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.
Ingredients
- 4 pounds Granulated sugar (Originally 'Cut Loaf Sugar'. Can use sugar cubes or granulated sugar.)
- 25 whole Lemons (juiced) (Yields approximately 4-5 cups of fresh juice.)
- 2 quarts Brandy
- 10 quarts Claret (dry red wine) (Bordeaux or similar dry red wine.)
- 10.5 ounces Green Chartreuse (Originally '7 jiggers'. Converted to ounces (1 jigger = 1.5 oz).)
- 8 quarts Carbonated water (club soda)
- 1 large block Ice block (For the punch bowl.)
- 18 whole Oranges (Sliced for garnish.)
- 1 1/2 cans Sliced pineapple (Standard 20oz cans recommended.)
More recipes using Claret
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.
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.
Modern Claret Punch
A refreshing and simple claret punch, perfect for gatherings. This modernized version balances sweetness and fruitiness for a delightful beverage.
Instructions
- 1Juice the 25 lemons to extract fresh juice. Slice the 18 oranges into rounds. Open the pineapple cans.
- 2In a very large agate or porcelain-lined vessel (at least 6 gallons capacity), combine the sugar, fresh lemon juice, brandy, claret, Green Chartreuse, and carbonated water. Stir thoroughly until the sugar is completely dissolved.
- 3Place a large block of ice into a punch bowl. Fill the bowl nearly full with the mixed punch from the large vessel. Add the sliced oranges and sliced pineapples directly to the bowl. Serve into punch glasses using a ladle. As the bowl empties, refill it with more mixture from the main vessel.
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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.
GARDEN PUNCH (2 1/2-gallon mixture for a party of 50)
This grand, large-batch punch combines the richness of brandy and sweet Tokay wine with the dry, tannic notes of Claret for a sophisticated party centerpiece. Brightened with fresh citrus juices and the complex herbal notes of Green Chartreuse, it offers a balanced flavor profile that is both refreshing and potent. Served over a large block of ice and garnished with fresh fruit, this 1917 classic is perfect for entertaining a crowd with elegance.
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.