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.
Ingredients
- 3/4 cup Shaved ice (For shaking. Can substitute with ice cubes.)
- 4 dashes Gum syrup (A classic cocktail sweetener with gum arabic for texture. Can substitute with rich simple syrup.)
- 1 teaspoon Lemon juice (Freshly squeezed recommended.)
- 1 teaspoon Orange juice (Freshly squeezed recommended.)
- 3 ounces Claret (Red Bordeaux wine) (Originally '2 jiggers'. Converted to modern measurement (1 jigger = 1.5 oz).)
- 3 ounces Seltzer water or Club Soda (Quantity estimated for topping up the glass. Originally 'Apollinaris or Seltzer'.)
- 1 handful Fresh fruit (For garnish (e.g., berries, orange slices, lemon wheels).)
Instructions
- 1Fill a large bar glass or cocktail shaker about 3/4 full with shaved ice. Add the gum syrup, lemon juice, orange juice, and Claret.
- 2Shake the mixture vigorously until well-chilled. Strain the liquid into a tall, thin glass (such as a Collins or Highball glass). For a colder drink, you may fill the serving glass with fresh ice before straining.
- 3Top off the glass with Apollinaris water, seltzer, or club soda. Dress the drink with fresh fruit such as berries or citrus slices and serve immediately.