Claret Cup
A refreshing and fruity wine punch, perfect for a summer gathering.
Ingredients
- 1 2-inch piece Cinnamon stick
- 0.5 teaspoon Lemon rind (Thinly shaved)
- 1.33 cups Orange juice (Freshly squeezed)
- 0.33 cup Lemon juice (Freshly squeezed)
- 1 pint Claret wine
- 0.5 cup Raisins
- 0.25 cup Sugar
- 1 cup Ice water (Or to taste)
More recipes using Claret wine
Claret Jelly
This elegant Victorian-era dessert transforms rich Claret wine into a shimmering, ruby-red jelly infused with warming notes of brandy and sweet maraschino liqueur. The delicate sweetness of the sugar perfectly balances the tannins of the Bordeaux-style wine, creating a sophisticated treat with a tender, trembling texture. Served chilled in decorative molds, this translucent preserve makes for a refreshing and visually stunning conclusion to a formal dinner.
CLARET FLIP
This classic pre-Prohibition cocktail combines the rich, tannic depth of Claret (red Bordeaux) with a whole egg and sugar for a velvety, custard-like texture. The traditional 'flip' style of drink dates back to colonial times, offering a substantial and satisfying beverage that bridges the gap between dessert and cocktail. Finished with a dusting of freshly grated nutmeg, it delivers a warming, aromatic spice note perfect for cooler evenings.
Instructions
- 1Place raisins in a saucepan with cold water. Bring slowly to a boil and boil for 20 minutes.
- 2Strain the raisin water. Add sugar, cinnamon stick, and lemon rind to the strained raisin water. Boil for 5 minutes.
- 3Add orange juice and lemon juice to the mixture. Allow to cool completely.
- 4Strain the mixture again. Pour in claret wine and dilute with ice water to taste. Serve chilled.
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