CLARET CUP (2-gallon mixture)
This large-batch Claret Cup is a sophisticated and refreshing punch that combines the deep, tannic notes of red Bordeaux wine with the brightness of fresh citrus and sparkling champagne. A classic from the early 20th century, it features a complex base of apricot brandy and orange curaçao infused with sliced oranges, lemons, and pineapples for several hours to marry the flavors. Finished with sparkling mineral water and champagne just before serving, this effervescent drink is perfect for elegant gatherings and summer parties.
Ingredients
- 6 whole Oranges (Sliced)
- 3 whole Lemons (Sliced)
- 2 whole Pineapples (Peeled and sliced or cubed)
- 3 ounces Apricot liqueur (Abricontine) (Originally '2 jiggers Abricontine'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 6 ounces Orange Curaçao (Originally '4 jiggers Curacoa'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 4 quarts Red Bordeaux wine (Claret) (Originally '4 quarts Claret'. Use a dry red wine like Cabernet Sauvignon or Merlot.)
- 3 pints Sparkling mineral water (Apollinaris) (Originally '3 pints Apollinaris'. Use club soda or sparkling mineral water.)
- 3 pints Champagne or sparkling wine (Chilled)
- 1 block Clear ice block (Large enough for the punch bowl)
- 1 cup Fresh fruits (For decoration (e.g., berries, orange slices). Quantity estimated.)
- 1 whole Grapefruit (Sliced, for garnish)
More recipes using Claret
CLARET PUNCH (5-gallon mixture for a large reception or party of 100 people)
This monumental Claret Punch recipe from 1917 is designed to serve a grand reception of 100 guests, blending the rich, dry notes of Bordeaux red wine with the herbal complexity of Green Chartreuse. A refreshing base of fresh lemon juice and sparkling carbonated water balances the sweetness of sugar and warming brandy, creating a sophisticated and festive libation. Garnished with generous slices of fresh oranges and pineapple, this visually stunning punch offers a classic, communal drinking experience perfect for weddings or large celebrations.
Claret Cup
A classic Victorian-style punch, this refreshing Claret Cup infuses red wine with the bright, zesty flavors of fresh lemons and the sweetness of apples. Thin layers of fruit and sugar are macerated in Claret for hours, allowing the juices to mingle and create a deeply flavorful, aromatic base. Strained and served over ice, this sophisticated beverage offers a perfect balance of tart, sweet, and wine notes ideal for warm afternoons.
CLARET PUNCH
This refreshing 1917 classic transforms robust red Bordeaux wine into a delightful, chilled punch perfect for warm afternoons. Sweetened with bar sugar and brightened with zesty lemon juice and fresh orange slices, the Claret Punch offers a sophisticated balance of fruity and dry notes. Served chilled and dressed with seasonal fruit, it provides an elegant and cooling escape in every sip.
CLUB HOUSE CLARET PUNCH
This refreshing 1917 cocktail combines the rich, tannic notes of Claret (red Bordeaux wine) with bright citrus accents of lemon and orange. The drink is shaken until frosty and topped with sparkling seltzer for a light, effervescent finish perfect for warm afternoons. Served in a tall glass and dressed with fresh fruit, it offers a sophisticated yet lower-alcohol alternative to spirit-heavy punches.
Instructions
- 1In a large punch bowl or suitable glass/porcelain-lined vessel, combine the sliced oranges, sliced lemons, and prepared pineapples. Pour in the apricot liqueur, Orange Curaçao, Claret (red wine), and sparkling mineral water (Apollinaris). Mix well with a ladle.
- 2Set the mixture aside for three hours to allow the flavors to infuse.
- 3Strain the infused liquid into a clean punch bowl. When ready to serve, add the chilled Champagne (or sparkling wine). Stir gently once or twice to combine without losing carbonation.
- 4Place a large block of clear ice into the bowl. Decorate the top of the ice tastily with fresh fruits and let several slices of grapefruit float around in the bowl. Serve immediately in Champagne glasses.
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CLARET PUNCH (5-gallon mixture for a large reception or party of 100 people)
This monumental Claret Punch recipe from 1917 is designed to serve a grand reception of 100 guests, blending the rich, dry notes of Bordeaux red wine with the herbal complexity of Green Chartreuse. A refreshing base of fresh lemon juice and sparkling carbonated water balances the sweetness of sugar and warming brandy, creating a sophisticated and festive libation. Garnished with generous slices of fresh oranges and pineapple, this visually stunning punch offers a classic, communal drinking experience perfect for weddings or large celebrations.
Claret Cup
A classic Victorian-style punch, this refreshing Claret Cup infuses red wine with the bright, zesty flavors of fresh lemons and the sweetness of apples. Thin layers of fruit and sugar are macerated in Claret for hours, allowing the juices to mingle and create a deeply flavorful, aromatic base. Strained and served over ice, this sophisticated beverage offers a perfect balance of tart, sweet, and wine notes ideal for warm afternoons.
CLARET PUNCH
This refreshing 1917 classic transforms robust red Bordeaux wine into a delightful, chilled punch perfect for warm afternoons. Sweetened with bar sugar and brightened with zesty lemon juice and fresh orange slices, the Claret Punch offers a sophisticated balance of fruity and dry notes. Served chilled and dressed with seasonal fruit, it provides an elegant and cooling escape in every sip.
Modern Claret Cup
A refreshing and slightly sweet wine punch, perfect for summer gatherings.