a baked apple in each mug of punch.

Another fabulous punch recipe. It's also easy to prepare. So, we need:

half a teaspoon each of ground ginger and ground nutmeg;

4 pieces each of cloves and allspice;

1 cinnamon stick;

a glass of milk;

a glass of brandy;

2 liters ginger ale;

750 ml. dry sherry.

Cooking method

Just like in the previous recipe, bake the apples in the oven. We heat it to 175 degrees, cut the apples in half, and put them in the oven for about half an hour.

Now let's take a look at the drink itself:

break a cinnamon stick;

crush allspice;

add ginger, cloves and nutmeg to the mixture.

All this needs to be put in a gauze bag.

Pour 2 glasses of ale into a large saucepan, put a bag of spices in it and place on moderate heat. Cook until boiling (remember to stir). After the punch boils, reduce the heat and cook for about 10 minutes.

After 10 minutes, remove the bag of spices. Add brandy, ale and sherry to the liquid. Cook again. The important thing here is not to boil the drink, but to bring it almost to a boil.

Then remove the punch from the heat, immediately add milk and serve with baked apple in a mug.

What kind New Year without champagne? This alcoholic punch recipe has it. And the ingredients themselves are very few. It is noteworthy that this drink is served cold, even ice-cold. To prepare it you need:

8 lemons;

8 oranges;

bottle of dry champagne (750 ml).

Related article: Great appetizer- cheese balls with garlic. Several simple and delicious recipes.

Preparation

Squeeze juice from fruits. You can do this manually, or using a juicer, whichever is more convenient for you.

Then pour the juice into a glass container and put it in the freezer. It should freeze there, just don’t forget to stir the drink periodically.

After the juice looks like porridge with ice, add champagne to it and put it in the freezer again for 30 minutes.

This drink should be served in the same bowl in which it was frozen. Since this drink is thick, it is most convenient to spread it into wide glasses with a spoon or a mat.

Non-alcoholic punch recipes

It is very unfair to drink the punch yourself and not let children or those who do not like alcohol try it. Recipes for punch without alcohol were invented just for such a case. Their taste is in no way inferior to alcoholic options, and in some ways they are superior to them.

This fruity, spicy drink recipe will delight you and your guests on a cold winter evening. To prepare it we need:

4 gr. black tea (you can also use hibiscus tea);

150 ml. pomegranate juice;

50 gr. dried fruits;

50 gr. tangerines;

30 gr. lemons;

20 gr. honey;

nutmeg, cinnamon, cloves to taste.

Preparation

Take 250-300 ml of boiling water and brew tea in it. You can take the brewed tea and then strain it so that there are no tea leaves, you can brew tea from tea bags.